Chloe Coscarelli shares her creative vegan recipes in the cookbook Chloe Flavor.
Having been vegan for more than a decade, I’ve definitely been around the tofu scramble block. Let’s just say I’ve eaten so many that I’m surprised I haven’t turned into one by now! So take it from me that this recipe is the very best tofu scramble in all the vegan land.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high heat. When it shimmers, add the onion, tempeh, garlic, salt, and red pepper flakes, and season generously with black pepper. Sauté for 5 to 7 minutes, until onions are soft and tempeh is browned. Add the lentils, maple syrup, and scallions, and let cook about 2 minutes more, until heated through, tossing to coat. Transfer to a large bowl and stir in the bread crumbs until well combined, mashing up the mixture as you stir. Adjust the seasoning to taste. Let mixture sit until cool to the touch (or place in refrigerator to cool). Once cooled, use your hands to form into 3-inch links.
- Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. When it shimmers, working in batches, add the links and pan-fry, adding more oil as needed, until very browned on all sides, turning with a spatula, about 6 minutes total. Remove the links from the pan and serve warm.
- In a blender or food processor, combine the silken tofu, 1 table-spoon of the olive oil, nutritional yeast, salt, turmeric, onion powder, and garlic powder. Blend until smooth. If the mixture is too thick to combine, add 1 to 2 tablespoons of water.
- In a large nonstick skillet, heat the remaining tablespoon of olive oil over medium-high heat. When it shimmers, add the scallions, mushrooms, and tomatoes. Using your hands, crumble the extra-firm tofu into the skillet and sauté for 6 to 8 minutes, until the vegetables are softened and lightly browned. Add the greens and cook for about 3 minutes, until just wilted. Add the pureed tofu mixture. Reduce the heat to medium and cook, stirring often, for a few minutes more, until the pureed tofu thickens. Taste and season with pepper. Serve the scramble with the sausage links.
Reprinted from Chloe Flavor. Copyright © 2018 by Chloe Coscarelli. Photographs copyright © 2018 by Christina Holmes. Published by Clarkson Potter, an imprint of Penguin Random House LLC.