tofu scramble

There are so many ways you can make tofu scramble, along with chili, it’s the ultimate clean out the refrigerator dish. So, I mark this down as a kinda of no recipe-recipe because there are tons of ways you can make, adjust and switch up. For lack of a better word, this recipe is more of a suggestion than hard and fast template you have to follow. In simplest terms, just use what you have, season well and enjoy.

Ingredients:

  • 1 block (480 grams) tofu(I prefer medium firm)

  • 1 1/4 C. (100 grams) mushrooms, sliced

  • 1/2 C. (70 grams) red pepper, diced

  • 1/2 C. (70 grams) onion, diced

  • 1 C. (35grams) spinach or kale leaves

  • 1 tsp. garlic powder

  • 1/4 tsp. turmeric powder

  • 1/2- 1tsp. kosher salt (I use Diamond which is less salty)

  • 1/2 tsp. kala namak (black salt)

  • 1 T. vegan butter

  • 2-3 T. plant milk (I like oat)

  • 2-3 tsp. olive oil (extra virgin)

  • freshly cracked pepper (to taste)

You will need:

  • Cutting board

  • Large skillet (I prefer a well-seasoned iron, but non-stick is good too for less oil)

  • Sharp knife

  • Large spoon

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mise en place

If you haven’t heard, mise en place is a french saying that basically means everything in it’s place. That means having your ingredients chopped, measured and ready to go before you start cooking. Look, I like to live footloose and fancy free as much as the next gal, but trust me, being prepared in the kitchen is always a good idea.

Directions:

  1. Heat a large skillet on medium-high heat.

  2. When the pan is hot, add oil and let heat for 1-2 minutes.

  3. Place sliced mushrooms evenly in pan, let cook until browned on one side- resist the urge to mess with them, just leave them be so they can get gorgeous and caramelized- bout 2 minutes.

  4. Reduce heat to medium and add onions and peppers. Mix in kosher salt (ease into it, remember you can always add more, but you can’t take out), turmeric and a few cracks of pepper. I like to add the turmeric at this point to flavor the oil and amplify it’s benefits.

  5. Let mixture cook until the onions start to become translucent, not brown- this takes another 1 to 2 minutes.

  6. Over the pan, crumble large pieces of tofu. Use your spoon to break up more, leaving some larger chunks if desired (I do).

  7. Add in garlic powder and make sure the mixture is well combined.

  8. Next, the butter goes in with the milk- cook until the milk has absorbed into the tofu, about 2 minutes- make sure to pick up any browned bits that may have accumulated at the bottom of the pan (that’s flavor).

  9. Turn off heat and add spinach and kala namak (add the salt 1/4 tsp at a time)

  10. Check for final seasoning and adjust as needed.

  11. Serve hot.

As always, I hope you try this recipe- if you do, let me know what you think in the comments!

Thanks for taking the time-

Debbie