Vegan Tofu Scramble



    Chef Thomas Christakos

Tofu Herb Scramble From Jam On Hawthorne

Jam on Hawthorne is a great breakfast spot in Portland, Oregon. On any given morning, there is always a large line of hungry diners waiting patiently outside, ready to fill their hungry tummies with food. We askrd the chef, Thomas Christakos, for quite a while to share the secret for their scramble. Thank you Thomas and Jam for sharing this awesome recipe.

2 tbsp olive oil
1/2 red onion, chopped
Sliced mushrooms
Baby spinach
1 16-oz block firm tofu, drained
1 scant tbsp dried oregano
1 scant tbsp dried basil
1-1/2 tsp cumin powder
Salt and pepper to taste

1. In a large skillet, add oil and heat over medium high. Add onions, salt and pepper. Sauté for 1 minute, then add mushrooms, cooking for another minute or two. Add spinach, cooking just until wilted, adding more pepper to taste. Crumble tofu into skillet and cook just until lightly browned. Add spices, stirring until tofu is evenly coated and cook for another minute. Add salt and pepper to taste. Serve hot.

2. If desired, place fresh spinach on the serving plate and top with hot scramble.

Copyright © 2008 Thomas Christakos/Jam On Hawthorne

Breakfast, Tofu