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Tomato-Basil Scramble
From Farm Where Life is Good
<p><strong>Have a savory breakfast for dinner</strong>, or just treat yourself and your family to a wonderful Saturday brunch!</p>Source: Adapted from Big Vegan by Robin Asbell (Entered by Lara Rasmussen Anderson)
Serves: 4
Ingredients
10 oz
extra-firm tofu (Wildwood brand is the best!)
3
onions, sliced thin
1/2
red sweet pepper, diced
1/4 cup
rolled oats ("old fashioned" not "quick")
1
carrot, grated
2 Tbsp
nutritional yeast (great pantry staple, supplying B-vits)
1 Tbsp
sherry or rice wine vinegar
1 tsp
salt
1
garlic clove, pressed or minced
1 tsp
Dijon mustard
1 tsp
freshly ground pepper
1/2 tsp
turmeric
1 Tbsp
olive oil
2-3
tomatoes, chopped
1 cup
fresh basil, chopped
Step by Step Instructions
- Drain tofu, wrap in a clean kitchen towel and place a cutting board on top to squeeze excess moisture out (overnight is great).
- In a large bowl, crush the tofu into crumbles (just hold in your hands and make a fist over and over…kinda fun!). Mix with onions, peppers, oats, carrots, nutritional yeast, vinegar, garlic, mustard, pepper and turmeric.
- Heat a cast-iron skillet or nonstick pan over high heat. Allow to heat up; add olive oil to pan. Dump in the tofu mixture and stir-fry over high heat. Stir, scraping the pan until tofu is golden brown in spots. Add the chopped tomatoes and mix well. Remove from heat and add basil, mixing well.
- Serve immediately with baguettes spread with tahini paste.