(Serves six, or one for a week)
Every plant-eater needs a tofu scramble recipe. It took me quite a few years to embrace that truth, but my mornings have definitely improved since. I feed this scramble to omnivores all the time; picky omnivores, baby boomer omnivores, even the partners’ parents. It’s that good, it’s quick, and keeps really well. Embrace the tofu.
Don’t get stuck if you’re missing a veggie. We’re not baking here it’s all flexible. Simply remove or replace or try adding your favourites. Some of my go-tos are adding shredded carrot near the end of the cook-time or tomato instead of some of the water for extra acidity.
Besan (chickpea flour) adds a nutty depth of flavour and more scramble-like consistency to the dish. You can find it at Bulk Barn, by Bob’s Red Mill, or at any Indian grocery. If you leave it out then only add 2-4 Tbsp of water and toss in a chopped tomato.
Ingredients
- 1 block of extra-firm tofu
- 1 medium white onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, chopped
- ¼ C besan (chickpea flour)
- 2 Tbsp nooch (nutritional yeast)
- ½ tsp turmeric
- ½ C water
- 1 Tbsp lemon juice
- 2 tsp Extra Virgin Olive Oil
- ½ tsp black salt (kala namak)
- Salt and pepper
- 2 kale leaves or a handful of fresh spinach, torn into small pieces
Directions
Chop the onion and bell pepper into ¼ – ½ inch pieces and mince the garlic.
Heat a cast-iron or nonstick pan over medium heat. When it’s hot add the oil, onion, garlic and bell pepper.
Sauté veggies for 5 minutes or until the onions are translucent.
Crumble tofu block into pan with your fingers. Add turmeric and toss to coat, stir for another few minutes.
In a small bowl, combine the besan with nooch, water and black salt. Stir with a fork until no chunks remain, then pour the whole mixture over the tofu scramble and turn down the heat to med-low.
Cook on med-low heat for 5 minutes or until besan begins to firm up, turning occasionally to stop from sticking. You might have to scrape the pan. This is fine.
Add 2 torn or shredded kale leaves. Toss again and turn off heat, let it sit for 2 minutes for the greens to wilt and the besan to firm up.
Season with salt and pepper. Squeeze half a fresh lemon over the pan and serve.
Measuring Up 