I must confess that I'm not a big fan of tofu. The texture and taste are a little off-putting to me, and if given the option, I'll always choose seitan or tempeh. That said, I've grown to enjoy a tofu scramble now and again, and this spring-themed scramble might just be my favorite variation yet.
In an effort to usher in spring, I decided to use up some asparagus and dill languishing in the back of my fridge and stir them into a flavorful tofu scramble. The key to making this dish delicious is the dose of umami (thanks to the miso, tofu, and nutritional yeast) and the spring veggies in every bite. I recommend serving the scramble with some vegan bacon and breakfast potatoes for a truly satisfying meal.
1 bunch asparagus, chopped into bite-sized pieces and hard ends discarded
2 carrots, chopped
1/4 cup tahini
1 tablespoon mellow white miso
1 tablespoon dijon mustard
1 teaspoon turmeric powder
1 teaspoon dried dill (or 1 tablespoon fresh)
1 lb tofu
1/4 cup nutritional yeast
Fresh black pepper, to taste
1. Bring two cups of water to boil. In a heat-safe bowl, pour boiling water over chopped asparagus and let set for 3-5 minutes. Drain and set aside.
2. In a large skillet, saute shallots in a couple tablespoons of water for 2-3 minutes until they begin to brown. Add carrots and blanched asparagus to the skillet and saute for another 5 minutes.
3. While the vegetables are cooking, whisk together tahini, miso, mustard, turmeric, and dill in a small bowl until a thick paste forms.
4. Crumble the tofu into the skillet with your hands and use a spatula to break it into smaller chunks. Add the tahini mixture to the skillet and stir to coat the tofu.
5. Add nutritional yeast to the scramble and stir again. Continue cooking for another 5-10 minutes, or until the scramble is cooked through. Top with freshly ground black pepper and serve warm.