Tofu Scramble

Tofu Scramble

You really can do whatever your heart desires when it comes to a tofu scramble.  Breakfast, lunch, or dinner spicing it any which way.  I haven’t been eating eggs lately and honestly I feel better for not doing so.  A few months ago I ate them almost daily and all of the sudden I decided no more.  They would fill me up but weigh me down a bit at the same time.  And now that I’m back on the meat eating train I don’t worry about protein.  I do try to not eat too much tofu as I am not the biggest fan on non-fermented soy products.  But tofu can be versatile and I do like the texture/flavor better than tempeh.  So here’s the latest creation..

Radicchio, Fennel, Cranberries, Garlic Gold, Onion, Cilantro, Silvered Almonds

Olive oil heated up with some garam masala, spike, and s&p

Onion and fennel added to spiced olive oil

Cooked until slightly tender..

Tofu, radicchio, and Garlic Gold added

Cranberries and cilantro added

Served with pecorino romano, avocado, and brown rice couscous

Tofu Scramble Recipe

  • block tofu, pressed for 30 minutes and then crumbled
  • fennel bulb, thinly sliced
  • radicchio, thinly sliced
  • dried cranberries, roughly chopped
  • onion, chopped
  • Garlic Gold Nuggets
  • slivered almonds
  • spike seasoning, I use salt free, 1/2 t
  • garam masala, 1 tsp
  • s&p
  • pecorino romano
  • avocado
  • brown rice couscous
  1. Heat oil over medium high heat and add the spike, garam masala, and some s&p.
  2. Once oil is warm add the onion and fennel.  Mix well and cook a few minutes until veggies just start to soften.
  3. Next add the crumbled tofu, radicchio, and garlic nuggets.  Mix and cook 5-10 minutes.  My radicchio was bitter so I added it in early.
  4. Once the liquid is absorbed and veggies are cooked through add the cranberries and cilantro.  Mix and taste test, seasoning more if needed.
  5. Serve topped with pecorino romano and sliced avocado.  I also made some brown rice couscous to go along.  I drizzled it with olive oil, seasoned with salt, and topped with fennel fronds.

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