A few weeks ago, when Valerie and I had dinner at Open City, Val ordered the tofu scramble and pointed out that the restaurant’s addition of tahini to the scramble gives it a distinctly “feta” like flavor. Curious, I took a bite: I always did like feta, before I went vegan.
Valerie was right: the scramble (which is really a cubed tofu dish, mixed with seasonings, but it’s reminiscent of a scramble) has a distinctly lemony, tart, and umami-rich flavor that is reminiscent of feta (or another tart cheese). For the last few days, I’ve been mulling over how I might create my own version of the recipe, and this quick and delicious tofu tahini scramble is what I came up with!
The recipe marries two of my favorite plant proteins, chickpeas and tofu, and it makes for a very filling and nutritious component for any vegan breakfast. It’s great to serve to folks who are trying to eat more plant protein, and I’d say that it’s also a good start dish for tofu skeptics. The flavors are really approachable (that is, if you dig hummus and tahini), and it’s just the right amount of savory.
Feel free to modify with any vegetable add-ins of choice: I’ve now made the dish with spinach, onion, bell pepper, and zucchini. Consider this a template, just as much as a recipe.
- 1 tablespoon olive oil
- 1 14-ounce block extra firm tofu, pressed for at least 1 hour if possible and cut into small cubes
- 1 cup chickpeas
- 1 clove garlic, minced
- ⅔ cup cherry tomatoes
- 2 tablespoons tahini
- ¼ cup hummus of choice
- 1 tablespoon tamari
- 2 tablespoons lemon juice
- Heat the oil in a skillet or a large saucepan over medium high heat. Add the tofu. Cook for about 2 minutes per side, until each side is lightly browned (about 8 minutes total). Add the garlic and cook for 1 minute longer.
- Add the chickpeas, cherry tomatoes, tahini, hummus, tamari, and lemon to the pan. Sauté until the mixture is thoroughly warmed and soft. Serve.
What a fantastically satisfying and savory meal! I’d love to hear what you all think. Even my mom—tofu shy as she is—was impressed. If you make additions — veggies, nuts, seeds, extra legumes, whatever–I’d love to hear about them.
Finally, thanks for all the lovely commentary on yesterday’s post about restaurant dining after life with an ED. Such insight!