Tuesday, October 18, 2011

A tofu scramble -- what is my SECRET ingredient?

Per request, here is my tofu scramble recipe! In the past I've resisted posting it because, honestly, it's never the same recipe twice.

This is the BEST recipe for literally throwing in your leftovers. The one pictured here had the last bit of my friend Lisa's amazing bean chili and a few jalapenos from my CSA share.

Here are some favorite add-ins:

  • leftover cooked veggies
  • cooked leafy greens (try spinach for a Florentine flair!)
  • beans
  • salsa (goes especially well with black beans and chili powder for a Tex Mex delight)
  • diced cooked sweet potatoes
  • diced cooked winter squash
  • veggie bacon or sausage

I've been known to even add in leftover soup!

Now, I never claimed that this is supposed to mimic scrambled eggs. It doesn't. It started out that way, years ago, when the recipe was basically, well, tofu plus turmeric (for the yellow color) and some seasoning. But this recipe has morphed over the years, culminating into what would be more appropriately termed "Tofu Mish Mash" or "Kitchen Sink Tofu." It's healthier too, with all those delicious veggies for antioxidant and fiber power.

You will need:

  • 2 lbs firm tofu, pressed and drained
  • 1 tbsp trans-fat-free vegan tub margarine (I like Earth Balance) or veggie broth or water for sauteeing
  • 1 small or 1/2 large onion, diced (about 1 cup diced)
  • 2-3 small bell peppers (it's nice to use 3 different colors), diced (about 1.5 cups diced)
  • ***SECRET INGREDIENT!!!*** 1/2 package soy chorizo (available at Trader Joes)
  • 1/4 cup nutritional yeast
  • 1 cup Daiya cheese (I usually use Cheddar but if I'm doing a Tex Mex Scramble, I'll use the pepper jack. The Mozz is good if you're in an Italian mood.)
  • 1 tbsp turmeric
  • 2 tsp cumin
  • 2 tsp seasoned salt (MSG free)
  • 1 ripe tomato, chopped
1. Press the tofu by taking it out of the package, setting it on a large flat plate, and placing a heavy pot of water on top (balance carefully now!). The longer you do this, the firmer the result. I tend to do it for 5-10 minutes, or longer if I have a lot of "wet" add-ins.

2. Heat the margarine or broth or water over medium heat. Add the onions and peppers and saute until they start to get soft, about 5 minutes.

3. Add the tofu. Break it up with a spoon in one hand and fork in the other, as you mix it with the veggies. Try to leave a few bite-sized chunks so it's not all crumbs.

4. Add the chorizo and carefully incorporate. Warning, this step can be messy.

5. Sprinkle the yeast, cheese and spices evenly over the mixture and saute until it's one uniform color (you might need to add more turmeric) and the cheese is melted.

6. When it looks and tastes done, add the tomato and fold in and keep it on the heat for another minute or two.

Serve with whole wheat toast for a fabulous brunch. Also a GREAT filling for a wrap!

Again! Don't be shy! Other than leaving the burner on high and going to the movies, it's virtually impossible to mess up this recipe. Experiment!

No comments: