The snow foiled my plans of going to Burlington, VT for a day of shopping and eating with my best friend. So, to compensate, I spent the weekend in my jammies, watching Christmas movies, and cooking. I did a lot of cooking.
The snow started Saturday evening and lasted through Sunday afternoon. Saturday night, I made my first batch of minestrone. No photos, but when I tweak the recipe, maybe I will post it. As you can see, it was perfect weather to stay in the house and cook.
On Sunday, I decided to make a huge breakfast for myself and the husband unit. I have been craving pancakes for a while and I also promised that I would put up a recipe for tofu scramble. Since the gentleman who requested the recipe, Ben Aron, is also the inventor of the EZ Tofu Press and he has been kind enough to offer an EZ Tofu Press for giveaway on this blog, I figured it was about time to blog about tofu scramble. In case you missed my review of the EZ Tofu Press after I bought it, you can read it here. I will give you more details on the give away at the end of this post, but first let’s scramble some tofu.
I have been evolving this tofu scramble recipe forever and just when I think I have it the way I want it, I change something. So, you will see that this isn’t one of those measured and precise recipes. This is certainly a thrown together dish that is pretty fast to make, and it’s even easier with a handy tool like the EZ Tofu Press.
olive or coconut oil for frying
a small onion, chopped (I used a red onion, but I also like green onions in this)
1 15 oz package of extra firm tofu, pressed and drained
garlic (I used powder because my garlic cloves have seen better days)
Optional: salsa, spinach
(The last seven ingredients are to taste, but don’t go overboard with the turmeric. A little goes a long way in this dish.)
I am never with it enough to take photos as I go along, but I did this time!
Press your tofu. While it’s pressing chop your onion.
Saute your onion in the oil of your choice. If you are using fresh garlic, throw that in now as well. I also add my salt, pepper, and garlic powder at this stage too.
When the onions are nice and translucent, add your tofu. I crumble mine because it’s easier, but you could also cube the tofu if you prefer. Mix the tofu and onion together and let it cook down for a little bit on medium heat.
(Note: there is a little nutritional yeast on the tofu in this photo, because I was refilling my jar and there was a little bit left in the bag. I normally add it later in the cooking process.)
I mix the nutritional yeast, cayenne pepper, and turmeric in a small bowl and then I add it to the tofu and onion mixture. The turmeric gives the scramble a nice yellow color and it’s good for you too! The nutritional yeast gives the scramble a crispy coating and a nice nutty flavor. Yum! The spatula belonged to my Gram, complete with the burn marks on the handle. I think I have added a few myself.
Next, splash in some hot sauce. If the scramble is getting a little dry and sticking to the pan, add a splash of oil. Once you’ve mixed everything together, let it cook down on low heat for a few minutes.
This is what it looks like when it’s done, featuring my favorite antique cast iron skillet.
I like to serve the scramble on a bed of spinach, as seen here. It’s also great wrapped in a tortilla with tomatoes, cheese, and spinach, like a breakfast burrito!
On the plate is one vegan pancake with butter and sugar (that’s the way my Gram ate pancakes and I picked it up from her), baked home fries with onions and ketchup, vegetarian sausage patties (I used Gimme-Lean- ), and tofu scramble on a bed of baby spinach and topped with Sriracha, served with my favorite tea, Irish Breakfast.
On to the the giveaway!
I’ve been a vegetarian for nearly fifteen years and one thing I hear over and over again is, “How do you cook tofu? Mine always turns out wrong.” If you have said that phrase before, then you need to enter this giveaway. The EZ Tofu Press is a nice way to help those who might be new to preparing tofu. It’s good for those of you who have been preparing tofu for years without a press, because the EZ Tofu Press will revolutionize your way of cooking tofu. I actually enjoy cooking tofu more now, because there is so much less waste and mess.
Giveaway rules: You must live in the Continental US to be eligible for the giveaway. No exceptions! To enter, simply leave a comment on this blog post with a way to contact you (website address or email address) and I will draw one winner at random on Monday, December 23rd.
Please share this with your friends on your blogs, your Facebook page, and Twitter feed. Let’s make this a big deal! Who knows! If this is successful, there might be more giveaways to come!
I am looking forward to hearing from you all!