Tofu Scramble with Brussels Sprouts

We love brunch! A filling meal served between dawn and lunchtime; sometimes paired with a Bloody Mary or mimosa… Who doesn’t love brunch? This Tofu Scramble with Brussels Sprouts recipe spawned from the question, “what vegetables do we have that we could toss in a tofu scramble?” Roasted Brussels sprouts of course!  The Brussels Sprouts were halved and seasoned with salt and pepper and dry roasted in a 400-degree oven a few days ago.  For this recipe, we chopped them up and added them to the scramble.

Tofu Scramble with Brussels Sprouts

 


Tofu Scramble with Brussels Sprouts
Course: Breakfast
Ingredients
  • 1 8 oz block of tofu cut in half horizontally (wide, short slabs)
  • 1/2 red onion chopped
  • 1 bell pepper chopped
  • 1 1/2 cups roasted brussels sprouts chopped
  • 2 cups spinach
  • Turmeric - 1/4 tsp or shaken to taste/color
  • Curry powder - 1/4 tsp or shaken to taste
  • Paprika - a few shakes
  • 1 package tempeh bacon we use lightlife foods
  • Tater tots or your favorite potatoes
  • 1/4 cup tahini
  • 1 tablespoon maple syrup
  • 1 lemon juiced
  • Water
Instructions
  1. Preheat oven for tater tots (or cook potatoes according to the directions)
  2. Cook tempeh bacon according to package directions
  3. Preheat large, 12 inch nonstick or cast iron skillet over medium heat
  4. Season tofu with kosher salt & pepper, sauté until golden on each side (5-8 minutes per side)
  5. Add onions and peppers around tofu halfway through and season with salt & pepper
  6. Stir Brussel sprouts into onions and peppers
  7. "Scramble" tofu, by cutting in pan with spatula and stir with veggies & spices
  8. Mix in spinach and allow to wilt
  9. Salt and pepper to taste
  10. Add water until you reach desired consistency (it will thicken at first before thinning)
Maple Tahini
  1. Mix tahini, maple syrup, and lemon juice

  2. Add water until you reach desired consistency (it will thicken at first before thinning)

We created a bowl loaded with the tots, tofu scramble, and tempeh bacon and then drizzled the dressing over top.

We hope you enjoy this brunch bowl.  Tag us on Instagram or write in the comments below if you give this one a try, @veginspired #veginspiredfoodie

XO,

Kathy

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