+GF
You know that feeling you get after drinking a green juice for the first time in a couple weeks? The feeling like “I’m a healthy glowing goddess who’s going to take over the world” only to have that feeling tumble down a rocky cliff once the hunger sets in? Well, this scramble has all the health benefits, all the glowing goddess-producing qualities, with no sharp hunger pains about 30 minutes later, and a plethora of decadent Mediterranean flavors. —LM + AM
SERVES 4
1 (12-oz [340-g]) package extra-firm tofu
1 tbsp (15 ml) extra-virgin olive oil
1 small red onion, finely diced
1 small red bell pepper, seeded and finely diced
1 tomato, seeded and finely diced
1 clove garlic, minced
½ cup (91 g) pitted and chopped Kalamata olives
2 cups (80 g) fresh baby spinach
½ cup (20 g) chopped fresh basil
2 tbsp (3 g) chopped fresh oregano
Salt and pepper, to taste
Drain the tofu and then press it by placing the tofu between dry sheets of paper towels and placing a heavy object, such as a pan filled with cans, on top of the tofu. Allow the tofu to sit like this for 15 minutes.
While your tofu is draining, take this opportunity to chop and mince the vegetables and herbs, if you have not done so already. Now, take your drained tofu and crumble it so that it has the appearance of pieces of cooked scrambled eggs.
In a large cast-iron skillet or sauté pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and bell pepper. Stir occasionally during the 3 to 5 minutes it takes for the onion to soften and become translucent.
Add the tofu, tomato, garlic and olives to the Onion–bell pepper mixture. Cook for 5 more minutes, stirring occasionally. Finish by adding the spinach and herbs, allowing them to wilt for about 2 to 3 minutes. Top the scramble with your desired level of salt and pepper.