Yeah, yeah, I know; what’s the big whoop about vegan scrambled eggs. This has been known to vegetarians as tofu scramble for ages, tracing back to times before Bob Dylan even released his first album. But the typical tofu scramble you are thinking of is not about the tofu. It is usually about what you add TO it: broccoli, mushrooms, zucchini, onion, or if you are going a little gourmet, arugula, kalamata olives, oyster mushrooms…you get the drift.
Now, don’t get me wrong. I have nothing against traditional tofu scramble. I have eaten it religiously for over 15 years. But, back when I was pregnant, I had a mad craving for real scrambled eggs, with nothing but grease and protein, something worthy of a Grand Slam. And strangely enough, this recipe did the trick. This is not for the faint of heart and not for every day. But if you wake up one morning and just have to relive memories of breakfast at Denny’s with the family and don’t have a vegan joint akin to that in the neighborhood, give this a try (and maybe a pregnancy test too). Serve with hash browns and vegan sausage.
¼ cup of vegan stick margarine
2 – 12.3 oz. boxes of firm silken tofu (Mori Nu brand is best)
1 TBSP yellow mustard (French’s make it very yellow)
1 TBSP nutritional yeast
2 TSP onion powder (you can also sauté a ¼ cup of onion in the margarine)
Salt and Pepper to taste.
Scallions to top (optional)
Melt margarine in pan on medium-low heat.
Add the tofu and mix until chunky like scrambled eggs. Do this very gently as the silken tofu will puree with too much mixing.
Add mustard, nutritional yeast, onion powder, and mix.
Add salt and pepper to taste.
You can garnish the top with scallion greens to make it “classy.”