SOUTHWEST TOFU SCRAMBLE

I have heard for years how delicious tofu scrambles are but had never had one until recently. This breakfast was delicious and I savored every bite. Add other vegetables if you like. There are lots of other recipes online if you want to try a different one. If you want your tofu to taste like eggs you can add some black salt (Indian black salt, also known as kala namak, also called Himalayan black salt) but this recipe does not call for black salt.

You can find this recipe at Minimalist Baker blog. I modified it just to remove the oil and use ingredients I had on hand.

Watch these videos by Dr. Greger to know why it is good to add both turmeric and black pepper to this dish:

• Turmeric or Curcumin: Plants vs. Pills

• Boosting the Bioavailability of Curcumin

Read this blog piece about 3 kinds of black salt so you know which to buy to make your tofu have an egg-like flavor: Everything You Need to Know About Black Salt and Why It’s a Must-Have in the Kitchen

SOUTHWEST TOFU SCRAMBLE

Ingredients

Scramble:

8 ounces extra-firm tofu

1/4 red onion, thinly sliced (I didn’t have any)

1/2 red pepper, thinly sliced (I used green bell pepper)

2 cups kale, loosely packed, chopped (I used spinach)

Sauce:

1/2 teaspoon sea salt, reduce amount for less salty sauce (I used 1/4 tsp)

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/4 teaspoon chili powder

Water (to thin)

Freshly ground black pepper, to taste

1/4 teaspoon turmeric, optional (I added)

For Serving (optional):

Salsa

Cilantro

Hot sauce

Breakfast potatoes

Toast

Fruit

Instructions

1. Drain the tofu and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.

2. While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.

3. Prep veggies and warm a large skillet over medium heat.

4. Once skillet hot add the onion and bell pepper. Add a splash of water when vegetables want to stick and stir constantly. Cook until softened – about 5 minutes.

5. Add kale and cover to steam for 2 minutes.

6. In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces. (I used my fingers and crumbled it directly into the pan)

7. Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.

8. Serve immediately. Alternatively, freeze for up to 1 month and reheat on the stovetop or in the microwave.