Rob is gone this week.
To a work conference.
His dilemma yesterday was whether to go a talk from Al Gore, Tim Berners-Lee (he invented the web browser), or Neil Gaiman (a fantastic author according to Rob). All 3 happening at the same time. Rob had to clue me in on the last two since I have only heard of Al Gore. 😉 (In the end, he chose Al Gore’s talk about The Future). Today he is going to try to track down Grumpy Cat. In the flesh. She is here, too. 🙂
As I’ve shared before, Rob is the king of hot meals on the weekend. His specialties are tofu scramble, arepas and besan chilla. But this weekend, alone with some tofu and veggies, I pulled them all out for a hot lunch and made myself some scramble.
While it seems like the majority of recipes (even Isa’s) call specifically for extra-firm tofu, this time I opted for Chinese-style soft tofu. Turns out this specific tofu is made so close to where we live, too. I wonder if I can get a walk-in discount? 😉
I’ve used soft tofu in a scramble before and now I prefer it to the extra-firm. Who wants a dry scramble? Who wants to wait for their tofu to be pressed? Not me! I want mine fluffy, flavourful and filled with veggies. This scramble certainly fit the bill: spiced with cumin and curry powder, the assorted vegetables played a roll in the colourful plate. Since Rob was not here to make arepas as a side, I just ate the whole thing. Delicious!
Rob likes to update me on his foodie finds while away: yesterday’s lunch was jicama slaw with captain-crunch-encrusted chicken strips in a bacon waffle cone and a trip to the flagship Whole Foods store. After he sees this, I think he’ll want some of this curried tofu scramble when he returns, though. 🙂
Long-term vegans are probably well-versed in their tofu scramble preferences. Do you like firm or soft tofu in your scramble?
1 tsp coconut oil
salt, to taste
1/2 cup onion, diced
1 clove garlic, minced
1/4 tsp Aleppo chili flakes, or to taste
3/4 cup red bell pepper (1 small), chopped
1/2 cup sliced mushrooms (I used cremini)
200g soft tofu, crumbled
1/2 tbsp Braggs or soy sauce
1/2 tsp curry powder (I used Penzey’s sweet blend)
1/2 tsp cumin
1/4 tsp turmeric
handful spinach, stemmed (30g prepped)
1/2 tsp nutritional yeast
1. In a medium non-stick skillet, heat oil over medium heat. Once hot, stir in onions and sprinkle with salt. Saute until lightly brown and turning translucent, 5-7 minutes.
2. Stir in garlic and chili flakes and saute one minute more.
3. Stir in bell pepper and mushrooms, sprinkle with salt and saute until the veggies become soft, around 5 minutes.
4. Stir in the crumbled tofu, Bragg’s/soy sauce, curry powder, cumin and tumeric and continue to heat until everything is warm, around 5 minutes. If there is a lot of water at the bottom, keep cooking until that evaporates (or leave it in, which is what I did).
5. Place spinach overtop and cover. Allow to wilt slightly, approximately 1-2 minutes.
6. Remove form heat and sprinkle with nutritional yeast.
Serves 1 (or 2 with a side).