Archive for Spinach

Scrambled Tofu

One of my favorite meals...

November has finally come upon us, and that can only mean one thing: Vegan MoFo. Well, that and a bunch of great vegetables are in season (squash, broccoli!), the leaves still have some leaves, and it hasn’t started snowing yet here in Buffalo. I figured I would kick off the month with a recipe probably everyone knows & loves, just for safe-keeping. I have tofu scramble at least two times a week, weather it be slapping it onto a plate or wrapping it into burrito-form. Either way, it is delicious and good for you!

Tofu scramble is one of the best things ever. It’s simple, delicious, and easy to turn to at any given moment. It’s warm, filling, smells great, and is highly adaptable as to whatever veggies you want to cook in it, or with whatever other food you feel like serving it with. It is even awesome as a stand alone dish. That being said, this was one of the first dishes I made out of Vegan with a Vengeance, and I have made it multiple times since. The spices are right on, and it is a fabulous recipe.

And here is the recipe:

  • 1 tablespoon olive oil
  • 1 medium-sized yellow onion, chopped
  • 2-3 cloves of garlic, minced (I used 2)
  • 1 pound extra firm tofu, drained
  • 1/4 cup of nutritional yeast
  • juice of 1/2 lemon
  • sprinkling of Daiya cheddar cheese

Spices:

  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon ground paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt

The first thing you want to do is heat the oil in a skillet and saute the onions for 3 minutes. Then add the garlic, saute a little longer, then whatever veggies you choose to use, and then add the spice blend, cooking for about 15 seconds longer. It will smell great by this point. To deglaze the pan and get all the good stuff off the bottom, add 1/4 cup of water and scrape away.

Then you want to crumble the tofu into the skillet. The key here is to crumble it and not mush it. Bigger chunks have more of an egg-like consistency and feel to them, but also taste better. I have made tofu scramble a number of other times with mushy tofu and it doesn’t even compare. Then, let the tofu cook for 15 minutes, adding water if you need to get the tofu to stop sticking to the pan. Add the lemon juice and nutritional yeast. When you are about to be done cooking, sprinkle some Daiya over the tofu and mix.

I added in peppers (green and red) and sliced cherry tomatoes that I had from our farm share, along with a good handful or two of spinach. The cherry tomatoes were an amazing addition because they become just the right amount of soft while cooking, and add a hint of sweetness to the dish. Towards the end of cooking the tofu I sprinkled some Daiya shredded cheddar cheese over the pan and let it melt, incorporating it’s gooey, salty, cheesy greatness all over the entire thing. Because of it, I added slightly less nutritional yeast to the mixture while cooking. Also, another great plus of this dish is that it ended up being three meals for me.

I love scrambled tofu so much. The spice mixture is spot on. I was never really a fan of real scrambled eggs, but this stuff is amazing – and healthy!