What I love about Tofu Scramble is it’s versatility. This is by no means the be all and end all recipe for this dish. Experiment with the base, and come up with different vegetables and spices to put in it. I like jalapenos and chili powder, so it goes into the one I make here at home, but you can add any thing, really, that you want to, it all depends on your palate.
The important things are the turmeric for coloring and some kind of aromatic vegetable base. That’s what gives the tofu its flavor.
Tofu Scramble
2015-01-10 01:14:51
Ingredients
- 1 lb soft tofu, drained
- 2 tbsp Sunflower oil
- 1 bunch spinach, cleaned and chopped (chiffonade)
- 1 green pepper, diced
- 1 red pepper, diced
- ½ red onion, diced
- 3 cloves garlic, minced
- 1 tbsp red chili powder
- 2 tbsp turmeric
- ¼ tsp cayenne
- 1/2 tsp coriander, toasted and ground
- ½ tsp cumin, toasted and ground
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Drain tofu into a colander, let drain for 15-20 minutes.
- Prepare the vegetables for sauté.
- Heat up a skillet, add oil when skillet is hot.
- When the oil just starts to smoke, add the vegetables (except for spinach). Sauté until tender.
- Add Tofu and spices, sauté.
- Deglaze with lime juice.
- Turn down heat and let cook for 8-10 minutes. Check periodically and stir.
- Flip Tofu scramble and add spinach. Sauté until tofu takes on scrambled egg consistency, and starts to brown.
Notes
- Serve with breakfast potatoes and tempeh bacon.
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