TOFUTTI BREAKFAST SCRAMBLE

TOFUTTI TOFU SKILLET

TOFUTTI BREAKFAST SCRAMBLE

Ready for a great brunch dish? This is it. Tofu scramble made creamy with Tofutti Better Than Cream Cheese. Sautéed peppers, onion, celery and bean sprouts mixed with tofu seasoned with curry, fennel and smoked paprika. Champagne anyone? Oh, and garnished with a bunch of fresh cilantro and served with fresh streamed asparagus!

Serves 6

2 T. grape seed oil

1 green pepper, cored and cut into chunks, about 3/4 inch squares

2 stalks celery, thinly sliced on the diagonal

1 heaping cut fresh cut onion chunks, about 3/4 inch squares

1/2 t. sea salt

freshly ground black pepper

14 oz. can bean sprouts, drained and thoroughly rinsed to remove all foam

1/3 c. pieces of sweet red roasted pepper, drained well

19 oz. pkg. firm water-packed tofu, rinsed and patted dry (or whatever size pkg. your grocer carries)

1 t. additional sea salt

2 t. garlic powder

1 t. onion powder

1 t. mild curry powder

1 t. ground fennel seed

1 t. smoked paprika


1/2, 8 oz. container Tofutti Better Than Cream Cheese, at room temperature

1 T. tomato or carrot juice

fresh cilantro sprigs for garnish


In extra-large skillet, over medium-high heat, melt oil.

Add green pepper, celery, onion, salt and pepper. Saute till tender and lightly caramelized.

Reduce heat to medium.

Add drained bean sprouts and roasted pepper pieces. Stir and cook to remove all excess moisture.

Break tofu into skillet. Before stirring add salt, garlic powder, onion powder, curry powder, fennel and smoked paprika directly onto the tofu, then stir gently to evenly distribute throughout. Cook for about 4 minutes, stirring as needed.

Combine cream cheese and tomato or carrot juice in small bowl and stir till mostly smooth – a few bumps are desirable. Spoon into skillet, then stir and fold into mixture, coating all ingredients.

When evenly hot, adjust for salt, then plate, garnish and serve.


Notes: I served my breakfast scramble family-style with fresh steamed asparagus spears served on the same platter as the tofu.

If you have access to fresh bean sprouts, use them. They work nicely in this dish canned or not. Just be sure to rinse them well.






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