Tofu Scramble Part Two

Here's an example of how having the same ingredients in your fridge can go a long way. Here I used my staple ingredient tofu to make a spicy breakfast scramble. It's super quick and easy.

Required: Firm Tofu, Onions, Spinach, Sea Salt, Turmeric, Garlic or Garlic Powder, Black Pepper, Curry Powder, Olive Oil, Cayenne Pepper

Half of a carton of tofu makes about 2 small servings. Take the desired amount of tofu and smash with a fork. You can do this in a large bowl. Make sure the tofu winds up looking like the picture when you're done with it. Chop half of a small onion. Mince a small clove of garlic.

Start by oiling your pan with 2 Tbsp of olive oil. Turn on high heat and dump the chopped onions and minced garlic into the pan. Stir in a dash of salt, 4 tsp of turmeric, and a dash of cayenne pepper. Keep stirring. Next place the squished tofu into the pan. Add a few dashes of black pepper, 2 tsp of curry, and another Tbsp of oil. Stir. Lastly put in the spinach. Add more salt and pepper to taste. If you need more turmeric or curry please add a little more.

I served this with toast and a few slices of mozzarella cheese.

Tofu Messy in Bed

I love making this tofu scramble because first, I love breakfast food, but also it's easy to make and yummy to boot.

Required: Tofu, Spinach, White/Yellow Onion, Sea Salt (or just salt), Black Pepper, Olive Oil, Garlic Powder

Optional: Shredded Cheddar Cheese

Preparation: Take a block of tofu and place in a medium sized bowl. Take a fork and mash up the tofu. It's easier to use soft tofu, but I often wind up with firm. The firm kind is more clumpy whereas soft tofu tends to be softer (duh) and more watered down. Chop onion.

Ok now that you've got your mashed tofu and onion. Place 2 Tbsp of olive oil in a pan. Let it heat up. Then take the onion and saute until soft. Then take the mashed tofu and dump into pan. Stir. Add 4 tsp of garlic powder. Sprinkle with a little black pepper and salt to taste.

Add your pre-washed spinach! Remember spinach tends to shrink a lot, so you'll need to put more than it looks like you'll need. I placed two small handfuls in my pan then covered it so that the steam would shrink the spinach. Once the spinach shrank, I continued to stir.

In the above picture, I topped the scramble off with shredded cheddar and mozzarella soy cheese.

Spicy Chinese Inspired Scramble

Broccoli, tofu and bean sauce are featured in this dish. It's easy, I promise!

Required: Broccoli, Bean Sauce (you can get this in any Asian grocery store), Spices (black pepper or Sri Ra Cha - pictured here), Sesame Oil or Canola Oil

Optional: Somen Noodles or Rice, Tofu, Peanuts or Cashews, Chili Oil

I always have to have carbs with my dishes, thus the Somen. But you can make this without noodles or rice. If you want to make the noodles, I would suggest boiling the noodles first. If you are making rice, you should prepare it well in advance. The noodles took less than 5 minutes to cook.

While the noodle was boiling. I crumbled the tofu. (After the noodles were finished boiling, I added some Sesame and Hot Chili Oil as well as a little soy sauce to the drained noodles.) You can use a fork for mushing. Then I used about 1 to 2 tablespoons to oil a pan with sesame oil. I let the pan heat up. I added pre-chopped broccoli into the pan and sauteed for a bit. I like my broccoli crispy but not soft; use your own judgement here. After I decided the broccoli was almost where I wanted it, I added the crumbled tofu. I then took another 1 to 2 tablespoons of black bean sauce and added to the mix. Black bean sauce is very salty so there's no need to add salt. (I learned this the hard way once.) After that, you have to push everything around in the pan until the ingredients are mingling well enough. Cook to taste. I added a little black pepper and Sri Ra Cha which is Chinese hot sauce.

This saute went over Somen noodles.

Done in 20 minutes!