Scrambo (Veggie Scramble) Recipe
I love creating new options for breakfasts, it makes this sometimes boring meal of the day interesting and exciting. This one is my twist on a scramble, which will be perfect for anyone with egg allergies or are looking to switch out eggs from their world. Let’s get scramblin’!
1 lg. pkg. 500g Organic Firm Tofu
1 ¼ Cup Green onions, finely sliced
1 Cup Fresh parsley, finely chopped
2 Tbsp Olive oil
3 Tbsp Nutritional yeast
1 tsp Turmeric powder
1 tsp Sweet paprika powder
¾ tsp Salt
Put the block of tofu on a chopping board. Using a fork, start at one corner of the block and progressively mash it into scrambled-egg-looking texture.
Set the tofu aside and chop the green onions and parsley.
In a hot frying pan, add the oil and the tofu.
Add all remaining ingredients and toss frequently until some edges have become a little bit crusty.
Serve on its own, or as you would a loaded brekky with the likes of toast, baked beans, tomatoes, avocado, cashew cheese etc.
This is such an easy and delicious dish that even teenagers can make and enjoy it! Some may never need to know it's not egg, and you may never need to liken it to that in the first place. It's just "Scrambo".
It also tastes good cold in lunchboxes or can go well in a wrap. Add some mayo to make 'no-egg salad' sandwiches even!
As always with soy products, please try to only eat organic tofu. Otherwise, it could be heavily sprayed, or potentially genetically modified due the amount of "grey area" in the legal definition of "sufficiently processed" for being allowed in the Australian food system.