The fundamentals of a tofu scramble, at least as I enjoy them, are as follows:
- extra firm tofu (pressed for even 10 minutes if possible)
- nutritional yeast
- veggies (whatever you have in your fridge or freezer) I love spinach or Zucchini!
- turmeric (for a lovely yellow shade and anti-inflammatory benefits)
After this, you can really play around and be creative. I’ve used curry in my tofu scramble. I’ve used sesame oil and a splash of mirin for an Asian twist, and I’ve used lemon and oregano for a more Mediterranean flavor. It’s really up to you. Treat your tofu scramble as you would a stir fry: a template that you can adapt with the seasons, your current inventory of produce and seasonings, and your mood
Ingredients
1 tablespoon olive oil
1 cup chopped onion
1 cup zucchini, quartered and sliced into ¼ inch thick pieces
1 14-16 oz. block of extra firm tofu, pressed for as long as you have time for (a few hours is ideal, but 15 minutes is fine. For instructions on pressing tofu, check out this post)
1 10 oz. box frozen, chopped spinach, thawed and pressed firmly through a colander to remove excess liquid (or 3 cups fresh, finely chopped spinach)
2 tablespoons tahini
3-4 tablespoons nutritional yeast (to taste)
½ teaspoon turmeric (more if you prefer)
Sea salt and black pepper to taste
Instructions
Heat the olive oil in a large skillet or sauté pan over medium high heat. Add the onion and zucchini. Cook, stirring often, for 5 minutes, or until the onion is clear and the zucchini is soft and cooked through.
While the vegetables cook, crumble the tofu with your hands, so that there are still some visible pieces, but it's broken up quite thoroughly. If you're using frozen spinach, add it to the tofu now.
When the zucchini is ready, add the tofu and spinach to the skillet, along with the tahini, nutritional yeast, turmeric, and a few tablespoons of water (3 or so). If you're using fresh spinach, add it now. Mix everything well, and heat it for a few minutes, till it's warmed through and the spinach is fully cooked. Season the mixture to taste with salt and pepper. Serve.
1 tablespoon olive oil
1 cup chopped onion
1 cup zucchini, quartered and sliced into ¼ inch thick pieces
1 14-16 oz. block of extra firm tofu, pressed for as long as you have time for (a few hours is ideal, but 15 minutes is fine. For instructions on pressing tofu, check out this post)
1 10 oz. box frozen, chopped spinach, thawed and pressed firmly through a colander to remove excess liquid (or 3 cups fresh, finely chopped spinach)
2 tablespoons tahini
3-4 tablespoons nutritional yeast (to taste)
½ teaspoon turmeric (more if you prefer)
Sea salt and black pepper to taste
Instructions
Heat the olive oil in a large skillet or sauté pan over medium high heat. Add the onion and zucchini. Cook, stirring often, for 5 minutes, or until the onion is clear and the zucchini is soft and cooked through.
While the vegetables cook, crumble the tofu with your hands, so that there are still some visible pieces, but it's broken up quite thoroughly. If you're using frozen spinach, add it to the tofu now.
When the zucchini is ready, add the tofu and spinach to the skillet, along with the tahini, nutritional yeast, turmeric, and a few tablespoons of water (3 or so). If you're using fresh spinach, add it now. Mix everything well, and heat it for a few minutes, till it's warmed through and the spinach is fully cooked. Season the mixture to taste with salt and pepper. Serve.
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