Tofu Scramble & Stewed Tomatoes on Toast

March 13, 2021




A hardy, protein-packed tofu scramble smothered in stewed tomatoes, all atop a thick slice of sourdough. This isn't your on-the-go, 5 minutes before work starts, pick it up, shove it in your mouth while standing type of toast. No, this is your 'sit down with a knife and fork while sipping your coffee or morning tea' toast. Nutritious but full of flavor, this warm and comforting dish is easily meal-prepped, so you can quickly indulge in a Sunday brunch kind of breakfast every day of the week. Move over, avocado toast. I reckon this will quickly become a breakfast staple for me. 
Continue reading...


Amount: 7 servings

Ingredients:
Wheat sourdough bread 

For tofu scramble
1 block of firm tofu
1 8oz box of sliced button or cremini mushrooms
2-3 cups of baby spinach
2 cloves of garlic 
1 tbspn of nutritional yeast 
1/2 tspn of turmeric powder
1 tspn of Dash all-purpose seasoning
2 tspns of nuoc mam chay (vegan "fish" sauce)*
salt & pepper to taste 
   
For stewed tomatoes
4-5 large roma tomatoes
1/2 yellow onion
1 tbspn of tomato/marinara sauce 
4 cloves of garlic 
1 tspn of soy sauce 
1 tspn of vegan oyster sauce
1 tspn of agave syrup 
1/2 tspn of Chinese spicy chili crisp  
salt & pepper to taste 

Directions:
For tofu scramble
  1. Sandwich tofu block in a towel with pressure to remove liquid while prepping and cooking the rest of the ingredients. 
  2. Mince garlic and sauté with mushrooms on medium-high heat for appx. 3-5 minutes until the mushrooms are golden brown and cooked through. Remember to season w/ salt & pepper with each added ingredient.
  3. Add in the spinach and cook briefly until just wilted. Make sure the heat is high enough to evaporate any water from the vegetables before adding the tofu.
  4. Crumble the block of tofu into small chunks directly into the pan. 
  5. Season with nutritional yeast, turmeric powder, all-purpose seasoning, vegan fish sauce, and salt & pepper. The turmeric powder is not noticeable in taste but adds the vibrant yellow hue to mimic eggs.
  6. If the tofu scramble is still too moist, crank up the heat to reduce the liquid from the tofu. Drying out the tofu will help it resemble more of an egg-like texture.
  7. Cool and refrigerate in an air-tight container. This scramble makes enough to comfortably top 7-8 half-slices of sourdough toast.
For stewed tomatoes
  1. Cut the roma tomatoes into large wedges 1/2 an inch thick in width. To achieve this, start by quartering the roma tomatoes. Cut them in half length-wise, then cut each half in half again length-wise to achieve 4 long triangular wedges. Slice each wedge into 1/2 an inch thick pieces. 
  2. Mince the garlic. Chop the onion into thick slices. 
  3. Sauté the onion and garlic in a sauce pan on medium-high heat for 3-4 minutes until onions are translucent and golden-brown. 
  4. Add the tomatoes and 1 tbspn of tomato sauce. Season with a generous amount of salt and pepper.
  5. Lower the heat to low-medium, place the lid on, and steam for 5 minutes. 
  6. Add soy sauce, oyster sauce, maple syrup, and spicy chili crisp. Lower the heat and simmer for 20-25 more minutes with lid off, stirring occasionally to prevent the bottom from burning. 
  7. The tomatoes should soften, break down, and thicken up into a rich, stewy consistency. 
  8. Cool and refrigerate in mason jars. This amount fills 2 standard size mason jars and is enough to comfortably top 7-8 half-slices of sourdough toast.
To assemble
  1. Upon purchasing the bread, cut the loaf in half and store in the freezer. Freezing bread makes it last much longer! I cut the loaf in half because 1) Full slices of sourdough are typically pretty long and don't fully fit in my toaster. Cutting it in half gives it an even toast. 2) Since I usually have this as a small breakfast before a workout, a half slice is a better portion for my needs.
  2. In the morning, toast 1 half-slice of bread. Simply microwave a small portion of tofu scramble and a couple spoonfuls of the stewed tomatoes in separate bowls. Top the toast with the tofu scramble first and finish with the layer of stewed tomatoes. Now you can start your day with a fancy toast that comes together in just a manner of minutes. Bon appetit! 
*In my Chinese household growing up, we never added milk to an egg batter. Rather, my parents would always add fish sauce to our egg mixture for scrambled eggs. It gave it that sharp savory flavor that I grew to love. For my tofu scramble, I stuck to my roots and added a vegan "fish" sauce, which helps to give it that eggy umami flavor. Chinese grocery stores typically have a section with vegan versions of seasonings where you can find the fish sauce and oyster sauce for this recipe.     

Share This Story

Tags:

You Might Also Like

0 comments

Contact Me

Name

Email *

Message *