TOFU SCRAMBLE
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1 pack of firm tofu 1/2 cup cherry tomatoes 1/2 cup chopped asparagus 2-3 garlic scapes 1 cup chopped mushrooms 1 shallot 1 tsp turmeric 1/2 tsp chili powder 1/2 garlic powder 2 tbsp nutritional yeast 1 tbsp tahini chives olive oil S&P
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DIRECTIONS
- Drain the tofu. Line a plate with a clean kitchen towel and place the tofu on top. Wrap the tofu into the towel and weigh it down with a heavy skillet or a pot (I use a cast iron). Press the tofu for 15 minutes.
- While tofu drains, in a small bowl combine turmeric, chili powder, garlic powder, nutritional yeast, and tahini. S&P to taste. Add a splash of cold water and mix well (do not use warm water as tahini will turn clumpy).
- Chop up the shallot, mushrooms, garlic scapes and asparagus. Set aside.
- Remove tofu from the towel and crumble with your hands into chunks. Over medium high, heat a splash of olive oil in a non-stick pan. Transfer the crumbled tofu over, and pour in the sauce. Sautee, stirring often but not too vigorously until slightly golden and coated with the sauce well around, 3-4 min. Remove from the pan and set aside.
- Splash some olive oil into the pan. Once starting to smoke, add shallots. Saute until translucent 1-2 min. Add chopped garlic scapes, asparagus, mushroom and tomatoes. S&P to taste. Sautee, stirring often, until mushrooms are reduced in half, 3-4 min.
- Serve the tofu scramble with the sautéed veggies on the side. Garnish with some chopped chives and enjoy!
