There was a time when I ate scrambled eggs. My Dad always burned the eggs when he’d cook them, so most of my siblings and I favored “hard” scrambled eggs over the soft, gooey ones. I never could stand the thought of eating a runny egg– the “over-easy” kind– and, as time went on, I soon began to avoid eating scrambled eggs altogether. When I was vegetarian I would eat hard-boiled eggs regularly, but the more I thought about how the egg came about and where it fell from, the more I sought alternatives for protein (nuts and beans). At the time I was still a believer of the protein propaganda that the meat and dairy industries shove into the media, and I thought it was necessary to eat eggs in order to get “adequate” protein. I now focus on eating lots of delicious and fresh high-carb fruits and veggies, and have no signs of protein deficiency. I feel a whole lot better too.
It wasn’t until about 6 months ago when my husband made tofu scramble for breakfast. “What is tofu scramble?” you ask. Tofu scramble is a meal that tastes similar to scrambled eggs, but uses tofu instead of egg. It tastes the way I had wished scrambled eggs tasted, and without any mysteriously slimy, gooey texture. And I don’t have to try and ignore the whereabouts of tofu; I know where it came from and how it got here. Win-win for me.
You can try out all different spices and vegetables in this dish. I’ve made it with mushrooms, spinach, green peppers, avocado, chives, and cumin too. You can also throw in some meatless ham or bacon if that’s your style.
Enjoy as a burrito or alongside some banana pancakes…
Makes 3 large burritos, or 5 small
12-16 oz. Firm Tofu, drained, cut into large chunks
½ c. chopped onion
If the “eggs” are too dry, add 1/4 c water and stir.
Simmer on low heat until any liquid has evaporated and the mixture has reached desired consistency.
Serve alone or with organic ketchup, salsa, or vegan sour cream.