Monday, April 29, 2013

Tofu Scramble

Adapted from the book the 30 Day Vegan Challenge (book).

Ingredients:
1 Tbsp olive oil
1 medium yellow onion or 3 scallions, finely choped
1 tsp minced garlic
1 bell pepper (red, yellow, orange, or green), finely diced
One 16-ounce package extra-firm tofu (previously frozen and thawed), drained and rinsed
1 cup loosely packed spinach leaves, rinsed and patted dry
2 cups cooked brown rice
1/2 tsp turmeric
1 tsp cumin
1/2 tsp paprika
2 Tbsp nutritional yeast
1/4 tsp salt, or to taste
Freshly ground pepper to taste

Directions:

  1. Heat the oil in the saute pan over medium heat. Add the onion, garlic, and bell pepper and saute for about 5 minutes, until the onion and peppers are tender and turning a little brown.
  2. Meanwhile, using your hands, crumble the tofu into a bowl to create the consistency of coarse bread crumbs. Add to the saute pan and stir to combine.
  3. Add the spinach, brown rice, turmeric, cumin, paprika, and nutritional yeast, and saute for about 5-8 minutes, stirring occasionally until the tofu is a bright yellow color (from the turmeric) and thoroughly heated.
  4. Add salt and pepper to taste.



Notes:

  • Yields 2-4 servies
  • Great use for leftover rice
  • You can add mushrooms (crimini)
  • Make Mexican by adding 1 cup of salsa after the tofu is cooked, and allowing it to heat through. Put into a breakfast burrito by wrapping the scramble in a tortilla and serving with tortilla chips, avocado.
  • For an Italian twist, add fresh herbs such as basil, oregano, rosemary, and/or parsley.
  • Adapted from the Happy Herbivore Meal Mentor, you can also do a Kale Scramble (shown above): 7.5 oz extra-firm tofu, 1/2 tbsp nutritional yeast, 0.5 tsp garlic powder, 0.5 tsp onion powder, 1/4 tsp ground cumin, pinch turmeric, handful of kale. Follow directions above starting at step 2, adding everything except kale. Add in kale at the end, and cook down. 

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