Get ready for a soy free tofu scramble chock-full of vegetables and yummy spices!
In this hilarious, informative and entertaining vegan recipe video, celebrity chef and Cooking Channel TV host Jason Wrobel shows you how to whip your breakfast, brunch, or brinner (that’s breakfast for dinner) into shape with a soy free tofu scrambler. Soy free tofu? How is that possible? J-Wro will put you in the know with hemp tofu. It’s rich in protein and made from hemp seeds. Yum!
Awesome Hemp Tofu Scramble!
Ingredients:
- 1 tablespoon coconut oil
- ½ organic yellow onion, diced
- 2 cloves garlic, minced
- 2¼ cups baby red heirloom potatoes, diced
- 1 cup red bell pepper, diced
- 1 teaspoon coconut oil
- 1¼ cups baby bella mushrooms, sliced
- 1 block hemp tofu, broken up
- 1 teaspoon turmeric
- 1 teaspoon smoked Hungarian paprika (or any paprika you have)
- Pinch crushed red pepper flakes
- ¼ teaspoon black pepper
- Large pinch smoked sea salt flakes (or regular salt)
- 1 cup cherry tomatoes, halved
- 1½ tablespoons scallions, minced
- 1/3 cup flat leaf Italian parsley
- ½ cap Liquid Light
Directions:
Start with a large skillet or frying pan. Add to it a dollop of coconut oil, or a drizzle if it’s warm where you live. You use that to sauté your onion and garlic for a few minutes. Make ‘em sweat, releasing all their glorious scents and flavors!
Add in your organic veggies. Jason goes with diced baby red potatoes and red bell peppers and adds a teaspoon of coconut oil to help them cook. These are a little more fibrous, so you’ll want to cook these about 5–8 minutes more on their own until they start to soften up and break down.
Now comes the mushrooms and the hemp tofu. Chunk it up and crumble it in. The tofu cooks down pretty quickly, about 3–5 minutes, so you’ll want to add the spices within this time.
Flavor it with some spices: turmeric, smoked paprika, crushed red pepper flakes, ground black pepper, and some smoked sea salt (but use unsmoked if that’s what you have in your pantry).
Wait, you’re not done! You need some halved cherry tomatoes, minced scallions, Italian parsley, and Liquid Light for an extra dose of minerals to really make this meal as fantastic as it can be. Cook that for about another minute and a half.
Serve it over toast, eat it straight, roll it in a vegan tortilla, or however else you enjoy your scramblers. Top it with salsa and/or guacamole. Plenty of protein, minerals, and a few good carbs, but it tastes so great, you’ll forget how nutritious it really is. Want to mix it up? Try olives, different tomato varieties, more mushrooms, chunked avocado, and anything else you think will work out. Enjoy!
Check out more of Jason’s recipes!
