Saturday, January 24, 2009

Saturday Morning Tofu Scramble


I would never have thought to post this recipe because it is one of those vegan standbys that everyone knows how to make. Uh... right? I don't even remember how I learned to make scrambled tofu, but I'm guessing that my university roommates taught me. Which would mean I've been making this for over a decade. 

However, it has come to my attention that not everyone makes this the same way. The Man of Science, for example, makes his with tahini, which I have never added to mine. And just last week my 50 year old francophone admin assistant, who used to tell me I was too skinny and I needed a good steak, told me that she visited her neighbour's giant chicken farm and it was so gross and upsetting she hasn't been able to eat an egg since. She wanted to know what I ate instead of eggs in the morning. 

Recruited! Excellent. 

spinach and spices

Saturday Morning Tofu Scramble (for two)

1 small onion, chopped up small
2 cloves of garlic, chopped
1/2 block of firm tofu, crumbled
1 tbsp olive oil
1 tsp turmeric
1/2 tsp paprika
salt and pepper to taste
1/2 tbsp (or so. I usually dump in a cap full) tamari sauce
1 roasted red pepper, chopped
1/2 cup spinach, torn up into bite sized pieces

In your trusty cast iron pan (or a regular frying pan or whatever) heat the olive oil over medium high heat. 

Add onion and garlic and saute until onions are tender.

Add tofu and spices and turn heat down to medium. Stir until tofu is evenly yellow from turmeric. Add the tamari and stir some more.

Add spinach, red pepper.

Reduce heat to low and cover to steam spinach. Add a bit of water if stuff starts sticking. 

After two of three minutes, the spinach should be floppy wilty, and then the whole thing is ready to eat! 

Some notes:

-This is good on toast or with a side of roasted potatoes like in my expertly composed photo above. 

-Not related to this recipe, but why has Top Chef never had a "cook vegan" challenge? Is it because Diet Doctor Pepper probably wouldn't sponsor it? I think it would be a great task, what with Tom Colicciho being all on about "respecting your food" this season. And it would be a challenge for most of the "cheftestants", given that the only time I've seen them cook tofu was last season when Richard marinated it in beef fat. A move which, incidentally, made the Man of Science hate him. 

-The spinach and red pepper are a nice combination of veggies to add to this dish, but the great thing about it is that you can throw in whatever you happen to have on hand. Tomatoes are nice, and so are olives, asparagus, and fresh peppers or herbs. Just keep the quantities reasonable. Once I made this at my friend Fiona's place and put in way too many vegetables. the tofu was overshadowed and it tasted way too "vegetabley". I never knew such a thing was possible. 



Anonymous said...

Yes, this is a necessary staple for any vegetarian!

BTW - I am making your tofu quiche as I type - followed you here from your other blog. That is such a classic recipe. I don't enjoy it without the pesto or the phyllo as much.


T said...

Great blog!

For me, turmeric, garlic powder, and braggs are key. I think I learned tofu scramble from "How it all Vegan" but now its just a go-to to use up leftovers. Still- so scrumptious!

And I agree about Top Chef! I would love to see some of these fancy meat hackers try to make something interesting without like, creme fraiche or petit filets.

Aggie said...

I love you blog and your blog's name!!