+SF +GF +QP
The fate of a great tofu scramble rests in its spice blend. Tofu on its own doesn’t bring much flavor to a meal; rather it beautifully absorbs all the favors that are mixed with it. Try not to be put off by the list of spices and veggies used here. Most are kitchen staples and can be substituted for what you have on hand. A few spices, greens and a generous pinch of sea salt will turn out a delightful tofu scramble every time. —MR
SERVES 2 TO 3
2 tbsp (30 ml) olive oil
1 clove garlic, thinly chopped
½ small yellow onion, roughly chopped
Sea salt
1½ cups (240 g) cherry tomatoes
3–4 big handfuls spinach or kale
½ cup (73 g) frozen peas, defrosted
3–4 tsp (5–7 g) nutritional yeast
1 tsp ground turmeric
1 (12-oz [340-g]) block organic, extra-firm tofu
Red pepper flakes
Squeeze of lemon juice
2–3 pieces of toast (optional)
½ avocado, sliced
Small handful chives, minced
In a medium sauté pan, warm the olive oil, garlic, onion and a pinch of sea salt over medium heat for 5 minutes. Toss in the cherry tomatoes and cook until the skins of the tomatoes blister, about 7 minutes. Add the spinach, peas, nutritional yeast and turmeric, and cook until the spinach wilts down.
Now, using your fingers, crumble the tofu into the sauté pan and add the red pepper flakes, lemon juice and another pinch of salt. Mix until the tofu is well combined and fully coated, turning lightly yellow in color (from the turmeric). Taste the scramble and see if you’d like to add more salt, lemon juice or red pepper flakes.
Serve the scramble over toast, if desired, with slices of avocado and minced chives.
*SEE PHOTO INSERT