Springtime Tofu Scramble

This vegan springtime tofu scramble is a jazzed up play on the classic plant-powered scramble. Mushrooms, yellow squash, leeks, and spinach are sautéed together in a skillet with coconut oil. Firm tofu is then crumbled into the pan of cooked veggies to create a texture that is nearly identical to scrambled eggs, and turmeric is sprinkled over to add a nutritional kick and a colorful yellow hue. But the ingredient that takes this tofu scramble to flavorful new heights is a pinch of truffle salt. It packs an eggy punch that brings out the best in these wannabe eggs.

It’s hard to believe that Sunday is already Mother’s Day! The last few months have flown by so quickly, and I feel like I’m finally starting to understand what my parents meant when they said, “The older you get, the more quickly time passes.” It’s pretty awesome that there are special days carved out to honor our oh-so-wise parents, isn’t it? This Mother’s Day, my family is planning a small gathering — using this helpful checklist — to honor the mothers and grandmothers in our lives. There will be homemade pizza, wine, and most definitely dessert. My mom’s family members always joke that they all have a second stomach just for dessert, and I think it’s true. A meal is never complete in our family unless it ends on a sweet note, and who am I to complain? In addition to edible goodies, there will also be plenty of heartfelt sentiments delivered in words, cards*, and thoughtful gifts.

In honor of Mother’s Day, I’ve been working on a healthy and springy brunch dish that is simple to make but tastes super special. A tofu scramble recipe is pretty much a foregone conclusion on a vegan blog, but I promise you that this one is unique and incredibly flavorful. Kathy’s Curried “Eggy” Scramble Toasts inspired me to use truffle salt to achieve an egg-like flavor in an otherwise egg-less dish, and it works like a charm.

Mushrooms, yellow squash, leeks, and spinach are sautéed together in a skillet with coconut oil. Firm tofu is crumbled over the pan of cooked veggies to create a texture that is nearly identical to scrambled eggs, and turmeric is sprinkled over to add a nutritional kick and a colorful yellow hue. The perfect complement to a tofu scramble is avocado toast, which has an amazing balance of crunchy and creamy. Plus it’s super easy to make: toast the bread, layer it with sliced avocado, drizzle it with olive oil, add a splash of fresh lemon juice, and a sprinkle of maldon sea salt.

Quick Note on Sound Bites | I’ll be back on Friday with a sweet treat fit for Mother’s Day (or every day) and fingers crossed, another song for you all. Installing the play button created some technical issues, and we’re working on sorting it out. I’ve also been “under attack” as GoDaddy lovingly referred to it last night, and someone has been trying to hack Blissful Basil on repeat which has made posting quite difficult as I keep getting kicked out of my own site. If any fellow bloggers have tips for dealing with these issues, please email me! Also, if you notice any funny business that seems out of the ordinary, let me know! Hope you all have a wonderful Wednesday!

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Springtime Tofu Scramble

This vegan springtime tofu scramble is a jazzed up play on the classic plant-powered scramble. Mushrooms, yellow squash, leeks, and spinach are sautéed together in a skillet with coconut oil. Firm tofu is then crumbled into the pan of cooked veggies to create a texture that is nearly identical to scrambled eggs, and turmeric is sprinkled over to add a nutritional kick and a colorful yellow hue. But the ingredient that takes this tofu scramble to flavorful new heights is a pinch of truffle salt. It packs an eggy punch that brings out the best in these wannabe eggs

Course Breakfast

Cuisine Gluten-Free, Grain-Free, Vegan

Prep Time 15 minutes

Cook Time 17 minutes

Total Time 32 minutes

Servings 4

Ingredients

• 1 tablespoon olive oil or virgin coconut oil
• 1 clove garlic, minced
• 1 leek thoroughly washed, halved, and thinly sliced (white and light green parts only)
• 2 cups baby spinach
• 1 small yellow squash quartered and sliced (about 1 1/2 cups)
• 6 ounces baby bella mushrooms washed, destemmed, and sliced
• 14 ounces firm sprouted tofu
• 1 1/2 teaspoons turmeric
• 1 tablespoon nutritional yeast
• 1/2 teaspoon truffle salt or kala namak (i.e., black salt)
• 1/4 teaspoon sea salt
• Freshly ground black pepper, to taste
• 2 tablespoons fresh chives

Instructions

• Add the oil to a large skillet and heat over medium-low. Then, add the garlic, leek, spinach, squash, and mushrooms. Cook for 10-12 minutes or until the veggies are tender.
• Crumble the tofu into the skillet, add in the turmeric, nutritional yeast, truffle salt, salt, and black pepper. Cook for another 5 minutes.
• Turn off the heat and stir in the chives.
• Serve alongside avocado toast, if desired.

*The cards are from Shutterfly, and if you’re looking for something unique and personalized, I definitely recommend them. They’re easy to use, and you can even pre-schedule cards to be sent to loved ones so that you never forget a noteworthy occasion!