Thursday, March 3, 2011

Two Words: Tofu Scramble.

A mainstay of the vegan diet, and probably my favorite dish, the tofu scramble is an almost endlessly customizable meal. The only requirement? That tofu be included. The rest is really left up to personal taste, and what you have available in the fridge.

I usually include mushrooms, onion and kale as staples and this time I added in grape tomatoes, celery and red cabbage. Top with 1/2 an avocado if it's to your taste and pair with roasted potatoes or hash browns if you need it on the heartier side.

Remember, all measurements are approximations and to play! Use bell peppers with taco seasoning or eggplant and zucchini with Italian spice mix. The many variations keep this dish interesting again and again.


4-5 oz extra firm, high protein tofu ("Wildwoods" is my personal favorite)
7-10 medium sized crimini mushrooms, sliced
1/4 of a red onion, chopped
1/2-1c red cabbage, chopped
10-or-so grape tomatoes, sliced in half
1-2 stalks of celery, chopped
1/2 medium avocado (or a whole small one)
nutritional yeast (more on this later)
Bragg's Liquid Aminos (more on that later, too)
1/4-1/3c vegetable stock (I recommend Imagine Food's "No-Chicken Broth")
tumeric powder
curry powder
salt & pepper
spray olive or canola oil

Crumble the tofu into a medium skillet lightly sprayed with oil, over medium-high heat.

Sprinkle liberally with the tumeric and curry powder, I use approximately a teaspoon of each, and a pinch of salt.

Throw in the mushrooms and red onions, and give it a stir to coat everything with spices. Let sit so that the tofu browns a bit, stirring about once every 30 seconds for 2-3 minutes.

Add in the cabbage, celery and grape tomatoes, stirring regularly until the veggies are as cooked as you'd like them. I like mine to still have a lot of crunch so I only keep it on the heat for about 2 minutes at most.

Pile into a bowl, or plate, and set aside.

Spray the pan lightly with oil, and add the kale. Douse with vegetable stock and a small amount of Bragg's amino acids. Cover, and let steam for about a minute. I like to pick up and shake the skillet just to make sure nothing is sticking.

Uncover, add in the tofu and veggie mix and give it another stir.

Serve topped with avocado, nutritional yeast and a sprinkling of salt and pepper to taste and enjoy!



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