Curvy Cooking: Tofu Scramble Recipe
I have been thinking for a while about other things that I could share here in the blog. I thought "why not some recipes?", since I have been cooking a lot lately, and it's one of the feats I love from Pinterest, being able to find so many good and easy recipes that I can make my own! I really love looking up recipes and trying them out on the weekends so I thought that it would be really cool to start sharing them here as well.
This first Curvy Cooking post is for a tofu scramble recipe that I enjoy preparing on Sunday mornings whenever I can. It is a tofu scramble because I have an egg allergy so I can't eat a regular scramble. Also, I think it would be a nice choice if you are looking to try new things. In case you might be having some doubts, I must disclose that this recipe is husband approved, and he is one picky eater!
Let's start with the ingredients:
- 1 pkg Firm Tofu
- 1/4 cup chopped onion
- 1 tsp garlic, minced or however you prefer
- 1 small yukon potato
- 1 carrot
- 1/8 cup red bell pepper
- 1/8 cup yellow bell pepper
- 1/8 cup orange bell pepper
- 1/4 cup spinach
- 1/4 cup broccoli
- 1/4 cup tomato
- Olive oil
Chop and prep all the ingredients. I have found that cooking is easier and you are more in control (you avoid burning stuff or not being able to orchestrate the flow of what your doing) if you do this before turning on the stove or the oven.
Start by taking the tofu out of the packet and drain it. Leave it draining while you prep until it's time to add it. Remember to press with a paper towel to get rid of any excess liquid.
I usually make potatoes, cubed as the picture above, as a side but my husband is not a lover of potatoes for breakfast, so this way I thought I could incorporate them into the recipe and he would not mind them as much.
Adding or not meat into the recipe is completely up to you! Since adding helps with the flavor and makes the meal more "filling" then I add whatever we are in the mood for. We used sausages this time, but you can use cold cuts or chicken (would be great if the recipe is used for dinner sometime!) or just some bacon. If you do not eat meat, you can go meatless, or add extra veggies, or even use some veggie patties. As for the carrots, usually I get baby carrots so you just chop them up and your done, but this time I got regular carrots so I had to peel it first and since it was a regular carrot I chopped it up in cubes so that it would be more "bite size" friendly and up to par in size with the rest of the diced elements.
Once you have prepped, add olive oil to the pan (medium to large, depending on how much you're making). I use just enough to cover the base of the pan, you may use however much you like, but don't go overboard or your veggies will be floating in oil and that's not what we want. I set it to medium heat (#5, if you have a stove like mine, in numbers), and then added the onion.
After it has been cooking up the onion and it has obtained the transparency in color and shiny texture, add the garlic. I usually do minced, but when I went grocery shopping all they had was this, but really it's up to your taste.
Throw into the skillet The potatoes and carrots. They take longer to cook, so this gives them plenty of heat for a good amount of time so that they cook through. Add the meat as well, if you are using, to sear it well. That will bring out the flavor.
I used salt and pepper for seasoning, but you can add or take out depending on your taste. The turmeric is not only used as a seasoning element, but it is what will give us that egg-like color and take this recipe all the way.
If you like, you can also add parsley, basil, cilantro - basically any herbs you like for garnish and some additional taste.
This is what your scramble should look like by now. As you can see, it has taken the yellow color from the Turmeric, it makes it look really like an egg scramble.
Cover and let it cook for 10-15 minutes, depending on your cookware and stove. When it is almost done, throw in the soft veggies like spinach (or kale), the tomatoes and fresh broccoli if you like it crunchy, if you want it softer add at the beginning with the potatoes and carrots.
Here is the result of the tofu scramble! Doesn't it look delicious?! You can serve it with a side of bagels or toast - even by itself - but I prefer it with some kind of bread. I top it with some shredded mozzarella as well. Hubby's suggestion and he couldn't have been more right, but again, it is up to your taste.
Try it out! Let me know what you think!