Recipe from Food52 Vegan
Husband-Tested in Alice’s Kitchen
Serves 4
Even
though this Tofu Scramble looks a lot like scrambled eggs, it doesn’t really
taste like scrambled eggs, but it’s delicious on its very own. You can customize this scramble just as you
might with scrambled eggs by varying the choice of veggies. Eat as is or make a
fabulous meatless breakfast burrito by adding some black beans and salsa.
1 Tablespoon olive oil
1 cup diced onion
1 clove garlic, minced
2 cups diced vegetables (I used zucchini and red pepper.)
2 Tablespoons tahini (This is sesame seed paste.)
1 Tablespoon tamari (This is a vegan soy sauce.)
1 Tablespoon Dijon mustard
½ teaspoon ground turmeric
14-16 oz. extra-firm or firm tofu, pressed* and
crumbled
¼ cup nutritional yeast (This is harvested from inactive yeast
that has grown on molasses. It’s nutrient
dense and is often described as cheesy in flavor.)
3 cups baby spinach or other greens such as
kale
¼ cup minced fresh parsley
Freshly ground pepper
Heat the oil in a large skillet over medium
heat. Add the onion and sauté until
tender, about 5 minutes. Add the garlic
and sauté for 2 minutes. Add the 2 cups
vegetables and sauté until tender.
In a small bowl, whisk together the tahini,
tamari, mustard, and turmeric. Add to
the skillet and stir to combine. Stir in
the tofu. Cook, stirring frequently,
until the tofu is heated through, about 4 minutes.
Sprinkle the nutritional yeast over the top and
stir it in.
Add the spinach and cook, stirring, just until
bright green and wilted.
Serve topped with the parsley and a few grind
of pepper.
How
to Press Tofu:
Tofu is flavorless as is, but will absorb
flavors from whatever is added to it or whatever it is marinated in. Tofu will absorb flavors if it is dry just as
a dry sponge will absorb more water than a damp one. Tofu is often packed in water. So, open the package over a sink and drain
off the water. Place a clean towel on
the counter. Put the block of tofu on
the towel and slice into thick slabs.
Spread the tofu slabs out on one end of the towel. Cover with the other end of the towel. Place a cookie sheet or baking sheet on top
of the towel wrapped tofu. Place
something heavy on top. This will weigh down the tofu and press out any
water. Twenty to thirty minutes should
do the trick. You can do this a day in advance and put the pressed tofu in the
fridge until you are ready to use. Once
it is pressed, you can cut it into cubes or whatever shape you wish.
Nutritional
Info: (1 of 4 servings) (I used Calorie King app to figure out the calories and fiber content.)
263 calories and 7.8 grams fiber
1 comment:
I made this tonight in the presence of my husband so he saw the tofu and I said it was tofu scramble. While eating, he said, "How many eggs did you use in this?"
I doubled the recipe which was almost too full for the pan. I ended up needed about 1/2 C of water to keep it from being too dry and to cook the kale. Also, added a little more tamari.
I used green peppers, jalapenos and small diced sweet potatoes for the veggies. It was GREAT!
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