• 1 cup (8 ounces) silken tofu*
  • 1 tablespoon nutritional yeast
  • 1 teaspoon salt, or a salt substitute
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon onion powder, or granulated
  • 1/2 teaspoon garlic powder, or granulated
  • 3 green onions, thinly sliced
  • 1 1//2 cups (5 ounces) sliced mushrooms, I used Crimini
  • 1 cup (6 ounces) cherry tomatoes, halved
  • Optional veggies, such as a bit of chopped jalapeno and red bell pepper, and 1 - 1 1/2 cups chopped zucchini
  • 1 16-ounce package extra firm tofu, drained, pressed, then crumbled into a bowl
  • 2-3 cups (4-5 ounces) fresh greens (kale, baby spinach, or chard
  • Freshly ground black pepper
  • Black Salt (kala namak) optional. This slightly sulfurous salt adds an eggy flavor

This is my take on Cloe Coscarelli’s Breakfast Scramble [sans Maple Sausage Links] from her new cookbook, Chloe Flavor, page 43.

This 2-tofu combo creates a slightly creamy dish which I liken to wonderfully flavorful and lush scrambled eggs (without the egg:-)

First, create the finishing tofu sauce:

In a blender or food processor, combine the silken tofu, nutritional yeast, salt, turmeric, onion powder, and garlic powder (I prefer these granulated).

Process until smooth.  If it is too thick to combine, add 1-2 tablespoons water.

The tofu scramble:

Heat a large nonstick skillet to medium-high, add the mushrooms, stir, then cover for a few minutes to allow mushrooms to weep a bit (about 3-4 minutes), add a bit of broth if they are sticking. Add the green onions, tomatoes, and other vegetables that you may choose to add.  Stir, cover, turn down the heat a bit, and allow the vegetables to soften a bit, (about 4-5 minutes).  Add the crumbled firm tofu and turn heat up to medium-high, stirring and adding a bit of broth or water if dry. Cover a few minutes to be sure that everything is hot.  Add the greens and cook about 3 minutes, until wilted. Now stir in the pureed tofu mixture.

Reduce the heat to medium and cook, stirring often, for a few minutes more, until the pureed tofu thickens, and coats everything. Stir in fresh ground pepper and kala namak (if using).

Taste and adjust seasonings.  Serve for breakfast, lunch, or dinner, with warm tortillas and salsa.

*Silken tofu is usually sold in 12 oz containers on shelves in the Asian section of markets, which yields about 1 2/3 cup. Save the remainder for another use.