Gluten-Free Menu Swap and Meal Plan Monday: Vegan Tofu Scramble Recipe

Our delicious gluten-free pies, served to the whole family in Whole Foods Bakehouse Pie Crusts. We made organic sweet potato pie, organic pumpkin pie, and organic apple pie. Yummy!
We had a wonderful gluten-free Thanksgiving this year, with gluten-free vegetarian dishes taking the center stage. We enjoyed Stuffed Acorn Squash with Portabella Mushroom Stuffing, dairy Spinach Pie (vegan variation), a delicious Vegan Green Bean Casserole Recipe, Mashed Potatoes, and Nutritional Yeast Vegan Gravy (recipe #2) and Cranberry Sauce. It was all delicious but I’m ready for some lighter food. This week the Gluten-Free Menu Swap is Hosted by Heart of Cooking with a theme of persimmon. I also always enjoy posting my menus with Org Junkie. Don’t forget that Cheryl is temporarily housing the Gluten Free Menu Swap at her blog GF Goodness.

Sunday: Breakfast Foods
Gluten-Free Croissants

Wednesday: Mexican
Lowfat Enchiladas
Friday: Chinese
Stir Fry

This week has been a little unusual as far as food- I’ve basically been eating Thanksgiving leftovers all week! Mmm, spinach pie and mushroom stuffed acorn squash with vegetarian gravy… my favorite. I haven’t been doing a good job of making salads or dressings, but this morning i decided that I really needed to branch out from my steady diet of squash and gravy. I’ve been meaning to make a tofu scramble for some time, and since there was some lovely organic firm tofu in the refrigerator, it seemed like the perfect time. So, instead of a salad, here’s a delicious, tasty and light tofu scramble perfect for recovering from a heavy Thanksgiving menu.

Nutritional Yeast Tofu Scramble Recipe
1 tbsp. olive oil (or less)
1/2 sm-med. onion, diced
1/2 medium carrot, grated (use largest holes)
1 tsp. butter or margarine for flavor
1/2 package extra firm tofu, cut into small 1/4 in. cubes
3 tbsp nutritional yeast
rosemary leaves
dried dill leaves
dry mustard powder
1 small drizzle wheat-free low sodium tamari such as San-J
freshly ground pepper

IF AVAILABLE, a few pieces of julienned fresh basil. Avocado cubes and fresh cubed tomato pieces would also be a lovely garnish.

Heat olive oil in pan to medium. Stainless steel, cast iron pan, or nonstick all work. Add your diced onion and saute until it starts to get translucent. Add the grated carrot and saute for another minute. Move onion-carrot mixture to the side of the pan and baste the rest of your pan with the butter or margarine evenly, painting the surface with the solid teaspoon. (You can use less- just enough to paint the surface. Throw in your tofu cubes and let brown slightly. Toss in 1 tbsp of your nutritional yeast and other seasonings (through mustard powder). Fold carrot and onion mixture into tofu. After you turn the tofu, season a little more and add a drizzle of tamari (no more than 1 tsp- I didn’t measure, but just the tiniest bit). Sprinkle with remaining nutritional yeast (2 tbsp.) and heat. Turn tofu one more time and add any extra salt and freshly ground pepper.

Take off burner and serve with potato patties, sweet potato latkes, or a piece of hearty GF toast. (brown rice, garbanzo, etc. based)

Non vegetarian MIL enjoyed, and it was my favorite tofu scramble to date. Love the rosemary!

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4 Responses to “Gluten-Free Menu Swap and Meal Plan Monday: Vegan Tofu Scramble Recipe”

  1. [...] Sea at Book of Yum [...]

  2. those pies look amazing. I know, the post is all about tofu, but I can’t get my eyes off the pies!

  3. Your pies look delish! – I did the same thing, homemade pies in whole foods pie crust. I think I like my pie crust better, but you can’t beat their covenience.

    I have yet to actually eat tofu for breakfast, but your picture is enough to make me want to try…maybe…haha

    Here’s my submission for the adopt a gluten free blogger!

  4. I am all about tofu, love it. Esp with breakfast! Looks delish! I need your dedication to posting recipes to rub off on me, and I need 28 hours in the day – but who doesn’t?

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