So I’ve been really into combining scrambled tofu/eggs with various dishes in order to make some cool options for breakfast. I had posted an early recipe for stuffed peppers and I wanted to turn it into something I could eat in the morning. Below is something you can try.
What you’ll need:
1 tablespoon olive oil, plus more for oiling the pan
1 red onion, chopped
1/2 pound sliced mushrooms
7 bell peppers, 1 cored, seeded and chopped; tops removed and reserved from remaining 6 then cored and seeded
1/2 cup chopped parsley
1/4 pound baby spinach
3/4 teaspoon ground cumin
1 cup uncooked rice (white or brown it’s up to you), rinsed and cooked according to package directions
Salt and pepper to taste
(Optional) 1 cup of Daiya (vegan) cheese
*(For Scrambled Tofu)
2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
Fresh black pepper to taste
Make the Tofu Scramble
First stir the spice blend together in a small cup. Add water and mix. Set aside. Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate. Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Set the Scramble aside.
Heat oil in a large skillet over medium high heat. Add onion and cook, stirring occasionally until transparent, 8 to 10 minutes. Add mushrooms and cook until softened, 4 to 5 minutes more. Add chopped peppers, cook until just softened, then add parsley and spinach (in batches, if needed). Let spinach wilt then stir in cumin and cooked rice and toss gently to combine. Add salt and pepper and cook 1 to 2 minutes more. Set aside to let filling cool until just warm.
Meanwhile, preheat oven to 350°F. Grease a 9- x 13-inch baking pan with oil then set aside.
Divide rice mixture evenly among remaining 6 bell peppers with the scrambled tofu, gently packing it down and making sure to fully fill each pepper. Top each pepper with its reserved top then arrange them upright in prepared pan. If you are adding cheese, now is the time to sprinkle that right on top. Cover snugly with foil and bake, checking halfway through, until peppers are tender and juicy and filling is hot throughout, about 1 hour. Transfer to plates and serve.
Again, this dish is also so customizable. You can really do a lot with it.
For more meal ideas, and veggie tips, check out my book, “The Beginners Guide to Becoming a Vegetarian,” on Amazon.