scramble in the morning, scramble in the evening…

scramble at supper time… when tofu’s in your scramble, you can eat scramble any time!

I’m well aware that tofu scramble is a tried-and-true, and frankly, quite boring meal. Every vegan has their tofu scramble. Ho hum, nothing new here. I know this, yet I am going to write about tofu scramble for at least the second time, because I have recently discovered a product that takes tofu scramble from drab to fab!

I have already written about the fantastic health food store I stumbled upon last weekend, The Fruitful Yield. I had to make my second trip today because I needed a few things–and really, I just wanted to explore again. It’s amazing how I intend on picking up one item and I walk out with a full bag-o’-stuffs. It’s just hard to resist temptation when they have so many items I haven’t found anywhere else. I picked up three (THREE!) packages of the Upton’s Naturals seitan because at $3.09 a pack (I think prices went down?), it’s just impossible to beat. West Soy retails around here for about $7 per pack. I cannot resist a delicious, locally-owned company that puts out a wonderful seitan for over half the price. Just can’t do it!

I also walked out with cultured almond milk yogurt, pepperjack daiya (which I absolutely didn’t need, but it was there…and I’ve never seen it before in the flesh!), and two larabars (also didn’t need…but my boyfriend seemed pretty excited about the find so it was hard to say no). My total was only $20. I think that’s pretty rad. They also have vegan parmesan which I resisted the urge to buy–but good to know that it’s there! I find new things each visit I make.

The second grocery store we went to had more fantastic deals like 4 for $5 mangos, 3 kiwis for $1, discount walnut halves, the list could go on. I’m a very happy vegan today. I also recently stumbled upon a local farmstand that is open on Saturdays starting in May. The only Farmer’s Market I know of is only held on Fridays, which is a major bummer considering it’s a one block walk from me and I never get to check it out because of my work schedule. But finding this farm is really great news. I can’t wait to check out some locally grown organic veggies in just a month!

So let me get back to my point: this Upton’s Naturals chorizo-flavored seitan is what has taken my tofu scramble from drab to fab. I have made two scrambles this week, which shouldn’t be surprising if you’ve been following this blog–I tend to overdo foods I love, and seitan has quickly become one of my favorite meat replacements. I am guilty of frequently eating tofu scramble for dinner and then reheating the leftovers for breakfast (sometimes for a few days, depending on how much I cook at any given time). I’m a big advocate of planned leftovers. It makes the next day so easy! Completely takes the stress out of figuring out your meals for the day.

Without further ado, I call this simple scramble the This Is My Everest Seitan Scramble.

serves 3-4, or more!

1 block extra firm tofu, drained and pressed
1 package Upton’s Naturals chorizo-style seitan
1 bell pepper, sliced
1 crown broccoli cut into florets
1/4 to 1/2 yellow onion, diced
4-5 squirts Braggs liquid aminos
2 tbsp nutritional yeast
1 tsp turmeric
1 tsp garlic powder
1 tsp red pepper flakes
1 tbsp veg oil, for frying
optional: baby spinach leaves or other green leafy veg

You know the tofu scramble drill: warm your oil, fry your veggies and seitan for a few minutes, crumble the tofu, spray your Braggs, add your seasonings, and fry until your veggies are at desired consistency (I like mine slightly crisp) and tofu is heated through and uniformly seasoned. Tada!

pre-tofu. I won’t lie to you, I nearly considered eating as is because the seitan is that good

the turmeric and nooch give it that yellowy egg-like color

If you’re a single person like myself, you’ll have leftovers for the next several breakfasts. If you’re feeding others, this should satisfy a family of four. My boyfriend doesn’t like his veggies as crisp as I like mine, so the good news is this scramble is all mine. 🙂

it’s even carnivore-approved!

I’m thoroughly convinced my cats don’t even know what meat is. Whenever my boyfriend does happen to eat meat here and tries to give the cats a taste, they just sort of look at it and push it around with their paws. However, whenever there’s seitan in the house, they know something’s up! That’s how meat-like this product is. The texture is the best part: if you’ve ever eaten true Wisconsin cheese curds, it’s kinda like that. It almost squeaks when you bite into it. It’s a very appetizing texture. Don’t take it from me, though! Eat some seitan already! Your tummy will thank me.

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5 thoughts on “scramble in the morning, scramble in the evening…

  1. I love seitan! I was so happy when I first “discovered” it. I haven’t seen Upton’s at the stores where I shop, which is a bummer cuz I keep reading about how good it is. Anyway…long story short: your scramble looks awesome!

    • It is so wonderful. They have a variety of flavors–original, chorizo, Italian, and ground “beef.” I’m not sure how far their reach is since they’re Chicago-based, but being as delicious as it is, I’ve got to assume they’ll be expanding soon. 🙂 You can always order from veganessentials.com. I love that it’s not packed with the icky liquid you have to drain from the West Soy brand. It’s just so fresh and yummy. I should be a spokesperson!

  2. There is nothing ho-hum about your scramble! I haven’t seen Upton’s around here either, but will keep my eye out.

  3. Melissa says:

    1) I love seitan! 2) This looks AMAZING! I don’t know why I didn’t think of adding soyrizo… it’s the besssst! 3) How do you press your tofu? Just put it under some heavy books? I didn’t press mine the last time I ‘scrambled’ and it was veryyyy watery… not so appetizing! :-/

    • Yeah, watery tofu is so ick. I wish I had discovered draining and pressing it before I was vegan–I never looked up proper tofu recipes when I was a vegetarian because I just assumed I knew what I was doing! The best thing to do is drain as much of the water as you can before you take it out of the package. Then, wrap it in an absorbent cloth (I use a clean dish rag that I use ONLY for tofu drainage). Place it on a plate and then place another plate on top of your tofu and then stick a book or three on top, let it sit for a while, and voila! Some press theirs overnight but I don’t plan far enough in advance for that. I usually press for 30 min to an hour while I’m washing/chopping veggies and it works like a charm!

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