TOFU VEGGIE SCRAMBLE

 

Tofu Veggie Scramble

I've had a couple of requests for my updated version of the Tofu Veggie Scramble.

I've finally perfected the art of cooking tofu to my specifications.  It took many months and a lot of reading various vegan/vegetarian cooking sites/publications. Tofu doesn't take more than 10 min to cook so be careful to watch the time...cook for only 5 min if you don't want it browned.

The key to this recipe is the type of oil used and fresh veggies. If you use frozen, it's going to be way too watery.  

Here is my favorite tofu recipe for a favorite quick work night dinner: 

TOFU VEGGIE SCRAMBLE

1/2 block of organic, firm tofu

1-2 red potatoes, peeled and chopped

1 large sweet potato, peeled and chopped

1 small sweet or yellow onion, sliced thin

1-2 large carrots, peeled and sliced

1 small bunch of broccoli crowns, chopped 

1 small red pepper, thinly sliced or chopped

1 small yellow or orange pepper, thinly sliced or chopped

1 small green pepper, thinly sliced or chopped (optional)

1 tablespoon of sesame seeds (optional)

1 tablespoon of dried parsley and/or dried basil

OR 

2-3 large basil leaves

ground black pepper to taste

toasted sesame oil

Orange Miso Ginger Sauce/Dressing

• In a large deep skillet, heat 1  tbl of toasted sesame oil.  
• Add in the fresh veggies, minus the peppers.
• Cook the veggies until just getting to be crisp-tender....this usually takes about 8-10 minutes, stirring often. Cook on medium to low heat.

MEANWHILE:

• Press as much water out of the half block of tofu that you can. (I typically go through 4 large paper towels getting the water out).
• Cut the tofu into medium sized chunks.  
• Heat 1 Tbl of toasted sesame oil in a small skillet.
• Add the tofu and cook on medium-low heat.  (I have a gas stove which works better at controlling heat than electric ones). 
• Give the tofu a couple of tosses and turn heat down to low.  Allow the tofu to get browned on all sides.
• Meanwhile, add in the peppers to the veggie skillet.  Cook at low heat for about 1-2 minutes, then turn heat off; drizzle a small amount of Orange Miso Ginger Sauce over the veggies, give it a quick stir,  and cover.
• Add in 2-3 Tablespoons of Orange Miso Ginger Sauce (I use the Taste of Inspirations brand from Hannaford). 
• Continue to cook/brown the tofu for about 2 more minutes.
• Add to Veggie Skillet and sprinkle with sesame seeds and other spices.
• Serve over cous-cous, jasmine rice, brown rice or serve plain.

ENJOY!!!

MENU IDEAS for this recipe

Tofu Veggie Scramble with a side of freshly sliced avocado

Tofu Veggie Scramble with a side of Steamed Green Beans

Tofu Veggie Scramble with a side of Fresh Fruit Salad (I do this in summer months)

Tofu Veggie Scramble with Pita or Naan bread to scoop with. 

BE CREATIVE!!