February 26, 2009

tofu scramble

There is a lot you can add to tofu scramble to make it delicious no matter what season it is. Since it is winter, we added frozen corn, frozen edamame, and frozen spinach (all from the farmers market). This time we experimented with adding reconstituted dried bell peppers (red and green)--which adds more color to the scramble. You could also add reconstituted sun-dried tomatoes or mushrooms. Turmeric, nutritional yeast, and soy sauce finish off the seasonings of this hearty breakfast. I don't know if people started putting turmeric in tofu scramble just for the color, but now I can't imagine tofu scramble without the distinctive turmeric flavor. And I like nutritional yeast so I try to find a way to put in everything.

Serving Size: 4

1/2 large onion, diced
1 lb extra-firm tofu, drained and crumbled
2 large cloves garlic, minced
2 t. turmeric
1 c. frozen corn
3/4 c. frozen spinach, minced
1/2 c. frozen, boiled, shelled edamame
1/4 c. dried bell peppers bits, reconstituted in 1/4 c. red wine
1 t. basil
1 t. thyme
1/2 c. nutritional yeast
1/8 c. soy sauce
salt and black pepper to taste

In a frying pan, saute the onions with 1 T. oil and a pinch of salt until translucent. In the mean time, crumble the tofu into small pieces. I like to squeeze the tofu brick between my fingers over a colander. I then push the tofu down in the colander with my fists, squeezing out as much water as I can.

Add the crumbled tofu, turmeric and half of the minced garlic to the frying pan. Mix once then allow the tofu to brown on one side. Once browned, continue to saute stirring more often. Add frozen corn, frozen spinach, frozen edamame, reconstituted peppers, basil and thyme. When the frozen ingredients have thawed add soy sauce, nutritional yeast and the remaining minced garlic. Add salt and black pepper to taste.

Serve with hot sauce if you like and buttered toast.

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