Vegan Tofu Scramble - Looks Can Be Deceiving

I know what you’re saying, “Tofu? Why on earth would I eat tofu on purpose?” The thing about tofu is there’s really nothing wrong with it. One half cup of tofu contains about 10g of protein and other assorted vitamins and minerals. If you can get past the texture of tofu, the taste is really up to you since tofu is essentially tasteless until you season it. Here at RFP we’ve done countless things with tofu and have been pleased with just about every recipe we use with it. We’ve marinated tofu for grilling and stir fry, we’ve breaded and fried tofu for an appetizer and now we’ve added another recipe to our tofu arsenal. Basically, tofu scramble is supposed to take the place of scrambled eggs.

I’ve made tofu scramble a few times now and I’ve been trying to tweak the spices from a basic scramble recipe I found on the Post PunkKitchen blog. The beauty of tofu scramble is that it is very simple, quick, easy, and filling. If you have some leftovers sitting around, toss them in! Just get creative and the scramble could have endless possibilities.

For my most recent tofu scramble I used some leftover red peppers, green peppers, and mushrooms that didn’t quite make it on to the grill. Also, at the very end I threw in some chopped tomatoes.

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Here’s the original basic tofu scramble recipe:

Basic Scrambled Tofu
Serves 2

2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
Fresh black pepper to taste

Spice blend:
2 teaspoons ground cumin

1 teaspoon dried thyme
1/2 teaspoon ground turmeric
1 teaspoon salt
3 tablespoons water

First stir the spice blend together in a small cup. Add water and mix. Set aside.

Preheat a large, heavy bottomed pan over medium high heat. Saute the garlic in olive oil for about a minute.

Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. The tofu should get browned on at least one side.

Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. Cook for about 5 more minutes. Serve warm.

RFP’s Summer Herb Garden

Growing your own backyard herb garden is cheaper and more convenient than purchasing herbs at the grocery store. Not to mention the sense of pride you can get from using ingredients you planted with your own two hands! Having an assortment of fresh herbs only a skip away can bring new life to old recipes and add some bright colors to your summer dishes. Here at Real Food Peoria, we’ve planted six different herbs to add some pizzazz to our summer. Utilizing a basic planter and a Flambeau Upside-Down Patio Garden we’re growing cilantro(or coriander), thyme, basil, chives, mint, and parsley. We also have a cherry tomato plant in a Topsy-Turvy and Winterbor kale in yet another planter.

Have an herb garden of your own? Send photos to realfoodpeoria@yahoo.com.

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Winterbor Kale

German Thyme

Chives

Cherry Tomato Plant

Flambeau Upside-Down Patio Garden

Basil

Parsley