Glad you’re all enjoying the staycation recap! Even Mom deigned to read the post and tell me she enjoyed it. (I’m just kidding, Mom. I know you read my blog. Sometimes.)
Hard to believe that two days “off” (quotation marks indicate silly amounts of work completed whilst staycationing) have already flown by. Work aside, they were sleepy days, punctuated by very little but food and books and movies. Which is sort of how Mom and I like things. We’ve enjoyed a number of simple meals together, including the classic tofu scramble that I’m sharing today.
Tofu scramble is a mainstay in my kitchen, but I’ve never shared it with my mom before. On Friday morning, for brunch, I decided to whip up a batch. My go-to recipe has been inspired by Isa Chandra’s quintessential recipe. My seasonings are a little simpler, but sometimes I do add cumin, thyme, oregano, or grated vegan cheese for extra flavor and variety. No matter what, I agree with Isa that some big chunks of tofu are essential in the scramble.
I like to press my tofu before making scramble if I can, since it ensures that the texture won’t be liquidy or overly soft, and the scramble will have a nice chew. You can do this by simply pressing your block of tofu in between two heavy books, or you can use the Tofu Xpress, which is an awesome investment if you cook with tofu often. Leave the tofu/book setup or the Xpress in the fridge for a few yours, or even 30 minutes, and you’ll be ready to go.
|Classic Tofu Scramble Recipe|| |
- 2 teaspoons olive oil (or 1 tablespoon water)
- 1 bell pepper, diced
- 1 15-ounce block extra firm tofu, pressed if you have the time
- 1 tablespoon tamari
- ½ teaspoon turmeric
- 1 teaspoon dijon mustard
- ¼ teaspoon smoked paprika
- 2-3 tablespoons nutritional yeast (to taste)
- 2-3 big handfuls baby spinach
- Optional additions/toppings: Chopped green onion tops, shredded vegan cheese, extra nutritional yeast, hot sauce or sriracha, lemon pepper tempeh cubes
- Heat the olive oil or water in a large skillet (preferably nonstick). Add the bell pepper and cook for 5-8 minutes, stirring frequently, or until the pepper is tender. Crumble the tofu into the skillet; you can make it either very crumble or leave some sizable chunks.
- Cook the tofu for about 2 minutes, until it is warmed through and there's very little liquid in the pan. Whisk together the tamari, turmeric, mustard, and paprika; add this spice mix to the scramble and mix well. Add the nutritional yeast and mix again. Finally, add the baby spinach. Cook for another 2-3 minutes, or until the spinach is wilted and tender and mixed into the scramble. Plate with any additional toppings you like and serve.
I usually serve the scramble with toast, but it’s also great folded into tortillas or with cooked brown rice and steamed greens.
There’s always a moment of nervous anticipation when you serve another person a recipe that you love and make all the time for yourself; you wonder if they’ll approve, or enjoy it as much as you do. I was happy that my mom—who’s quite devoted to egg whites most of the time—seemed to genuinely enjoy this dish. Mission accomplished; now I need to work on tempeh!
Hope you enjoy this simple, 20-minute meal. Have any of you got tofu scramble recipes you’re dying to tell me about?