That there is the best tofu scramble I have ever had. I ate it over the weekend at Blossom after hours of wedding dress shopping. Maybe it was shopper's delirium, but I swear it's the best thing I've eaten in a while.
For whatever reason, I'd never tried to make a tofu scramble at home. But Saturday's lunch had me inspired and I decided to give it a try in my own kitchen. It came together quite easily, and it's endlessly adaptable. You don't have to follow my ingredients to the letter. Instead, feel free to experiment and add your favorite vegetables.
Ingredients
serves two to three
2 tablespoons olive oil
1/2 Spanish onion, diced
2 cloves garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons ground turmeric
1 cup sliced button mushrooms
1 package firm tofu, crumbled to bite sized pieces
1 handful baby spinach
1 handful grape tomatoes, sliced in half
1 teaspoon salt
black pepper
Method
Heat olive oil over medium heat in a large skillet. Saute onions until just soft. Add garlic and spices and saute until fragrant, about 2 minutes. Add mushrooms and tofu and continue to saute while stirring constantly for about 8 minutes. Add spinach and allow to wilt. Then add tomatoes salt and black pepper to taste. Serve immediately with hash browns, fries, salad or whatever your tummy desires.