Made with organic soybeans, fresh and local Ingredients

Thursday, October 20, 2011

Tofu Scramble--Mix it Up!

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You can't really make a mistake when it comes to how to make a tofu scramble--unless you do the basic kitchen no-nos like overcook, undercook, or just add flavors that you don't even like! So think eggs and then think 'tofu instead.' In other words, go for what you like and throw it in! Now remember tofu doesn't really need to be cooked. It just needs to be heated (for a scramble). But that said, the longer it is contact with other foods and flavors, the more it will pick those up.

So try this one (serves 3 or 4):

What You'll Need:
1 lb. tofu
several handfuls of spinach (equivalent of a bunch)
1 onion, peeled and diced (or sliced)
2 tomatoes (diced or sliced)
garlic (to taste), minced
salt and pepper to taste
oregano or herbes de Provence
olive oil
pita bread

What You'll Do:
Put the tofu in a bowl and mash it up with a fork. Put it aside.
In a skillet, heat up the oil and then throw in the garlic and onion. Once they start to get golden brown, add the tofu, herbs, and finally the tofu. Toss in the skillet until the tofu is warm and has picked up the colors and aromas of its skillet companions.

Heat up the pita bread. Slice in the middle and fill each pocket with your tofu scramble. Add your own touches. Maybe some olives? Eggplant? The possibilities are just about limitless. . .


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