As I began this post I was trying to think of the last time I shared a tofu scramble recipe. I think, amazingly, that it was my tofu tahini scramble, which is without a doubt one of my all time favorite CR recipes. But how is it that two years have passed since I shared a scramble?
I think the answer is that tofu scramble is one of those dishes that’s so basic, so intuitive, that I rarely ever measure or document what I do when I make it any more. And sometimes these are the sorts of recipes that slide beneath a blogger’s radar, because we’re all jazzed up about new things we’ve tried. But I know that you guys love tried-and-true recipes as well as novel ones. So when I whipped up this new, very green tofu scramble a few days ago, I was immediately excited to share it.
The fundamentals of a tofu scramble, at least as I enjoy them, are as follows:
- extra firm tofu (pressed for even 10 minutes if possible)
- nutritional yeast
- veggies (whatever you have in your fridge or freezer)
- turmeric (for a lovely yellow shade and anti-inflammatory benefits)
After this, you can really play around and be creative. I’ve used curry in my tofu scramble. I’ve used sesame oil and a splash of mirin for an Asian twist, and I’ve used lemon and oregano for a more Mediterranean flavor. It’s really up to you. Treat your tofu scramble as you would a stir fry: a template that you can adapt with the seasons, your current inventory of produce and seasonings, and your mood.
This particular scramble came into being at the very end of my week’s worth of groceries. I didn’t have much fresh produce left, but I did have a zucchini. And I also remembered that I had a box of frozen, chopped spinach in my freezer. Chopped spinach is a great freezer staple: once you defrost it, it’s incredibly easy to mix it into stir fries, skillets, and grain dishes.
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 cup zucchini, quartered and sliced into ¼ inch thick pieces
- 1 14-16 oz. block of extra firm tofu, pressed for as long as you have time for (a few hours is ideal, but 15 minutes is fine. For instructions on pressing tofu, check out this post)
- 1 10 oz. box frozen, chopped spinach, thawed and pressed firmly through a colander to remove excess liquid (or 3 cups fresh, finely chopped spinach)
- 2 tablespoons tahini
- 3-4 tablespoons nutritional yeast (to taste)
- ½ teaspoon turmeric (more if you prefer)
- Sea salt and black pepper to taste
- Heat the olive oil in a large skillet or sauté pan over medium high heat. Add the onion and zucchini. Cook, stirring often, for 5 minutes, or until the onion is clear and the zucchini is soft and cooked through.
- While the vegetables cook, crumble the tofu with your hands, so that there are still some visible pieces, but it's broken up quite thoroughly. If you're using frozen spinach, add it to the tofu now.
- When the zucchini is ready, add the tofu and spinach to the skillet, along with the tahini, nutritional yeast, turmeric, and a few tablespoons of water (3 or so). If you're using fresh spinach, add it now. Mix everything well, and heat it for a few minutes, till it's warmed through and the spinach is fully cooked. Season the mixture to taste with salt and pepper. Serve.
Needless to say, you can add any other vegetables you might have, or swap the zucchini for mushrooms or peppers or whatever! You can also finish the scramble off however you’d like: with a squeeze of lemon, an extra sprinkle of nooch, some salsa, avocado slices–whatever suits you. I enjoyed the scramble just as it was, fresh off the stovetop.
This makes a great breakfast, which is of course the traditional way to serve tofu scramble, but the leftovers will be nice for lunch or dinner, too. Try stuffing it into a whole grain wrap or serving with some brown rice or quinoa to create a complete meal.
I think that’s it for this evening, folks. Have a great night!