Tofu Scramble & Mushroom Steak Sub

Tofu scramble is my go-to meal, morning, noon, and night. It's super easy and once you get more comfortable with following the recipe, it's really easy to build off of flavors that you know you love!

Whether you put your scramble in a sub, or just eat it as a scramble with a side of tots, you'll be super full and super satisfied.

The key to a perfect scramble is PRESSING YOUR TOFU. I used to think- whatever, not that important. It makes a HUGE difference if the tofu is still retaining a lot of water. That will lead to a watery scramble and diluted flavors- not cool. There's plenty of ways to press tofu, some less ghetto than others. Here's a tofu press that I've seen the most often-

Tofu Press

But, if you're like me and can't bring yourself to spend 40 dollars on a tofu press, a good ole towel and something heavy will work. I put a towel on both the bottom and top of the tofu and put a heavy pot or pan on top. You'll know it's ready because it will be noticeably flatter and dryer. Ten minutes is usually good enough.

I know a lot of people don't like tofu, but here's the thing about tofu- it literally takes on whatever flavor you give it and I'm convinced that tofu scrambles would change anyone's mind about tofu.

PLUS, tofu is really high in protein. So, if you don't love it, I advise you learn to love it!

Also- something to note: why braggs liquid amino acids in a scramble? It may seem confusing because liquid aminos are usually comparable to soy sauce BUT I use it in place of salt because you are getting those amino acids in as well! It doesn't make anything taste Asian in particular, just adds a really awesome flavor! Don't knock it til you try it!

Ingredients

Tofu Sub

Your bread rolls of preference

12 oz. Extra firm tofu

Hand full of Kale

Olive Oil (2 Tbsp. for sauteeing)

Jalapenos sliced

Nutritional yeast

Half of a Lemon- squeezed

2-3 Garlic cloves- minced

Half of a medium onion- chopped

Palm full of chopped red peppers

Palm full of zucchini

About 5 cherry tomatoes- halved

(really any veggie you'd prefer can work!)

Cilantro chopped (about 2 Tbsp.)

Sriracha (however spicy your prefer)

Brags liquid amino acid (about 1.5 Tbsp.)

Tempeh Bacon

8 oz. of tempeh cut into strips

1/4 cup Brags liquid amino acids

1 tsp. Brown sugar

1/2 tsp. Ground cumin

1/2 tsp. Cayenne

1/2 tsp. Paprika

1/2 tsp.Chile powder

1 Tbs. Canola oil

Mushroom Steaks

2 caps of Portobello Mushrooms cut into thick strips

1/4 cup Olive Oil

Pinch of Salt

Pinch of Pepper

2 cloves of Garlic- minced

2 Tbsp. of cilantro- chopped

Crushed red pepper

Palm full of scallions

First well get our marinating out of the way- whether you want to use a bag or toss in a bowl, combine all of your tempeh ingredients, and your mushroom steak marinade ingredients separately. The longer you marinate, the more flavor. I usually just let everything sit for as long as I am preparing the other components of the dish (around ten minutes). While you're letting your marinade sit, you should definitely either have your tofu already pressed, or be in the process of pressing your tofu.

While I prefer to pan cook, you can definitely bake the tempeh bacon and mushroom steaks as an alternative option at around 350 degrees.

Once your tofu is pressed, I combine the olive oil garlic and onion in my pan and cook until onions are transparent. After your onions are transparent, you will add your veggies- zuchinni, tomatoes, and peppers. Give those a light saute for about five minutes. Then in goes your tofu. I prefer to break off the tofu and crumble it as I'm adding it to the pot. You can break it up while in the pan buttt that's just not my style.

Mix ingredients for another two minutes, and then add all other additional ingredients for the tofu scramble and keep at a medium-low temperature.

The marinated mushrooms and tempeh should be cooked separately. They both will cook fast enough that you can use the same non stick pan right after the other is done. Mushrooms should be lightly sauteed making sure you keep them nice and firm in texture while making sure that they are fully cooked, and the tempeh can be cooked for about 7 minutes, flipping over pieces continuously as needed.

Toast your bread (I like to use a fresh Italian bread and just cut into subs: fresh and cheap!) and start building your sub!

You can enjoy your mushroom steaks as a side, or throw those bad boys right on top! Top with jalapenos (if you're into that sort of thing).