Tofu Scramble With Broccoli and Artichoke

Veggie packed tofu scramble is perfect addition to any weekend brunch.

Trader Joe's has a slew of amazing new products including artichoke hearts and ginger caramel popcorn. The latter has been buzzed about throughout the store itself and of course on Instagram, all vegans are spreading love and joy. The artichoke hearts are amazing too. These curled floral looking buds are ready to go in any salad, pasta dish, whatever. I added them to my broccoli tofu scramble, pleased by the soft, creamy texture of the artichokes in contrast to the slight crunchy notes of broccoli. For a little color, I suggest adding juicy tomato slices or steamed, sweet carrots. 

Not one of the cheapest things to buy at $5.99, Trader Joes Tapas Style Artichoke Hearts are a little splurge if you're not up to prepping fresh artichokes.

Tofu Scramble With Broccoli and Artichoke Ingredients and Preparation

1 cup frozen broccoli, cooked
half of 12.9oz package Trader Joes Tapas Style Artichoke Hearts
1/2 block extra firm tofu, crumbled
3 tablespoon nutritional yeast
2 tablespoon almond milk (or any dairy free milk)
1 teaspoon minced garlic
1 teaspoon Italian Seasonings
1 teaspoon turmeric
1 teaspoon pink salt
1/4 teaspoon black pepper

In a medium sized bowl, mix all ingredients together.
Toss the tofu scramble into a hot pan or skillet and stir every few minutes or so. Cover if desired.
In about 12 minutes, tofu scramble should be ready to devour.

Simple, easy, and flavorful with varying degrees of texture in every gratifying bite.

Vegan Mofo Day 15: Chickpea & Broccoli Tofu Curry Scramble

Day 15. Halfway there!

It's a cool Sunday.
Not too hot or cold. A sign that autumn is on the way.
Starting week 4 of school and homework has miraculously piled up. Art criticism theory reading, paper writing, and painting galore. All those fun things. I only had a little time to relax in the kitchen and glance at the chickpeas next to the vanilla almond milk. In a rush to do this school duties that should have been yesterday, I could've quickly prepared oatmeal or cereal. (hence the reaching for the milk).
But chickpeas sounded good for breakfast/brunch.
My intuition proved to be beyond right. Not always the case. However, it happened today! (personal high five)
Very irresistibly delicious for chickpea fanatics, this perfect start to a Sunday morning/afternoon is a Middle Eastern meets tofu scramble delight. The warm spices wake up the senses, getting the mind ready for procrastinated homework. I placed this inside of a bowl (seems more comforting to eat out of them). Taste buds enjoy succulent, egg free tofu paired with yummy broccoli and fiber rich chickpeas- a self-satisfactory nom nom nom winner for Vegan Mofo Day 15!

Good morning Chickpea!

Chickpea & Broccoli Tofu Curry Scramble for One Ingredients and Preparation

1 tablespoon olive oil
1 teaspoon garlic
2 tablespoon coconut milk
1/2 15 oz. can chickpeas, rinsed
1 cup broccoli, steamed
1/4 cup extra firm tofu, crumbled
1 teaspoon curry powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon oregano flakes
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 teaspoon paprika
1/4 teaspoon coriander
1/4 teaspoon black pepper

Inside preheated skillet, bring olive oil, garlic, coconut milk, & chickpeas to a simmer.

Stir in steamed broccoli.

Add tofu, curry powder, turmeric, cumin, oregano, salt, ginger, paprika, coriander, & black pepper. Stir & cover for an additional 5-7 minutes.

Serve.

Quinoa & Tofu Breakfast Scramble

Plated with thin slices of maple tempeh bacon, quinoa & tofu scramble hits the spot!

The best part of waking up is a plate of this quinoa tofu scramble in your gut!
I know. That didn't rhyme....
Still, this is a hearty, very satisfying breakfast that deserves kudos. Quinoa and tofu scrambled together and paired with maple tempeh bacon is a real championship winner for the hungriest early riser! Fluffy, light texture, bright yellow hue, and flavorful combination is a much better substitute, especially without all the unnecessary cholesterol.
For other variations like adding a vegetable spin, great suggestions would be portobello mushrooms, red and green bell peppers, spinach and broccoli, and even shredded carrots or a side of herb roasted breakfast potatoes.
Either way, this was an amazingly splendid part of the morning! A good hefty portion should keep a person energetic for hours!

Quinoa & Tofu Breakfast Scramble Ingredients and Preparation

1/4 cup red onion, finely diced
2 tablespoon olive oil
1/2 block tofu, dried and chopped
1/4 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon turmeric
1 teaspoon dried basil
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
2 cups quinoa, cooked
3 tablespoon nutritional yeast
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper

Set a skillet to medium heat and saute onions in olive oil.
Marinate tofu in paprika, garlic, salt, turmeric, basil, black pepper, and crushed red pepper.
Toss into a hot skillet.
Cover for 3-4 minutes.

Add in the quinoa and remaining ingredients.

Cook for an additional 3 minutes.

Also a great filling for burritos, this quinoa & tofu scramble is amazingly fulfilling!

Mmmmhmm!