Tofu Scramble

There are a million ways to make a tofu scramble. One can make it Mexican or Southwest Style, Classic American, or with Indian curry spices, etc. That is one the beauties of tofu, its versatility to absorb flavor.

Here is one of my favorite ways to make a tofu scramble. It is very simple, sautéed in a ginger and garlic tamari sauce, with onions, red bell peppers and spinach.

Today I ate this dish with a side of couscous and fresh strawberries.

Apologies if the word "scramble" is a misnomer here as this recipe instructs the cubing of the tofu instead of breaking it all apart in a scrambled egg like crumble. I like the texture of the cubes along with the colors and flavors contributed by the peppers, onions and spinach.

It is important to drain and dry the tofu the best you can in order for the sauce or marinade to be absorbed. I like to pat dry it with a paper towel and let sit for a little while.

The ginger garlic tamari sauce....

Ingredients

1 block of extra firm tofu
1 cup chopped red bell pepper
1 handful of fresh spinach
1/2 cup sliced red onion
2 tablespoons olive oil
2 tablespoons tamari
2 tablespoons water
1 tablespoon nutritional yeast flakes
1 teaspoon red pepper flakes
2 teaspoons ginger powder
1 clove garlic (minced)

Intructions

1. Make a sauce by combining the tamari, water, nutritional yeast flakes, red pepper flakes, ginger powder, and garlic and mixing together.
2. In a large skillet, sautée onions and red bell peppers on medium high for about 2 minutes.
3. Add tofu and sauce and stir for 4 minutes or until everything is well seasoned and veggies are cooked soft.
4. Add spinach and stir together for 1 minute or until spinach has wilted.
5. Serve.
   

I hope you enjoy!

What are your favorite ingredients to put in a tofu scramble??

Peace!

@boxcar