As a vegan, it used to be that when a friend invited me for brunch, I would get a knot in my stomach. Let’s see, my options are eggs, more eggs, bacon, sausage, yogurt, butter laden hash browns, pancakes, waffles, and croissants. Hmmmm…could I have an English muffin with jam, hold the butter? And some black coffee? Boring.
But times are a changin’! Most cities (including my beloved Milwaukee) have become vegan-friendly, so at many popular brunch spots I can find at least one thoughtful item on the menu. A fairly standard option is a tofu scramble. This staple is really versatile and can be made a myriad of ways…from tasteless and disappointing, to yummy and satisfying. This week’s recipe, of course, is all about yummy and satisfying!
Our Shiitake Mushroom Tofu Scramble turns things up a notch with Asian influences and plenty of flavor. It’s a great Sunday morning dish, whether you’re lounging around in your PJs reading the New York Times, or throwing a brunch for friends. The cooking time for this easy recipe is 10 minutes and it serves 4.
What you need:
14 zo. package of extra firm tofu
1 cup of shiitake mushrooms, sliced
1/2 of shallot, diced
1 cup of grape tomatoes, halved
1 clove of garlic, minced
1 teaspoon of ginger, minced
Dried Thai basil
5 fresh basil leaves, chiffonade
1 package of spicy micro greens for garnish (mustard or radish)
1/4 cup of olive oil
Toasted sesame oil
Rice wine vinegar
In a large frying pan, heat 1/4 cup of oil over medium heat. Add your garlic, shallot, mushrooms, ginger, tomatoes, and a pinch of salt, and let cook until all of the ingredients become really tender, stirring so they don’t stick to the bottom of the pan. Then, add in the tofu, crumbling it between your fingers as you go (to give the look of scrambled eggs, rather than cubed/sliced tofu). Add in a pinch of dried Thai basil leaves and a tablespoon of tamari. As the tofu cooks, regularly stir the ingredients together to get an even heat throughout the dish. After 8 minutes of cooking, stir in the fresh basil and add another tablespoon of tamari. Let the tofu cook for 2 more minutes.
As the dish is finishing, put your micro greens into a bowl and dress with a dash of toasted sesame oil and rice wine vinegar, and a pinch of salt. Stir to make sure everything is evenly distributed.
Divide your tofu scramble into four portions and top with the spicy micro greens. On the table, set out tamari and Sriracha for extra zip.