Very Green Tofu Scramble
November 5, 2013

Very Green Tofu Scramble | The Full Helping

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.

Very Green Tofu Scramble | The Full Helping

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.

Very Green Tofu Scramble | The Full Helping

Very Green Tofu Scramble

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yields: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup zucchini quartered and sliced into 1/4 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
  • 1/2 teaspoon turmeric more if you prefer
  • Sea salt and black pepper to taste

Instructions

  • 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.

Very Green Tofu Scramble | The Full Helping

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!

xo

Images courtesy of Lighter.

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    29 Comments
  1. I’m going to add oil-packed sun-dried tomatoes to this and use it as a a filling for a Kale breakfast Wrap. I’m loving your recipes!

  2. The tofu scramble looks super delicious =) I love the addition of all things green.
    Congrats on your decision to return to nutrition counseling – I think this will be great for you and you’ll really enjoy it again!

  3. I made this yesterday to share with my mom for lunch before heading back to Colorado. I used almond butter instead of tahini [what was on hand] and added garlic, onion powder, and oregano. We loved it! 🙂

  4. My tofu scrambles always end up too watery so I don’t make them as often as I’d like. I think maybe I need to press it more and use the firmest kind I can find. I’m glad you’re relaunching your counseling!

  5. Congratulations on getting back into counseling! For me, having a supportive nutritional counselor helped immensely in my eating disorder recovery. Your expertise and compassion will certainly be appreciated by future clients.

  6. Yum! I love how versatile tofu scrambles are!! Just think — when we all used to eat eggs, we’d never have put veggies and crazy spices in them. But with tofu, it just works!!

    Congrats on getting back into nutritional counseling!

  7. Gena is indeed fantastic, and I highly recommend her services. We should all aspire to be so well-balanced in mind and soul. 🙂

  8. Exciting news Gena! You are the one person I would recommend if anyone ever asked me for a good nutrition counselor–you have exactly what it takes–empathy, sound judgement, knowledge & experience. You will help so many people, I just know it. ox

  9. Congrats! I know what a passion that is for you and am envious of your future clients and the expertise they will be receiving. 🙂

  10. Great news Gena! I bet with all your knowledge, experience and understanding you’re a huge help to so many.
    I’ve only recently discovered tofu scramble but love it, especially over sprouted grain toast 🙂

  11. I do indeed so often neglect good ‘ole tofu scramble in favor of those sexy new recipes…going to change that pattern stat.

    On a more important topic, I am so happy that you decided to resume your private nutritional counseling practice for the time being – clearly it provides so much personal satisfaction for you, esp. given your turbulant personal journey. But Gena my dear: you don’t need to convince us, your friends, w/ testimony from your client roster as to benefits they have experienced working with you as we witness first-hand, day after day, your balanced coaching skills, depth of nutritional knowledge and kindness and genorosity of spirit. So, while you take great pains to avoid overstating your educational credentials, your fierce dedication to represent facts correctly – through extensive research and unsurpassed resourcefulness – makes you among the most trustworthy of all health care professionals when it comes to offering nutritionally unbiased, sound advice. Go, Gena! xo

  12. I don’t know how this is possible…but I’ve never made a tofu scramble before. It’s such a vegan staple. I’m kind of ashamed. I’m really excited about the relaunch of your counseling services, though! If I ever decide I want a counselor, I can’t think of anyone I rather turn to.

  13. I think you will succeed at whatever you choose to pursue Gena. That said, sons & daughters of former workmates, were able to find spots in medical schools in Australia, when there were no spots available at home.

  14. Excited and happy for you! You’re always so helpful and kind and creative…I think your clients are lucky to be in your care. 🙂
    Thanks for the recipe…I want it stuffed in a yellow pepper cuz I need some bright cheeriness in this cold rainy weather! 🙂

  15. As a former client of yours, I can attest to your great knowledge and support. So glad to read you’ll be offerings services again! Congratulations!

  16. Yes! So excited to see you are back coaching! I can only imagine how helpful, practical and amazing your guidance must be. So excited for you! <3

  17. This is my favorite kind of post- the dug-in-the-back of the fridge/freezer type of creation! Thanks! I need to get some turmeric.

  18. Aaaaah this is not quite the announcement I was expecting (and now that I’ve written that, I’ve made it sound like you’re going to show up with triplets in the next post or something), but it is equally as exciting and I am so proud of you. Hurrah for the world getting more of Gena’s brilliance in all these many myriad ways! Keep changing the world, my darling. Every day you do, and you do.

    (Just make sure there’s always a little bit of Gena’s brilliance just for me. I miss her/you so.)

  19. Gena, it’s wonderful to see you are now in a place where you can offer counselling again! Whilst I am so so certain that you will make a fantabulous doctor, your nutritional support can help so so many people that I was sad to see you have to set it aside.

    xx

  20. This is wonderful news and I am so excited for you with your decision to dive back into counseling. I also wish you luck with your application process, and honestly can not think of a more deserving candidate for medical school. I know how arduous and stressful this process can be, but I know you will achieve this goal. Your passion and caring nature to help others is truly inspiring.

  21. Wonderful development and news, Gena! You will offer much-needed support and sound counselling for so many individuals. Just beautiful.

    The scramble looks terrific, btw! I love zukes, eat them everyday. We broil them with a little Herbamere usually, and our 4 year old just LOVES them this way. They are such a ‘friendly’ veg!

    Best of luck to you with this new path…
    hugs,
    Dreena

    • You’re very kind, Dreena! Thank you so much.

      I’m so zucchini-obsessed — it’s one of the veggies I avowedly eat out of season, year round!