If you're vegetarian, vegan or just have a love for tofu, I'm sure you've tried scrambled tofu. While I love tofu, I've never found a tofu scramble that I really loved, until this one. The recipe calls for arugula, but I used some random bitter leafy green that came in our CSA. I think it was some kind of lettuce. Cooked lettuce used to be so bizarre to me, but I discovered a love for it when I tried it in hot pot. And again when I had it in this tofu scramble.
For those of you that read my blog regularly, I'm sure you can tell that I've been cooking a lot from Appetite for Reduction. So many of the recipes really appeal to me, and I've enjoyed most that I've tried. But occasionally I try some I don't like so much, like this masala baked tofu and curried cabbage and peas. They weren't bad, they just weren't things I'd recommend or make again. So I just thought I'd stick in a mini review of them here for people who have the cookbook and are wondering what to try next. :)
The Fairy Hobmother visited my blog after I left a comment on Grace's blog, and will be sending me an Amazon gift card! If you want the chance to be visited by the Fairy Hobmother, just leave a comment and make a wish, and you might be lucky too. :)
If this sounds good, you might also like:
Orange Sesame Tofu with Coconut Lime Basmati Rice
Lemon Miso Tofu and Eggplant
Tofu and Broccolini in Peanut Sauce
Salt and Pepper Tofu
Curried Scrambled Tofu with Wilted Greens
Adapted from Appetite for Reduction
Serves 4 as a side, or 2 as a main
1 tsp olive oil
1 red onion, finely diced
3 cloves garlic, minced
1 block extra firm tofu (about 14 oz)
1 tbsp curry powder
1/2 tsp ground cumin
1 tbsp freshly squeezed lemon juice
3/4 tsp salt
Ground black pepper
2 cups chopped leafy greens (ex. arugula, lettuce, spinach)
Preheat a large pan over medium high heat. Saute the onion in the oil for about 4 minutes, until translucent. Add the garlic and saute for 30 seconds. Crumble the tofu into bite size pieces and add to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides. Use a little nonstick cooking spray if needed.
Add the curry powder, cumin, salt, pepper, and a few splashes of water if it's too dry. Mix in the greens. Cover and cook for 2 to 3 minutes, stirring occasionally, until the greens are wilted. Add the lemon juice and serve.