An extremely adaptable recipe to stretch out any tofu in your fridge a bit with a pantry staple that most of us should have on hand.
All ingredients can be scaled up or down, replaced with other items that you have on hand, and played with to get the taste you desire in this stalwart vegan breakfast dish. The basic list of ingredients is sufficient for a high-protein, savory dish, but raiding your spice rack and other parts of the kitchen is where you can really individualize the dish and making it suit your exact preferences. If you happen to have a giant supply of tofu, the beans can be skipped altogether and the recipe should do just fine.
Serves: 4-8
Prep Time: 24 hours
Cooking time: 1.5 hours
Ease: Extreme
(Note: cooking times will reduce if beans are canned or omitted entirely)
Ingredients:
1/4-1/2 pound dry white beans, or 1-2 cans of prepared beans
1-2 blocks firm or extra firm tofu, drained but not pressed
1/2 onion, yellow or white preferably
1-2 tbsp preferred cooking oil
Salt to taste
Black pepper to taste
Additional ingredients to consider:
Black salt (for an eggy flavor)
Chives, fresh or dried
Garlic (powdered, roasted, fresh, jarred)
Vegan cream cheese (for added creaminess)
Dill, fresh or dried
Nutritional yeast (for added umami)
Paprika or smoked paprika to taste
Turmeric (for added color)
Miso paste
Soy sauce, coconut aminos, tamari, or other sauces for added umami and salt
Tempeh, cubed into very small pieces
Shredded kale for nutrition and a pop of color
Fresh or frozen spinach
Green onions
Shallots
Roasted or baked potatoes, diced
Bell peppers (I hear people like them, but no thanks)
Vegan sour cream
Salsa
Hot sauce
Ketchup
Vegan cheese(s)
Vegan bacon or sausage
Silken tofu (for a softer scramble)
Taco seasoning
...the list goes on!
Steps:
(If using dry beans)
24 hours ahead of time, soak the beans in a cooking pot with tap water.
The following day, rinse the beans, refill pot with water (about halfway up depending on size of pot), and salt water.
Cook the beans per the package instructions.
When done to preferred tenderness, depending on quantity of beans cooked, remove some to reserve for other dishes.
The remaining beans for the scramble should be cooked further until falling apart.
When done, drain from pot and set beans aside.
(If using canned beans, the remaining steps should be enough to get desired texture)
In the same pot, add cooking oil, salt, and onion.
Cook the onion on low/medium-low until soft and translucent.
For a stronger flavor, onion can also be cooked until browning or charring.
When onion is done, add tofu, drained from package and crumbled into small pieces, and also add the soft cooked white beans.
Add in turmeric, salt, pepper, and other seasonings at this time.
Stir to incorporate and begin heating through.
If beans are still intact, be sure to break them apart while stirring.
Taste for seasoning and add in more salt or other flavors.
If the mixture in the pot is too dry, add in some tap water until things begin mixing again.
If mixture is too wet, continue cooking until the liquid has reduced.
If adding nutritional yeast, that will affect how much liquid is soaked up. Adjust to preferred consistency.
Cook until hot, and with flavors at desired levels.
Serve either alone, on toast, on a baked potato, with side dishes of preference, or however else you would normally eat a scramble.
Top with any desired condiments or additional ingredients as garnish/added flavor, and enjoy.