Sunday, September 13, 2015

Tofu Scramble

There are two great things about weekends. Sleeping in, even though for us that means a wake up call by one of the furs between 7:30-8, and brunch. I sip my morning coffee while watching the news and start making us a nice big breakfast around 10 or so. 

I can usually get away with a lighter lunch which means I'm good to use up some extra WW points!

I fell in love with Oh She Glows tofu scramble. I made it a few times, then started making a few changes, tweaking it a little more to our liking. Now I can throw it together on memory.

I don't go oil free for all recipes, but work to eliminate it in those ones that I find it doesn't make a difference. This is one of them. Feel free to use oil, if you desire.

Here is my slightly adapted version of Angela's Sunrise Scramble:

Tofu Scramble

by Natasha Hurst
Prep Time: 15 min
Cook Time: 20 min
Ingredients (Serves 2-3)
  • 350g package of Organic firm or extra firm tofu,
  • 1/4 or so of vegetable broth
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (I have tried all colors and they are all good)
  • 1/4 of a medium sized red onion, diced
  • 1 small red or green jalapeno, diced very fine (or red pepper flakes)
  • 1/2 cup grape tomatoes, sliced in half
  • 6 large white or Cremini mushrooms, diced
  • 1 cup kale or spinach, torn into bite size pieces
  • 1.5 Tbsp Nutritional yeast
  • 1/4 Tsp smoked paprika
  • 1/4 Tsp turmeric
  • 1/8 Tsp black salt (Kala Namak), optional
  • Salt & pepper, to taste
Remove tofu from the package, draining the liquid. I don't worry about pressing the tofu for this recipe. Cut into chunks and throw into a food processor
Pulse until medium chunky, or in a Medium bowl use a fork or a potato masher to crumble into chunks.
If there are a few bigger chunks you can break them down further with the spatula, once in the frying pan.
I have also made this recipe using Mori-Nu extra firm Silken Tofu. It is much more moist, so you need very little broth, but it works just as well.
Heat a large frying pan on med-high. Pour in enough veggie broth, that there is a thin lining in the pan. Once it starts to bubble it's ready.
First mix in the onions and bell pepper, letting cook for about 3 minutes. Then mix in the garlic and mushrooms. Cook these for approx.5 min.
As your veggies start to dry keep adding just enough veggie broth that they don't stick. Add in the jalapeno, kale, nutritional yeast, paprika, turmeric and black salt. Toss until well mixed, and continue cooking over medium heat.
Add your tofu crumbles and stir well to combine. Season with salt and pepper. Taste and add extra salt, pepper, & black salt to suit your tastes. You can also add in a sprinkle of red pepper flakes for some extra heat.
Gently fold in your tomatoes. Continue to cook for an additional 8 min. I add a splash more vegetable broth to make it a little moist before serving.
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