Brunch can be tough for vegans and especially so for gluten-free vegans.
Everything seems to be egg or bread based so chances are your ordering a wayyyy overpriced fruit plate and hoping that the mimosas or bloody mary's fill you up instead.
THERE'S A BETTER WAY!! This tofu scramble is filling, super customizable and its a dish that vegetarians and non-vegetarians alike will enjoy.
BUT tofu gets a bad rep and there seems to be a lot of confusion surrounding how to prepare it so that it doesn't taste like mushy, flavorless goo. The trick here is to buy extra firm tofu and to make sure you're pressing your tofu for at least 3 hours (ideally overnight) to get out the excess moisture. This will help to achieve more dense egg-like consistency for your scramble.
There are of course tofu presses that you can buy, BUT you can also place the tofu on a cutting board, place another object (like another cutting board) underneath one side so that the cutting board is angled. Then you can place a few plates on top of the tofu and let the excess water drain off directly into the sink. Voila! Pressed tofu.
So, next time you're invited to a lack-luster brunch you know you'll leave feeling hungry, and annoyed from, why not host one instead? This dish goes great with gf avocado toast and maybe even a batch of these gf spice donuts .
Make it a party!
Morning Tofu Scramble
1/2 block of firm tofu (pressed for at least 3 hours, preferably overnight)
1/2 small onion (finely chopped)
1 clove garlic (minced)
1/2 cherry tomatoes (quartered lengthwise)
1 cup chopped swiss chard
2 tbsp olive oil
2 tbsp nutritional yeast
salt & pepper (to taste)
1/2 tsp mustard seed powder
1/2 tsp celery salt
1/4 tsp smoked paprika
vegan cheese (optional - I used vegan feta)
In a large sauté pan or deep skillet, sauté the onions, garlic and tomatoes in olive oil until they start to sweat. Next add in tofu, mustard seed powder, celery salt, smoked paprika and nutritional yeast and continue to sauté for about 3-5 minutes. Add in swiss chard and continue to sauté for another 2-4 minutes, or until the greens start to wilt and cook down. Add salt and pepper to taste. To serve, top with the feta cheese, micro greens and some siracha. This goes really nicely along side a piece of gluten free toast and maybe a mimosa or two.