Tuesday, July 27, 2010
I'm always looking for new ways to enjoy tofu, so I was very excited when I was served a tofu scramble at the Corvallis "Buy Local First" breakfast I went to back in June. It was so delicious! There was a table with stacks of recipe cards you could pick up for all the food they made for the breakfast, so of course I took this recipe home with me. I was surprised that there were no eggs in it; I guess I just assumed there would be since the word "scramble" was in the title. Crumbled tofu just looks a lot like scrambled eggs I guess.
This was the perfect easy, relaxing meal to make after a long, busy day. Just breaking up the tofu with my hands was soothing for some reason. I just found out today I am anemic, which explains why I've been so tired lately (on a scale of 10-100, I was 4.2 - not sure of the units, but that's pretty low). The tofu and spinach I ate tonight are a good start, and iron supplements will follow as soon as I get around to going to the store.
Buy Local First Tofu Scramble
adapted from the First Alternative Natural Co-Op
Note: The original recipe calls for a specific brand of salt: Earth & Sea Salt. It's a Corvallis-based company and they produce different sea salt blends for cooking. The Southwestern blend was used on the scramble I tried at the breakfast, and it was really good! It's a blend of sea salt, garlic, cumin, cilantro, oregano, and lime juice. I haven't bought it myself yet, so I added a clove of garlic and a little more oregano and cumin to make up for it.
Also, as I was typing this up I noticed that the recipe calls for cumin seed. I used ground cumin. Oops, but still good!
2 blocks firm tofu (approximately 14-16 ounces each)
1 heaping tablespoon dried oregano
1 heaping teaspoon cumin seed
1 small/medium onion (spring, walla walla, whatever you have)
1 bunch spinach (about 3-4 cups once it's chopped, more or less)
1 bunch basil (about 1 cup chopped, more or less)
2 tablespoons olive oil, divided
Salt and freshly ground black pepper, to taste (I had to use quite a bit, since tofu is a pretty blank canvas as far as flavor goes, so just keep salting and tasting until you like it)
Drain the tofu, then crumble it into a large bowl. Toss with the oregano and cumin. Chop the onion into medium/small pieces (I like my onions small in scrambles).
Heat one tablespoon of the oil in a large nonstick skillet over medium heat. When hot, add the onion and seasoned tofu. Saute for about 5 minutes. Meanwhile, chop the spinach and basil.
Add the spinach, basil, and the remaining tablespoon of olive oil to the skillet. Continue cooking until the onion looks transparent stirring occasionally, (for me, that was about 10 more minutes).
Taste and season with salt and pepper until it has the flavor you want.