Tofu scramble is a super comforting and nourishing meal that you can whip up in a few minutes at any time of day.
I got the idea from a friend of mine in Chile (thanks Catalina!) and my family loves it.
It’s very flexible, so you can throw in whatever veggies you have on hand and any of your favorite spices.
I hope you enjoy it as much as we do!
- 1 Tbsp olive oil
- 1 green onion or small onion, chopped
- 2 cloves garlic, minced
- Dashes of turmeric, cumin, oregano, sage, smoked paprika, and/or any spices you like
- Whatever veggies you have on hand (mushrooms, peppers, greens), chopped up
- 1 block extra-firm tofu, crumbled up with your hands
- 2 Tbsp nutritional yeast
- Salt and pepper to taste
- 1 Tbsp cornstarch dissolved in 1/4 cup water
In a large pan, heat the olive oil over medium heat. Add the onion, stir and cook for about 5 minutes to soften it (less if you’re using green onion).
Add the garlic and spices, cook for another minute, then add the veggies. If you’re using mushrooms or peppers that need time to cook, let them cook for about 5 minutes. If using greens, just 1 minute is enough.
Crumble in tofu and mix it all around. Stur in the nutritional yeast, and taste for salt and pepper.
FInally, pour in the cornstarch mixture and give it a final good mix – it will get nice and creamy and delicious.
Serve hot from the pan with a fresh salad and a hunk of fresh bread. Enjoy!
“The moment when, after many years
of hard work and a long voyage,
you stand in the centre of your room,
house, half-acre, square mile, island, country,
knowing at last how you got there,
and say, I own this,
Is the same moment the trees unloose
their soft arms from around you,
the birds take back their language,
the cliffs fissure and collapse,
the air moves back from you like a wave
and you can’t breathe.
No, they whisper. You own nothing.
You were a visitor, time after time
Climbing the hill, planting the flag, proclaiming.
We never belonged to you.
You never found us.
It was always the other way round.“ – Margaret Atwood