My recipe is derived from Kathy at Lunch Box Bunch, who names the breakfast tofu scramble a "hearty, savory veg-classic." Out of eggs one morning and too cold to run outside to the corner bodega, I adapted her recipe to fit the ingredients I had on hand. <br />This Spiced Citrus Tofu Veggie Scramble won me over fair and square. It is fantastic. The silken tofu was so light and airy, producing a crumbly, melt-in-your-mouth effect. The orange juice, apple cider vinegar and soy sauce yielded a very tempered acidity, and the light spice provided flavor without overpowering in the least. Put it this way: even though the scramble has hints of tumeric and cumin, this is NOT an Indian curry dish. It is 100% breakfast appropriate. A bountiful assortment of veggies add a wonderful flavor and nutrient boost to the piquant protein, plus a lovely crunch thanks to the kale and carrots. All wrapped up in a whole-wheat tortilla, this scramble is the perfect way to start your day. I enjoyed the tofu veggie scramble wrap plain, but you could definitely serve with a side of salsa. To keep the recipe fresh, feel free to mix it up by incorporating seasonal veggies or another kind of cheese (vegan or regular.)

Share: