Tofu scramble is probably one of the most cliche vegan things ever. As a vegan it is kind of strange that my very first experience with a tofu scramble was while attending BlogHer Food in Seattle in June 2012.
I liked it.
So what’s probably even more strange that it took me until now to make my own version and stuff it into a homemade corn tortilla.
Ah yes, a breakfast taco. Considering there’s a huge gap in breakfast recipes on my site, this should be a good one to make up for it.
And even though I’m completely sure you are already drooling over this recipe I have to share how much Levi enjoyed it. We made up a dozen of these breakfast tacos. Of those twelve Levi ate at least 8 – maybe 9. If that’s not a high vote of confidence on the tasty-meter I don’t know what is.
You don’t have to use homemade corn tortillas but they really are pretty awesome so if you can swing it I’d highly recommend it. If you’re worried about your time in the morning you can make the tortillas the night before and wrap them in foil and refrigerate. Heat the foil-wrapped bundle up the next morning in a low oven. If you’re looking for a nice quick tutorial for making your own homemade corn tortillas you can check out my tutorial.
We served these tacos with homemade salsa too. You can use store-bought. It’ll still taste good I’m sure. But, if you’re ever up for making homemade salsa, it’s a great project even for first-time home canners. You can check out my recipe for homemade salsa if you’re interested. A nice fresh pico de gallo would also be excellent!
Now, on to the tofu scramble recipe. I searched online for this. I was really unsure of what exactly went into a typical tofu scramble other than I was sure most of them contained curry powder or turmeric for the color. Of course, the curry powder also adds some flavor.
You can see a difference in the scramble before the seasonings and nutritional yeast are added:
And after you add the seasoning and nutritional yeast:
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1 teaspoon dried thyme
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt
- 4 tablespoons water
- 2 tablespoons olive oil
- 1 lb firm tofu, drained and pressed*
- 1 bunch green onions, chopped
- ¼ cup nutritional yeast
- 12 corn tortillas (homemade is always a bonus!)
- ¼ cup Daiya cheddar-style shreds, divided among 12 tacos
- ½ cup salsa, divided among 12 tacos
- In a small bowl combine all seasonings and water. Whisk with a fork to mix well.
- Heat olive oil in a skillet over medium heat.
- Break up tofu into smaller chunks and add to skillet with green onions. Use a metal spatula to break up the chunks into smaller bits. Fry for 10-12 minutes, stirring often. Use the spatula to scrape off any crispy bits from the bottom of the frying pan.
- Add the spice mixture and nutritional yeast. Stir well to combine and heat through. Fry an additional 5 minutes.
- Divide tofu scramble filling between 12 corn tortillas, sprinkle with Daiya and spoon salsa over top.
* I press my tofu for about 20 minutes between two cutting boards lined with paper towel and a heavy cast iron skillet on top for extra weight.
Now speaking of breakfast burritos/tacos and tofu scramble, a few weeks after I had originally made this recipe I heard that Root Down Workers Cooperative Cafe was opening on Sundays for brunch. One of the menu items was a tofu scramble breakfast burrito. So on the day before New Years, Levi and I ventured down on a Sunday to enjoy brunch at the *only* place in Saskatoon where we can get an actual breakfast meal and not just a makeshift breakfast of hashbrowns and fruit. It was amazing. I kept saying to Levi that it was like something I’d make at home – and it tasted as good as that. We will definitely go back again and again.
Please go check out Root Down if you’re in Saskatoon. It is Saskatoon’s first vegetarian cafe and it’s also a workers cooperative which is very cool. They have quite a few gluten-free options (though I don’t know if the gluten-free bread is actually vegan or not) and their soups and salads are all quite unique and the ones I’ve tried are tasty.