Explorations of Tofu: Part 1 of 5

I love edamame. In my opinion it is the best soy form. That said- Tofu is definitely not my all-time favorite food, I used to eat and drink a lot of soymilk and tofu. But as I discovered almond milk I also realized that tofu wasn’t my only option in vegetarian cooking. That aside, I’ve been getting some twitter requests for some tofu recipes, so I’d love to share a few of my favorites. Maybe while I show you how versatile it is, I’ll remember why I loved this forgotten food in the first place. Expect 5 recipes over the next week and a half, in between, I'll be mixing in a few vegan/gluten free/sugar free/soy free recipes too!

Breakfast

I used to be a firm believer in when I give something up; I needed to give it up. I didn’t like meat, so why would I want meat substitutes? Dairy replacers didn’t bother me because if you have an allergy- why would you give up French toast? But as I’ve started to give up gluten, dairy, and eggs I do find myself missing certain things.

I used to eat scrambled eggs and Greek yogurt every breakfast, I always felt great with the burst of protein right in the morning. Now that I’m not listing that as an option I usually go for smoothies and granola. I’ve been interested in the idea of scrambled tofu, but I never found a recipe that quite made it taste enough like eggs.

Then it hit me: I’m not TRYING to make scrambled eggs. I’m making scrambled TOFU so it WILL taste different and I need to get a handle on that.

So ladies and gentlemen, please step forward and this scrambled tofu recipe:

Spiced Scrambled Tofu

1 package of soft or medium tofu

2 large leafs of kale torn into small pieces

1 small zucchini diced

2 tsp of turmeric

2 tsp of mustard seeds

1 tsp of paprika

2 tsp of onion powder

2 tsp of garlic salt

2 tbsp of coconut or olive oil

1.              Puree tofu with spices.

2.              Heat up oil on skillet over medium heat. Add zucchini.

3.              Saute for 2 minutes then add tofu.  Stir and let cook for about 7-10 minutes, stirring occasionally.

4.              Once the tofu starts to brown, add kale and cook for an additional 3 minutes.
5.              Serve immediately with fresh ground pepper.