Breakfast/Brunch, Dairy-Free, Gluten-Free, One Pot Dish, Vegan, Vegetarian

Perfectly Spiced Tofu Scramble

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My New Year’s resolution might be to try new things because I find myself gravitating to recipes I’ve always thought about trying, but never do. Cue a tofu scramble. My only complaint is that I found myself adding copious amounts — for me “copious” is a shake or two — of salt. I rarely salt anything and it seemed strange I was even reaching for the salt shaker in the first place. I got this idea from Minimalist Baker, who is quite a genius with plant based one bowl meals, ones that are 30 min or less or with 10 ingredients or less. With that aside, the tandoori masala spice from Whole Foods was full of subtle flavor; it’s an Indian spice blend of cumin, coriander, garlic, ginger and cardamom. It seems like it would be great to coat some breakfast potatoes. The coconut oil seemed to complement the spices quite well too, as well as the mild kick from the jalapeño. What a different flavor profile for the morning! While I still like my eggs scrambled, Tandoori Masala Tofu Scramble is a savory, protein-filled, one-bowl wonder.

Ingredients (serves 2-3).

  • 1 T coconut oil
  • 1/8 to 1/4 t garlic powder
  • 10-12 cherry tomatoes, washed and halved
  • 4-5 dinosaur kale leaves,
  • 8 oz. extra firm tofu, pressed dry
  • 2 heaping T tandoori masala
  • 2 generous handfuls of baby spinach *
  • 1 jalapeño, seeds removed and finely chopped
  • Salt to taste

*Note: I like my scramble (whether tofu or eggs) extra green. You can originally chop more kale leaves. I like toss in baby spinach near the end since there’s no extra chopping and spinach has a much “softer” texture than kale; you can really tailor how much you want/don’t want to add.

Directions.

  1. To Press Tofu: wrap tofu in a paper or clean dish towel and set something heavy on top, such as a cast iron skillet/fry pan with canned tomatoes, to begin “pressing dry.”
  2. Preheat large skillet or frying pan with coconut oil over medium heat. Once warm, add garlic, kale and tomatoes. Sauté about 5 min until tomatoes and kale begin to wilt.
  3. Meanwhile, in a bowl, add pressed tofu. Using two forks, “shred” tofu to crumble into  pieces. Stir in tandoori masala spice until tofu is well coated and spice is evenly distributed. Add tofu to frying pan and cook about 2-3 min.
  4. Stir in baby spinach (see note) and jalapeño. Continue sautéing until spinach is wilted and tofu begins to brown.
  5. Plate and enjoy!

Adapted from Minimalist Baker‘s “Masala Spiced Tofu Scramble.”

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