You guys know I love a good tofu scramble. I’ve found some amazing ones during my travels this year, including one at Fiction Kitchen which is even close to home!
This Bánh Mi Scramble from The Complete Guide to Even More Vegan Substitutions is the most adventurous tofu scramble that I’ve ever seen. I love the quick pickle and can’t believe how smart a way it is to use up some extra broccoli slaw. This would make a great chilled salad in addition to a traditional hot scramble.
Joni and Celine have created recipes to make all of your pre-vegan favorites and have taken them to the next level for those of us who have been vegan awhile. A few of my favorites: Cojita-Style Tofu Crumbles, Chia Seed Cream Cheese, Bahn Mi Tofu Scramble, Soy-Free Passion Fruit Curd, Chickpea Teriyaki Croquettes, and the one that blows my mind the most – Sweet Potato and Avocado Sushi!
There are plenty of gluten-free, soy-free, nut-free and no oil added options, so it should fit in with most diets. I love the book and think you will use it a lot too!
Vegan Bánh Mi Scramble from Even More Vegan Food Substitutions
For the pickled slaw:
- 12 ounces 340 g broccoli slaw (half shredded carrots, half shredded broccoli stalks)
- 1/4 cup 60 ml seasoned rice vinegar
- 2 teaspoons 13 g agave nectar
- 1 to 2 teaspoons 5 to 10 ml sriracha, to taste
For the scrambled tofu:
- 1 tablespoon 15 ml melted coconut or peanut oil
- 1 pound 454 g super firm tofu, crumbled
- 3 tablespoons 24 g Mushroom Broth Powder (page 218 or [url]get the recipe on Celine's blog here.∞http://havecakewilltravel.com/page/5/)
- 1 tablespoon 15 ml tamari
- 1 tablespoon 15 ml seasoned rice vinegar
- 11/2 tablespoons 23 ml fresh lime juice (juice from 1 lime)
- 3 tablespoons 27 g minced jalapeno pepper (1 medium)
- 1/4 cup 20 g minced scallion
- 2 packed teaspoons grated fresh ginger root
- 4 cloves garlic grated or pressed
- 1/2 cup 10 g loosely packed fresh cilantro leaves
- 1 fresh crusty vegan baguette, sliced
- To make the slaw:In a large bowl, thoroughly combine all the ingredients. Cover and store in the refrigerator for at least 30 minutes before, or up to 2 hours before.
- To make the tofu:Heat the oil in a large skillet on medium-high heat. Add the tofu, sprinkle the broth powder on top, and stir well.
- Cook until browned and crisped, about 10 minutes, regularly scraping the flavor-packed browned bits at the bottom of the skillet with a wooden spatula.
- In a small bowl, combine the tamari, vinegar, lime juice, jalapeno pepper, minced scallion, ginger, and garlic.
- Add on top of the browned tofu.
- Cook on high heat for another 2 minutes, or until mostly absorbed.
- Stir frequently.
- Evenly place on top of the pickled slaw, and sprinkle with cilantro leaves just upon serving. Serve with slices of baguette. This recipe tastes great at room temperature, too, which makes it ideal to take for lunch at work or for picnics.