When trying to adapt to a more plant-based diet that doesn’t include wheat, breakfasts can be a challenge. After seeing several variations of tofu scramble in a few different cookbooks, I decided to give it a try. This has become one of my go-to breakfasts and it’s a great way to get some leafy greens into your body early in the day.
I’m a fan of coconut oil and my doctor says it may help raise my level of HDL cholesterol, so that’s why I used it in this tofu scramble. If you’d prefer to steer clear of saturated fat, feel free to use another oil instead.
This may not seem like a quick recipe to prepare, but it all comes together in a snap if you plan ahead just a little bit.
- Bake the tofu the night before or make extra if you do the Summer Rolls with Ponzu-Glazed Tofu.
- Don’t bake the tofu at all, just marinate it in a little bit of freshly squeezed orange juice or ponzu while you get everything else ready.
- Chop everything the night before.
- Use pre-washed baby spinach instead of chard – no chopping required (see variation below).
Tofu Scramble with Swiss Chard
- 1/2 pound firm tofu
- 2 tablespoons ponzu
- 4-5 stalks Swiss chard
- 1 tablespoon coconut oil
- 1/4 large onion chopped
- 1 tablespoon chopped garlic
- 1/2 tablespoon red crushed red pepper
- 1/3 cup water
- 1/4 teaspoon coarse Kosher salt
- Freshly ground black pepper
PREP THE TOFU
(Note this is the same technique I use in the recipe for Summer Rolls with Ponzu-Glazed Tofu. Whenever I make the rolls, I bake extra tofu and have this scramble the next morning.)
Preheat oven to 375°F.
Place two paper towels on a cutting board and place the tofu on top. Put two more paper towels on top and place something heavy on the stack. Let it sit for about 5 minutes to remove some of the moisture from the tofu. Discard paper towels and slice tofu lengthwise into 4 slabs.
Pour ponzu into 11- x 7-inch baking dish. Place the tofu slabs in a single layer in the dish and turn to coat all sides with ponzu. Bake for 10 minutes, flip them over, then bake another 10 minutes. Let cool in pan, then cut each slab lengthwise into 3 strips and cut each strip into cubes.
COOK THE CHARD
Separate chard stems from leaves. Cut each stem lengthwise into thin strips, then dice. (You want your pieces to be about the same size as your chopped onions.) Stack chard leaves, then roll them up and slice into ribbons. Cut ribbons in half crosswise.
Melt coconut oil in a large skillet over medium heat. Add the onion, garlic and chard stems. Sauté until the onion is translucent, about 5 minutes.
Add crushed red pepper to the skillet and cook, stirring, for about 1 minute. Add the chard leaves and water. Sprinkle with salt and pepper. Cook, stirring occasionally, until chard is wilted and pan is mostly dry, about 7 minutes.
Add tofu to skillet and stir into vegetables. Reduce heat to low.
Cook, stirring, just until tofu has warmed up, about 2 minutes.
Swiss chard naturally contains quite a bit of Sodium. If you are watching your Sodium intake, you may want to skip the added salt and look for a low sodium brand of ponzu. Alternatively, you could squeeze some fresh orange juice over your tofu and let it marinate instead of using the ponzu.
TOFU SCRAMBLE WITH SPINACH: Use 3/4 pound baby spinach instead of the chard (no chopping required) and double the amount of onion.