(makes 4 large servings- didn’t need a side dish with this)
Tofu is one of my favorite foods (yes, it is). I love how versatile tofu is, and how great it can taste when done well. I’ve made several tofu stir fries over the years, so am not sure why it took me so long to finally make a tofu scramble. This was the second one that I made- the first had black beans, feta cheese, and spinach in it. Tofu makes a great, protein-packed base, to which you can add whatever you want!
2 packages of firm tofu
1 red pepper
1 green pepper
1 can of pinto beans, rinsed and drained
Salt & Pepper
Salsa and/or hot sauce
First, dry the tofu. I don’t have a tofu press (it’s on my want list), so I cut each cube of tofu into about 4 pieces and place them between paper towel lined plates. I put something on top of the plate, like a filled tea kettle, to add weight. I wait at least half an hour, since draining the tofu will help it absorb more flavors. Once dried, mash the tofu with a fork until it breaks apart into crumbles. Heat a couple tablespoons of oil in a large pan. Add the tofu and sprinkle some turmeric on it- the turmeric will turn the tofu a light yellow color as it heats up. Add some salt and pepper and cook until the tofu begins to brown a little. Add in the beans and continue to stir the mixture periodically, then add the chopped vegetables and cook through. When done, add some cheese on top- this would be great with shredded cheese, but since I didn’t have any, just broke up a slice of sharp cheddar. Garnish with chopped cilantro, and put some salsa and/or hot sauce over the scramble (that didn’t make it into the picture).