When it comes to choosing tofu for this scramble, you have a couple options. We love extra firm silken tofu, but regular firm or extra firm tofu will work. Check in the notes section below the recipe for our tips. We keep the seasonings simple for this recipe, but if you want to turn this into a Southwestern-style scramble, add 1/2 teaspoon of chili powder and a 1/4 teaspoon of ground cumin to the spice mixture. You can also add some heat with hot sauce or crushed red pepper flakes.
Makes 4 (1/2 cup) servings
You Will Need
2 teaspoons olive oil
1/4 medium onion, thinly sliced
12 ounces tofu, see notes below
1 cup baby spinach or chopped kale leaves
1/4 teaspoon sea salt
1/2 teaspoon ground turmeric
1/4 teaspoon garlic powder
1/4 teaspoon mushroom powder, optional
3 ounces tomatoes, chopped (about 1/2 cup)
Fresh ground black pepper to taste
Handful chopped fresh herbs like chives, basil, parsley or cilantro
English muffins, toast or tortillas
Heat olive oil in a non-stick skillet over medium heat. Add the onions and cook, stirring occasionally until they smell sweet and soften, about 3 minutes. Tumble in the tofu then use the back of a spoon to break it apart in the pan, making it look like scrambled eggs.
Add salt, turmeric, garlic powder, and the mushroom powder to a small bowl then add a splash of water. Stir to make a slurry then stir into the tofu. Cook until any excess water released from the tofu evaporates, about 2 minutes.
Slide the pan off of the heat then stir in spinach and the chopped tomatoes until the spinach is mostly wilted. Taste then season with more salt if needed as well as a few grinds of fresh black pepper. Scatter chopped fresh herbs on top then serve as-is or spoon on to an English muffin, toast or tortillas. Adding a few slices of avocado is a nice touch, too.
Adam and Joanne's Tips
What kind of tofu is best for a scramble? We use two varieties in our kitchen: extra firm silken tofu and regular firm or extra firm tofu. We have shared a photo showing these two options in the article above. Silken tofu holds up, but stays soft and has a texture similar to soft scrambled eggs. You do not need to drain silken tofu. For a firmer, drier texture use regular firm or extra firm tofu that has been drained of it’s excess liquid and broken into crumbles. To do this, place the block onto paper towels (or a clean dish cloth), layer more towels on top then weigh it down by placing something heavy on top (like a plate). Leave the tofu to drain for 5 to 10 minutes then break it into crumbles for the recipe.
Make-ahead tips: Store leftover scramble in the refrigerator up to 3 days. Simply rewarm before enjoying a second helping.
Turmeric: We love the color and added flavor turmeric provides the tofu, but if you aren’t a fan, leave it out.
Mushroom powder: This is a popular secret ingredient in our kitchen. You can buy pre-ground mushroom powder online or make it yourself by blending up a few dried mushrooms. We especially love dried porcini or shiitake mushrooms.
Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values. Information is for the scramble only and does not include avocado or an English muffin.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
NUTRITION PER SERVING: Serving Size 1/2 cup / Calories 82 / Protein 6 g / Carbohydrate 4 g / Dietary Fiber 1 g / Total Sugars 2 g / Total Fat 5 g / Saturated Fat 1 g / Cholesterol 0 mg
AUTHOR:Adam and Joanne Gallagher
The full recipe post can be found on Inspired Taste here: http://www.inspiredtaste.net/35292/vegetable-tofu-scramble-recipe/