Sunday, October 01, 2017

Scrambled Tofu with Zucchini

Scrambled tofu* with zucchini, onions, tomatoes, and cilantro, served with oven-roasted potatoes and oven-roasted red bell pepper.

(*A variation on Jenn Sebestyen's recipe for Easy Tofu Scramble with Mushrooms.)
  • 1 medium yellow onion (diced)
  • 1 garlic clove (minced)
  • 1/2 medium zucchini (sliced thin and irregularly)
  • 1 package Mori Nu Firm Silken Tofu (drained and pressed)
  • 1 teaspoon Annie's Horseradish Mustard
  • 1 teaspoon tumeric
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon salt (or to taste)
  • 1/2 teaspoon pepper (or to taste)
  • 3-4 small bunches of cilantro (minced)
  • 1 medium ripe tomato (sliced thin and irregularly)
  1. Drain and press tofu under weighted plate for about 20 minutes. (I was surprised what a difference this step makes!)
  2. Mix spices well in small bowl.
  3. Crumble tofu into spices, and reserve.
  4. Sauté onion and garlic, about 5 minutes.
  5. Add zucchini.
  6. Cook until both are transparent, and beginning to caramelize, about another 5 minutes.
  7. Add the bowl of crumbled tofu and spices to zucchini and onions — cover about 5 minutes.
  8. Once mixture is hot, stir in cilantro.
  9. Stir in tomato; cover over low heat until hot.
  10. Serve hot.

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