Country Tofu Scramble (video)

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Hiya Gorgeous!

We take breakfast seriously in our house. Our first meal of the day has a big job to do, after all! It has to wake up our bodies, fuel our morning activities AND keep us full until lunch. So, even if we’re in a rush in the morning, we make it a point to grab something healthy and fulfilling. Whether it’s a smoothie, overnight oats or a tofu scramble, my hubby and I are always experimenting with new ways to save time AND tickle our taste buds!

But I’ve gotta say, some of my favorite morning meals are actually brunches. There’s something that feels special about it, even if it’s just breakfast a few hours later than usual.

So when I get a free weekend morning (which doesn’t always happen—I’m sure you can relate!), I jump at the chance to whip up something extra mouthwatering. I head to the kitchen and brew a pot of my favorite tea. Then, I take my time cooking and really savor every moment. Every smell, every stir, every sizzle!

The Country Tofu Scramble is one of my favorite brunch centerpieces. It’s healthy and easy to put together, but it tastes deliciously indulgent. The sun-dried tomatoes and asparagus give it a delectable flavor—not to mention beautiful pops of color! The fresh basil smells amazing and brings the whole dish together. I like to serve it up with a fruit salad and whole grain toast or some home fries and a green juice! You’re gonna love it.

And this tofu scramble isn’t just for brunch. It’s also simple enough to put together for a quick weekday bite—you can even make it handheld by putting it in a wrap. There’s nothing better than having a versatile recipe like this on-hand for those days you just can’t figure out what to cook.

Ready to scramble it up? Hit play below!

Country Tofu Scramble

Prep time: 15 minutes | Cook time: 15 minutes | Total time: 30 minutes
Makes: 4 servings

Ingredients:
2 tablespoons olive oil
1 cup white onion, finely diced
1/2 bunch asparagus
14- or 15-ounce block extra firm tofu (1 block), crumbled
1/4 cup sun-dried tomato halves packed in oil, diced (or dried and softened in water)
3 tablespoons nutritional yeast
Pinch of sea salt
2 tablespoons tamari
1 tablespoon turmeric
Freshly ground black pepper, to taste
1/4 cup coarsely chopped basil

Instructions:
1. Add oil to hot sauté pan. Add onion and reduce heat to medium. Saute until onion is translucent and golden.

2. Add asparagus, crumbled tofu and sun-dried tomatoes and cook on high heat for 3 minutes.

3. Add nutritional yeast, sea salt, tamari, turmeric and black pepper. Continue to cook 3 to 5 minutes. Serve.

Notes:
Storage tip: Leftover scramble will keep overnight in an airtight container in the fridge. Mhmmm, more for tomorrow!

Make it soy-free: Replace the tofu with 1-1/2 cups (1 can) of cooked chickpeas and substitute coconut aminos (available at health food stores and through online retailers such as Amazon) for the tamari.

Make it nightshade-free: Substitute 1/4 cup of chopped olives (water or oil packed) for the sun-dried tomato.

Share your tasty tofu scramble with me!

Post your pics on Instagram or Facebook with #TestKitchenTuesday and tag me at @crazysexykris. I’ll be sharing my favorite snapshots with our spectacular community!

And finally, a very special thanks to our talented Chef Lauren and the rest of the Test Kitchen Tuesday crew for helping to create this spectacular dish!

Your turn: What’s your favorite morning meal? Let me know in the comments below!

Peace and scrumptious brunch,

Kris Carr

P.S. Ready to create your most extraordinary life?

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