Being a relatively public vegan has resulted in many people asking me the infamous question: “So, what do you eat?”
To this I have to say: lots of things! Delicious, healthy things! And there’s still plenty of junk food! But, often times I’m at a bit of a loss when such a broad question is thrown at me. So, I will answer that question, in the form of a long-running series of posts about food. Sometimes it’ll be recipes, sometimes it’ll be restaurant dishes, drinks, TV dinners… basically, you guys get to know what I eat via my weekly log. Real, authentic Kylie style. The real point is to show you that being vegan isn’t really as hard as it sounds, once you get the hang of it. Look out for my food posts every weekend!
Before I went vegan this past January, a huge staple in my typical fitfam diet was eggs. Omelets made with egg whites, to be specific. Breakfast was either a smoothie or an omelet for no less than the entire second half of 2016. As a young, active adult, this worked pretty well for me! (Save for the giant hormonal issues due to dairy, but that’s a whole other story for a whole other post.) Eggs were, I thought, the hardest part of an omnivorous diet to give up… joke’s on me, if there’s a dish, there’s a way to make it vegan– no exceptions. I discovered the tofu scramble and the omelette made its way back into my routine. Here’s how I make it, and prep time included, it takes about 15 minutes.
We’ll start off with the ingredients list. I eyeball everything, so forgive me, but these are the things I use and the general amounts I use them in:
- 1/2 Block of Organic Tofu
- 1 Cup of Organic Spinach (I used chopped frozen spinach here)
- 1/2 Cup of Mushrooms (the type changes, I use baby bellas today)
- Daiya Cheddar Style Shreds, to taste
- Olive Oil, to taste (and to grease the pan if yours isn’t ceramic non-stick)
- Ground Turmeric, to taste
- Garlic Powder, to taste
- Salt and Pepper, to taste
First we need to prep our ingredients. This might take you five minutes. Chop your fancy organic Trader Joe’s tofu (or whatever tofu you have) in half, and cut that into a few approximately 1/4 inch thick pieces. Lay those pieces on a paper plate, and lay a paper towel over them. Take another paper plate, and with both your hands, slowly press down onto the tofu slices to drain them. Other recipes, such as ones where the tofu is being used as a meat substitute, require a much drier tofu, but “eggs” only need a lightly squashed half block. Set this aside.
Wash your spinach and prepare it however you’d prefer for any other omelette. I usually chop mine. I take my clean mushrooms and chop off the stocks, cut the tops into fourths, and slice the stocks into halves. Food prep complete.
After I pour a bit of olive oil into my pan, I’d say around a tablespoon, I sautée my mushrooms and spinach together. I add my salt and garlic directly onto the veggies. Add however much you’d like, but I’m a garlic lover, so I probably add about a half-teaspoon of garlic powder at this point. Let this simmer until the mushrooms are fully cooked, and the spinach is decently wilted (if that’s how you like it).
Add your tofu after your sautée is done. With your spatula, chop up the tofu until it looks like scrambled eggs, basically. This is the part where I attack the dish with tons of turmeric and a pinch or so of black pepper. Turmeric has anti-inflammatory properties that are only activated when combined with black pepper, so don’t skip it, even if it’s only a little! You can read more about that here. (Although a Curcumin supplement is a much more potent anti-inflammatory agent. I’ll let you look into it and make that decision yourself.) Either way, turmeric makes the tofu yellow, like eggs! Very impressive to the uninformed, as you can look like some sort of vegan food sorcerer. It’s good all around.
I add salt and garlic powder as the tofu cooks, and I continue to mix it around with a spatula, just as you would with actual eggs. After about five or so minutes on medium heat, your tofu scramble is very close to done. But, the last and latest step in my routine, is adding you preferred amount of vegan cheese. Yeesssss. It binds the tofu pieces together like real eggs, and adds that extra-indulgent flavor to the dish that you’ve probably been craving since you went vegan. (Is that personal experience speaking?) Crave no more!
I sprinkle the amount shown above once, flip the whole thing over with my spatula a couple of times, and add that amount again. Just enough to get it all melted and distributed throughout the dish. Add another dash of salt or so, and you’re done! Pictured below is the delicious final product:
There you have it, your very first (or perhaps improved) tofu scramble! It’s chock full of protein, vitamins, minerals, and an acceptable amount of cholesterol-free fat. All the great flavor without the unsavory side effects of consuming another being’s moldy mammary excretions (in the form of cheese), or discarded reproductive waste (in the form of eggs).
Let me know if you try it, I’d love to see what you think! And feel free to send any suggestions or questions my way.