I have tried tofu scrambles before but it turns out this time of year the garden offers wonderful things to add. I used my Lacinto, heirloom Italian, kale and garlic topping the scramble with a beautiful mix of my heirloom tomatoes, cilantro, red onion and lime juice (not mine). Serve it in a wrap, on brown rice, quinoa or on top of sauteed veggies.
Did I tell you kale packs as much calcium as milk but less the fat and hormones and is packed with vitamins, minerals (super food) and fiber. This makes it heart healthy, when not eaten as a side of french fries. My grandmother made the best french fries.
tofu scramble with garden veggies
- 1 12 oz package of Mori-Nu silken tofu, firm & drained in colander (substitute eggs if you feeling a bit savage)
- 1 medium shallot, chopped
- 1 cup kale, julienned
- 2 links of tofuky chorizo (or real chorizo if you’ve been bitten by the carnivore bug), I sliced mine and browned it first
- 2-3 cloves of garlic, chopped
- 1 tsp turmeric
- 1 tsp cilantro, dried
- ground white pepper to taste
In a saute pan, over medium heat, add 2 tsp olive oil and turmeric and blend for about 30 seconds then add the onion, garlic and kale to saute for a minute. Stir in the browned chorizo, tofu and cilantro.
additions or substitutions: this is where you get creative. . . crank up the gypsy kings to get the creative juices flowing
- green pepper
- hot pepper
- hot pepper flakes
- top with a dollop of yogurt or salsa
eyeballed salsa (approximate recipe)
- 2 medium tomatoes, chopped
- 1/4 cup onion/shallot, diced or thinly sliced
- handful of cilantro
- 1-2 cloves garlic, minced
- drizzle of extra virgin olive oil
- salt and pepper