Oven-Baked Veggie Tofu Scramble

I recently created a new version of one of my favorite breakfast staples…tofu scramble. I don’t always have a tofu scramble on hand, but maybe I should.

I’m always craving savory (rather than sweet) in the morning. Tofu scrambles are an ideal start to the day, because they satisfy hunger for hours on end.

What’s especially fabulous about this one is that it’s baked in the oven, so instead of standing over the skillet, scraping it down as it sautés so that nothing sticks or burns to the pan, everything goes into a large roasting pan, and your hot oven does all the work.

Baking in the oven does take a bit longer than the skillet method but it’s so much easier. Literally it’s almost entirely hands-off, resulting in the perfect texture despite so little attention to the process. It’s kind of magical.

And I love how red cabbage gets tender and sweet as it roasts. This isn’t the first time I’ve added cabbage to my scramble, and it won’t be the last. Oh yeah, I also add celery for crunch, jalapeño for a little zip, and cilantro for a fresh finish.

Substitute freely with whatever veggies and fresh herbs you have on hand, and let me know if you discover a new favorite combination too.

OVEN-BAKED VEGGIE TOFU SCRAMBLE


1 Vidalia onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 jalapeño, seeded and diced
1 package extra firm tofu, crumbled
2 stalks celery, diced
1 can black beans, drained and rinsed
1 cup frozen corn
1/3 head of red cabbage, chopped or shredded
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
generous sprinkle of Cajun seasoning
generous sprinkle of kosher salt and black pepper
handful of fresh cilantro, minced

Instructions

Preheat oven to 400 degrees. Have ready a nonstick roasting pan (like this one from Scanpan).

To the roasting pan, add onions, bell peppers, jalapeño, and tofu. Bake uncovered for 40 minutes. (You can toss once or twice if you need to while baking to prevent sticking, but I usually don’t bother.)

After 40 minutes, mix in celery, black beans, corn, and red cabbage. Season with cumin, chili powder, smoked paprika, Cajun seasoning, salt, and pepper, and combine well. Continue baking for another 20 minutes, stirring occasionally. (Total baking time = 1 hour).

Remove roasting pan from oven, and toss with fresh cilantro.

Serve hot, with diced avocado, hot sauce, and warm whole grain tortillas.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen