Tofu Scramble

Tofu scramble is a perfect Sunday breakfast entree! Tofu scramble is the perfect thing to make with odds and ends of veggies not used in salads or other recipes the day before. Not sure what to do with the 1/2 of the bell pepper you didn’t use when you made miso soup? Use it in tofu scramble. Have a few mushrooms left over from your stir fry, the night before? Tofu scramble them. The only thing I suggest is that you think about how you are placing your veggies into the pot. I begin with the veggies that take the longest (in the list below, it would be potatoes). If you want a hard saute on mushrooms, for instance, I suggest beginning there, so you can cook out the liquid without softening up the other veggies.

Please note that before attempting veganism, I made these with the now extinct Boca Burger italian sausage.  I remember, distinctly, that the italian sausage was not vegan.  I suggest that the Boca breakfast links would also be a nice addition to this basic recipe (below).  Again, warning to the vegans:  many of Boca’s products are not vegan, including, I believe, the breakfast links. Read all of the boxes very carefully. If using faux sausage, consider beginning your scramble by browning the sausage in the pan, so that the caramel and flavorings from the sausage mix into the rest of the scramble.

Below is a very basic recipe. Any of the ingredients are optional and (apart from, I guess, tofu… since this is tofu scramble), and the measurements are approximate and completely negotiable.  This one is for my friend Mike, who made my day, a couple of days ago, when he remembered my version of tofu scramble from many years ago.  Is there anything like someone fondly remembering the food you’ve made?

Image courtesy of Trader Joe's

Image courtesy of Trader Joe’s

Tofu Scramble

Prep Time: 20 mins
Cook Time: 20 mins
Servings: 4

Ingredients:

  • 2-3 T olive or grapeseed oil
  • 1 small yellow onion, sliced
  • 2-3 new potatoes (red or golden), halved and then sliced thick
  • 2.5 oz (about a 1/2 a bag) baby spinach
  • 1-2 cloves minced garlic
  • 2-3 t your favorite dried or chopped fresh herbs (sage, marjoram, and/or thyme are nice choices)
  • 2 t fresh parsley
  • 1 t cayenne pepper
  • 1-2 teaspoons turmeric
  • 1 block extra firm tofu, crumbled
  • salt, to taste

Directions:

  1. In a large everything pan or wok, add 1-2 T oil and heat on medium-high to medium.
  2. Add cayenne and black peppers, stirring into the oil and warming until fragrant (not even a minute).
  3. Add onion, and saute until translucent.
  4. Add garlic and continue to cook until onion gets some nice caramel edges.
  5. Add potatoes and continue to cook until potatoes become soft. Add just a little water and cover if the potatoes are not cooking. Turn up the heat to evaporate any water and crisp the potatoes a bit.
  6. Move potatoes and onions off to the side, and add a little oil if needed to the pan.
  7. Add turmeric to oil until fragrant (will smell very mineral-y).
  8. Add crumbled tofu and stir/saute until all of the tofu is covered by the turmeric (making it bright yellow).
  9. Add herbs and combine potatoes, gently (trying not to break up potato).
  10. Finally, add in spinach and gently stir.
  11. Cover and turn off the heat. Let sit for about 2-4 minutes, allowing the spinach to gently cook.
  12. Add salt to taste.
  13. Put on a plate, on a fork, and into your mouth.
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