Thursday, April 18, 2013

Scrumptious Scrambled Tofu

Scrumptious it is - scrambled tofu was created for a very quick breakfast treat. At 6 am on a Friday I was asked if I could make a speedy breakfast ready to go in less than half an hour!  Yes, at 6 am! Bleary-eyed and barely awake, I quickly started chopping some onions (can't go wrong with onions) as my mind was trying to figure out what I could make. While the onions were cooking, I scanned the fridge to spy a package of tofu along with a wrinkly red bell pepper past its prime, one scraggly little zucchini, and a lone tomato piece which promptly took their places on the cutting board.  A few minutes later, we had a repast ready to go, which not only filled the bill and belly but had requests for encores :-)!

Scrambled Tofu 

This is great as a filling for chapatis/tortillas to make a lovely tote-able roll-up - the leftovers  after breakfast was rolled up to eat later as tofu tacos/burritos.  Scrambled tofu may be prepared without the veggies or besan.  Besan (garbanzo flour), available in Indian markets, is a wonderful and tasty staple in the kitchen - it is great for binding, batters, curries, and much more.

4 - 6 Servings


1 Tbsp Oil
1/2 medium Onion, yellow, whilte, purple, or brown, finely chopped
1 Jalapeño or Serrano Chile, minced (or 1 pinch Red Pepper flakes)
1 pinch Sea Salt
1/4 tsp Turmeric
1 small Bell Pepper, red, yellow, orange, or green, finely diced
1 small Zucchini, finely chopped/grated
1 small Tomato, coarsely chopped
1 block (14 - 16 oz) Firm Tofu, coarsely mashed
Sea Salt and Freshly ground Black Pepper to taste
2 Tbsp Besan (Garbanzo flour), optional
2 to 3 Tbsp Fresh Cilantro, chopped
Toast or warm chapatis/tortillas to serve
1 recipe Salsa I or Salsa II or Avocado Salsa


Heat the oil in a skillet or suitable pan and add the onions and chiles with a pinch of salt and the turmeric.  Cook stirring over low to medium heat until onions are translucent.

Add the rest of the veggies and cook until softened, about 3 - 4 minutes.

Stir in the tofu with salt and pepper to taste;  sprinkle the basan on top, cover, and cook until hot about 5 - 7 minutes.

Mix well and cook for a couple of more minutes uncovered.

Remove from heat and sprinkle the cilantro on top.

Serve hot with/over toast or tortillas with a salsa or two of your choice.  Enjoy!!

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