People reluctant to eat tofu can often be won over with a simple tofu scramble. Why not give it a try for a Meatless Monday meal?
Tofu is more or less a blank slate, taking on the flavors of the spices used to season a dish. For this scramble I used curry powder, turmeric, red pepper flake and ground cumin for both flavor and to give a yellow hue to the tofu.
This is an opportunity to use up little bits of vegetables taking up space in the fridge. I used red pepper, tomatoes, onions and zucchini. Use whatever you have on hand. The recipe calls for about a cup of veggies, but it’s not that important if you want to add more, or if the veggie drawer yields less than a cup.
Ordinarily, I press my tofu before slicing it, but I want curds so I just crumbled it. The texture is surprisingly like fluffy scrambled eggs when cooked. A block of tofu weighs about 12 ounces and serves four people (it used to be a pound, but like everything else the package size is getting smaller), divide the block in half for two. Store the leftover tofu in water and use within a week. (Give my Korean BBQ “wings” a try…they’re great!)
- ½ block of tofu, crumbled
- about a cup chopped vegetables like onions, tomatoes, bell peppers, zucchini, etc
- ½ tsp curry powder, more or less
- ½ tsp ground cumin, more or less
- ¼ tsp turmeric, more or less
- pinch red pepper flake
- salt and pepper to taste
- Saute the vegetables in a small amount of oil (or try steam saute for an oil less dish).
- When softened, add the seasonings, then stir in the tofu.
- Combine well to distribute the seasoning.
- The scramble is ready when the tofu is heated through.
Not a curry fan? No problem. You can season the same vegetables with a little thyme and oregano and throw in a handful of fresh basil for a tofu scramble with Mediterranean flair.