Tofu Scrambler Redux

Monday, August 04, 2008

I’ve written here before about the wondrous tofu scrambler.  It’s such a lovely, versatile dish, one that belongs in every busy locavore’s repertoire (and what locavore isn’t busy this time of year?), I think a refresher is in order. 

The key to a yummy tofu scrambler is, as one might guess, good tofu.  Locally, I’ve found that Fresh Tofu makes a superior product, and once properly drained and pressed works wonderfully for this meal.  My favorite method of pressing tofu is quick-pressing it; by slicing the block through the center so that it’s “opened” in half, less time is needed for the liquid to drain.  Once the tofu is sliced, I place the two squares on a broiler pan (for easy liquid capture) and top them with a small clean cutting board.  On top of that, goes whatever I have on hand, usually cookbooks and canned goods.

 
Much like stirfry, quiche and fritatta, the scrambler is a meal that can handle any combination of veggies one might have on hand, making it a double-duty dish:  one that both excels in cleaning out the fridge, as well as being a savory any-time meal.  This particular tofu scrambler uses carrots, Swiss chard, summer squash (from my CSA share) and red peppers (preserved last season), along with the standard onion and garlic (also from the CSA). 

These ingredients are easily altered, depending on what’s in season and/or what preserved veggies need to be consumed, making this basic scrambler recipe usable for breakfast, lunch or dinner.  Options are truly endless and some ingredients can even be eliminated (substituting more veggies for the beans, for instance).

Tofu Scrambler
serves six

1 pound Fresh Tofu, drained and pressed
1 1/2 tablespoons cumin
1 tablespoon paprika
1 tablespoon turmeric
1 teaspoon salt
4 cloves minced garlic
1/4 cup chopped onion
1/2 cup chopped greens (my favorite is Swiss chard)
1 can beans (my favorite is black soy beans)
~1 1/2 cup of chopped veggies
1/3 cup nutritional yeast

Heat oil in skillet over medium-high. Saute onions until softened (about three minutes). Add garlic, saute 2 minutes more, then add spice blend and mix it up for 15 seconds or so. Crumble in tofu and mix very well. Let cook for about 10 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Mix in greens and other vegetables, cover, allowing steam to soften them, about 10 minutes. Mix in nutritional yeast.

I almost always eat tofu scrambler for breakfast, with toast and a sprinkling of hot sauce and fresh herbs if I have any on hand.  By making a big batch once a week, my morning routine is totally streamlined and I’m guaranteed at least one local meal per day.  Some other ways to enjoy your fresh scrambler are:

For breakfast— Huevos rancheros-style, with tortillas, salsa, refried beans and guacamole; inside or on top of a toasted English muffin; with grits, for a comfort food breakfast.
For lunch—in a salad, on top a bed of fresh greens; stuffed into a pita with spouts and tomato slices; with a side of baked sweet potato fries.
For dinner—as a filling for stuffed peppers; in soft tacos with diced tomatoes and shredded lettuce; in burritos with rice, refried beans and salsa.

I hope this summer a scrambler or two finds it’s way into your kitchen.  If you happen upon a particularly yummy ingredient combo, be sure to share!