Vegan Scrambled Eggs
Tofu is such a forgiving ingredient. It will willingly take on any flavor you would like it to have.
Tue, Jul 09 2013 at 4:12 PM
Photo: Kelly Rossiter
There are so many fantastic things to eat if you follow a vegan diet. If you like Chinese, Japanese and Indian food for example, there are endless recipes to try that do not involve meat or dairy. Although I am not vegan myself, I have many vegan dishes in my regular cooking repetoire. A number of years ago, I was writing a series for TreeHugger called On Moving Towards Vegetarianism that was aimed at people who either were thinking about becoming vegetarian or had just made the leap. I wrote a post about mock meats and meat substitutions, suggesting that there were so many great vegetarian options, who would want mock meat? Boy, did readers let me have it!
It turns out that people who have turned to a vegetarian or a vegan diet miss certain aspects of eating meat, like not being able to eat foods that had previously been favourites. They want to experiment with taste and texture to try to replicate a much loved dish without using any animal products, so they are willing to try stuff like tofurkey, or "chicken" nuggets or "sausage" patties.
One of those dishes that vegans can't eat are scrambled eggs, one of the great, easy comfort foods. I made "vegan scrambled eggs" out of tofu and it turned out to be a totally acceptable substitute.
Of course, tofu is such a forgiving ingredient. It will willingly take on any flavor you would like it to have. I decided to give it a bit of a rustic turn by serving it on a bed of shiitake, button and oyster mushrooms and topping it with some fresh, locally grown asparagus. Some garlic scapes from my garden gave it a nice, light hit of garlic. I had fresh thyme on hand, but you could use other herbs if you have them. You could cook the asparagus at the same time and in the same pan as the mushrooms if you want to avoid washing another pan.
Prep time: 10 minutes
Total time: 30 minutes
Yield: 2 servings
Vegan Scrambled "Eggs" On a Bed of Wild Mushrooms
- 2 tablespoons olive oil, split
- 1/2 pound wild and button mushrooms, a mixture of whatever you like
- 1 spring onion, sliced
- 1 garlic scape, sliced, or 1 clove garlic, sliced
- 1 package extra firm tofu, broken into crumbs
- 3 or 4 sprigs thyme, or 1/2 tsp dried
- 1 tablepoon light soy sauce
- 1 tablespoon lemon juice
- Dash salt and pepper, to taste
- 3 or 4 asparagus stalks, steamed or cooked in the pan
- In a small frying pan, heat 1 tablespoon of the olive oil and add the mushrooms, adding a bit of salt. Cook until the mushrooms have softened and started to brown, about 10 minutes. Place the cooked mushrooms in a bowl and set aside. If you are cooking the asparagus in that pan, saute them, adding a bit of olive oil if necessary. Cook until asparagus has softened, about 5 minutes. Add asparagus to the bowl with the mushrooms.
- In the same pan, add the second tablespoon of olive oil and add the crumbled tofu. Add the thyme, soy sauce and lemon juice. Cook until the tofu is heated through, about10 minutes. Taste for seasoning and add salt and pepper if necessary.
- Divide the mushrooms onto two plates and spoon the tofu over top. Add the asparagus and serve immediately.
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