Easy Garlic Tofu Scramble
This is my go to recipe when I want to make an eggy dish in the morning. It resembles eggs visually but has ton of protein and none of the cholesterol. This is a somewhat loose recipe but the simplicity makes up for the lack of structure. A lot of ingredients are to taste, to feel or to look but the minimalistic ingredients make it easy. The dish is absolutely delicious and will start your day off deliciously.
Equipment
- 1 large or medium sized pan
- 2 tofu pressers If you have them! If not you can either forgo the pressing or place between plates and top with a heavy object.
- 1 Knife
Ingredients
- 2 containers extra firm tofu (any brand will do.)
- 8-12 cloves garlic (amount depends on your taste buds. I'm a garlic girl but if you're not a huge fan 2-4 cloves would work.)
- a few shakes turmeric (add gently, stir and repeat until the color looks like scrambled eggs.)
- 4 tbsp olive oil (2 initially for the pan, the extra 2 are optional and can be applied throughout cooking if the mixture is feeling dry.)
- salt to taste
- pepper to taste
- 3 cups spinach ([optional] If you buy a tub or a bag of spinach you can throw in the whole thing.)
- fresh herbs for garnish like rosemary or chives
Instructions
- Press the tofu for 30 minutes to 2 hours in the fridge.
- Crumble the tofu. To do this, break off chunks from the tofu block and pinch the edges repeatedly between your fingers to get very small pieces.
- Mince the garlic.
- Pour olive oil on the pan and cook the garlic on medium low stirring constantly for a few minutes or so until it's translucent but not browned.
- Add the tofu crumbles to the pan, change the temperature to medium high and stir.
- Add turmeric lightly, stir well, take note of the color and repeat this process over and over. Your goal here is to turn the tofu to the color of scrambled eggs but you also don't want to overdo the turmeric. Once you achieve a color you like you have added enough. Note: be careful not to dump the turmeric over the tofu and instead to go slowly with adding it because too much of the spice will make the tofu mixture look and taste too strong.
- Add salt and pepper to taste. I end up using a fair bit of salt and it's a strong component of the dish but you don't want to over-salt. So to do this I shake it in slowly, taste and repeat because without enough salt the tofu can taste bland.
- Cook the tofu while stirring constantly. Once the tofu has cooked for about 7-12 minutes you can add the spinach. I usually add the spinach when the tofu starts going from a softer to firmer texture but isn't overcooked. Stir the spinach in with the mixture constantly until it's cooked down.
- Serve it with a garnish, buttery toast and a little salad.
