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February 2, 2011

Snow Day Tofu Scramble


All week Chicago and the surrounding areas have been preparing for the Blizzard of 2011, also known as snowmageddon, snowpocalypse, blizzastrophe, SN(OMG), snowzilla, and thundersnow (yes the combo of thunder, lightning, and snow!). I thought that the predictions might have been a little exaggerated, but no, we got every last inch that they said we would-- 19" in total in my area.




The wind was incredible. The snow blew itself into most of the big piles that you see in the photo below. Surprisingly my driveway only had about 4 inches because the snow blew to the side creating a 5' tall drift. The wind was not so friendly to others, some friends' cars are completely buried and they have been digging out for hours. As peaceful as it looks here, the scene downtown is still a total mess. They closed down Lake Shore Drive and hundreds of people were stranded overnight, with rescue efforts taking up to 12 hours for some. It is still closed down now, and they are towing the abandoned cars to nearby lots as it continues to snow.




I am thankful to be in my warm house, thankful for canceled work, thankful that the snow has stopped here, and thankful for tofu. Just as the snow was starting yesterday afternoon I made a quick stop at Whole Foods for bread and milk tofu and kale before locking down for the storm. This morning I treated myself to a most delicious tofu scramble and the raspberry cornmeal pancakes from Eat, Drink, & Be Vegan. This is my new favorite pancake recipe. This recipe is wheat-free, utilizing oat flour, cornmeal, and flax--so as far as pancakes go, these ones are pretty darn healthy!
 



If you haven't scrambled tofu, what are you waiting for? This recipe is more of a guideline to get you started. Use your favorite spices and veggies, and have fun with it! 

Tofu Scramble for Two

1/2 package of firm or extra firm tofu (8 oz)(not silken)
1 clove of garlic, minced
1/4 cup chopped onion or 1/2 tsp onion powder
1/2 tsp turmeric (optional, but makes the tofu yellow like eggs)
1/2 tsp oregano 
1/2 tsp thyme
1/2 tsp paprika
1/2 cup broccoli florets, chopped small
5 button mushrooms chopped
1 cup kale, tough stems removed and chopped (or spinach, or chard)
1/2 cup chopped tomatoes
2 tbsp parsley, chopped (optional)
1 tbsp chives, chopped (optional)
1 tsp dijon mustard
1 tsp lemon juice
1 tbsp nutritional yeast (optional)
1 tbsp tahini (optional)
1 tbsp unsweetened non-dairy milk (optional)
Salt and pepper to taste

Drain tofu well, and press out water as much water as possible with a clean dish towel or paper towels by hand. You will be crumbling the tofu so feel free to squeeze down hard and allow the tofu to break apart a bit. Put the tofu in a bowl and mash with a fork until the consistency of scrambled eggs. 

Coat a skillet with cooking spray and heat over medium heat. Add tofu and cook for 5 minutes, stirring occasionally. Stir in garlic and onion (if using) and cook until fragrant. Add spices, broccoli and mushrooms and cook for another 5 minutes (until broccoli is crisp-tender). Add in the kale, tomatoes, parsley, and chives and cook until the greens have wilted. Stir in remaining ingredients (the optional ingredients will give a cheesy flavor), and season with salt and pepper. Serve hot.

15 comments:

  1. Wow - that's some serious snow. That scramble looks fantastic. I have never made a scramble with the regular tofu - just the extra-firm silken. I bet this is much better ;-)

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  2. WOW! That snow is a sight you would NOT see here in Southern California! Its beautiful!

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  3. I just posted my snow photo on Facebook. I totally made tofu scramble for myslef as well. Pancakes for the hubs! Great minds think a like! Stay safe!

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  4. Wowza-- that snow is something else! Glad you're staying warm with that tofu scramble :-)

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  5. We have gotten a lot of snow here in Boston, too - and I would have killed for this tofu scramble this morning! I recently went vegetarian, and will definitely be following your blog/recipes closely. Thank you!

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  6. The snow this year has been nuts, all over. It is strange really. It must be nice to have some quality breakfast on a snowy day though!

    http://haymarket8.blogspot.com

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  7. Sorry to hear the snow they were predicting happened. I have my fingers crossed that it doesn't disrupt your weekend plans.

    Hugs!
    Ali

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  8. YUM! that whole plate looks amazing! those pancakes! I lived in Canada for a while and your photos make me miss the snow! It's so beautiful... even if too cold for an aussie girl :p

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  9. Looks like we have about the same amount of snow! However, I think you have much more tofu delicious-ness at the moment, so you win. ;)

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  10. A friend turned me on to black salt (it's actually pink); it gives the scramble the smell and slight taste of real egg!

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  11. Yu-ummm :) That looks good. It's snowmageddon around here too! Craaaazy!

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  12. Tofu scrambles are the best!! Yours looks delicious.

    I have tried those pancakes before & they turned out horribly for me, despite my high hopes! I absolutely love that cookbook, so perhaps I should try it again...

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  13. that snow looks impressive - glad you had tofu on hand - thanks for the reminder to have tofu scramble - haven't had it for a while and I love it!

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  14. This loks as perfect breakfast. Very nice recipe, I 've bookmarked it to try it. As soon as snow falls, maybe even before :)

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  15. I've only tried making a tofu scramble once or twice, I really need to try again! Yours looks delicious, perfectly coloured with lots of veggies.

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