Tofu scramble is one of my favorite comfort foods. When I get home late from work or I’ve had a bad day or it’s still RAINING and it’s June already, I turn to the tofu scramble for dinner. It’s inexpensive and quick to make and it’s very good for you.
I start off by browning some soy bacon in a frying pan. I like this brand because it doesn’t contain any soy isolates. Soy isolates are a by product of soy oil extraction which is processed with hexane. Hexane is a solvent that is an industrial waste by-product of gasoline production that has no place in the food we eat. I encourage you to read the labels on the soy foods you are thinking of buying and try to avoid those containing soy isolates.
Sometimes I chop up soy sausage instead, it’s delicious either way.
While the bacon is browning I wash, trim and slice some mushrooms. Then, I throw them in the pan and brown them along with the bacon. You can use any type of mushrooms or a combination.
Next comes the tofu. I dice up a medium soft tofu so is has a soft scrambled egg texture and throw that into the pan with the mushrooms and soy bacon.
I want to say something about the tofu you choose. I use Wildwood brand, because it’s made from organically grown soybeans. Most soybeans that are not organically grown have been genetically modified. Genetically modified foods are not digestible and therefore unsafe to eat. (regardless of the lies that Monsanto wants you to believe) GMO plants are not safe for the farm workers that have to harvest them either. You don’t have to use this brand which I think is only available on the West Coast, but you should buy tofu that is made with organic soybeans.
When everything is nice and browned, I add a little chopped green onion. You could used some chopped red or yellow onion, or even some minced garlic, but I would add those in at the beginning with the mushrooms.
At this point I turn off the heat and add some chopped fresh spinach. You don’t need to cook the spinach, just let the residual heat wilt it. You can substitute the spinach with chard or kale, I use whatever I have on hand.
When the spinach is wilted I add the final ingredient, Spike. I season the scramble with this tasty all purpose seasoning.
I eat this for dinner but I also eat it for breakfast. Sometimes I make a big pan and take the leftovers for lunch, it’s just that good...
Makes 2 servings - Use organic ingredients whenever possible
1 tablespoon sunflower or safflower oil
4 strips of tempeh bacon
1 14 oz package of medium soft tofu
1/4 cup chopped green onion
4 cups chopped fresh spinach
1/2 teaspoon Spike seasoning, or more to taste.
Heat the oil in a frying pan over a medium heat. (I use cast iron)
Chop the tempeh bacon into little pieces and stir into the oil in the pan.
Stir occasionally while you wash, trim and slice the mushrooms.
Add the mushrooms to the pan and stir.
Stir occasionally while you drain and chop the tofu into little pieces.
Add the tofu to the pan and turn the heat up just a little, stirring occasionally.
When everything is nice and browned, turn off the heat and stir in the onion.
Add the chopped spinach and continue to stir until the spinach is wilted.
Add the seasoning and stir.
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