Tofu Scramble

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