In the spirit of rolling Tuscan hills and Italian vacations, I give you the Florentine-Style Herbed Tofu Scramble. I’m gearing up for an adventure to Italy next month and I’m on a mission to find a vegan way through Florence! As always, you can comment below with your suggestions of recipes that you want to see veganized. Italian food is my next target for veganization and for good reason! Who doesn’t LOVE a gorgeous bowl of pasta, a fresh pizza, hitting up the Gelato shops and eating every pastry in sight? Well hold up, because I’m going to help you through this dizzying navigation process. So in the spirit of all things Florentine, I bring you this dish that will be demolished shortly after ‘Bon appetite’!
Scrambled tofu is an essential part of any good brunch. I always make scrambled tofu as a side, but with this Florentine upgrade, this scramble is swanky enough to be served as the main dish. The yellow “yolk” like portion is what gives this recipe it’s egg like taste. This mixture consists of a ‘not chicken’ bullion cube, nutritional yeast, water, garlic powder, turmeric, black salt (or sea salt) and pepper. The base of the recipe consists of 2 packs of tofu (I prefer a medium texture for crumbling) and my favourite non-dairy butter flavoured coconut oil. Dill, green onion, and spinach make the perfect green trifecta to top off this Florentine take on my classic tofu scramble recipe. I finish this recipe off with some Simply Organic All Purpose Spice and chilli flakes to seal the deal on this Italian twist.
Ok, let’s do this…
In a small bowl or blender, combine nutritional yeast, garlic powder, turmeric, black salt (Kala Namak), black pepper, no-chicken bouillon and water. Whisk or blend until combined and lump free. Set aside. In a medium-size pan, heat coconut oil over medium-high heat. Add onions to the pan, and sauté until translucent, about 3-5 minutes. Crumble tofu with your hands and add to the pan. Cook for 3 minutes. Add broth mixture to the pan with the tofu, and cook without stirring for 4 minutes. Continue to sauté, stirring occasionally until the liquid has evaporated for about 5-8 minutes. Add green onion, and fresh dill and spinach and every day seasoning blend. Sauté until greens are wilted, about 3 minutes. Garnish with additional dill (totally optional). A las! Your breakfast is served!
- ¼ cup nutritional yeast
- 1 tbsp garlic powder
- ½ tsp turmeric
- 1 tsp black salt (kala namak) or sea salt
- 1 tsp black pepper
- ½ cube of no-chicken bouillon cubeor 1 tsp vegetable bouillon
- 1 cup water
- 1 tbsp non-dairy butter flavoured coconut oil
- 1 small onion, chopped
- 2 packages medium or firm tofu, drained (I prefer medium)
- 2 green onion, thinly sliced
- 1 tbsp fresh dill, finely chopped, or 1 tsp dried dill
- 1 cup fresh spinach
- Sprinkle of Simply Organics Everyday seasoning
- In a small bowl or blender, combine yeast, garlic powder, turmeric, salt, pepper, bouillon and water. Whisk or blend until combined and lump free. Set aside.
- In a medium-size pan, heat oil over medium-high heat.
- Add onions to the pan, and sauté until translucent, about 3-5 minutes.
- Crumble tofu with your hands and add to the pan. Cook for 3 minutes.
- Add broth mixture to the pan with the tofu, and cook without stirring for 4 minutes.
- Continue to sauté, stirring occasionally until the liquid has evaporated. About 5-8 minutes.
- Add green onion, and fresh dill, spinach, and every day seasoning. Saute until greens are wilted, about 3 minutes.
- Garnish with additional dill and/chili flakes (optional).