Tofu Scramble

Scramble seems to be a good word for my life at the moment – a mad rush to get things done by hook or by crook. I wont bore you with the things that have fallen by the wayside but I will share with you a tofu scramble that I made recently.

I had mentioned a while back that I made the best tofu scramble ever when I used a vegan cheeze sauce. So the next time I made a tofu scramble I checked for recipes in my blog and found I had only blogged one other scramble.

You see, I blog not just to share recipes with readers, but also to remember what I did last time. The other tofu scramble I have blogged used roasted vegetables, which I do not often have on hand. So I decided to record what I did with a recent scramble. I am not sure this one was quite as excellent as the cheezy scramble but it was still rather tasty.

I should make the disclaimer that I never liked scrambled eggs (or any other eggs) so when I talk about tofu scramble I don’t try to make it soft and silky like I think scrambled eggs might be. I prefer crumbled firm tofu and lots of vegies in my scrambles. Not for the purists! But after all I am more likely to eat it for dinner these days. I have found a few other scramble recipes in the blogosphere that I’d like to try:

Post Punk Kitchen: Scrambled Tofu
Vegan Dad: Super Vegie Tofu
Have Cake will Travel: Pumpkin Tofu Scramble
Pamela Cooks: Greek Tofu Scramble
Berry Bundle: Tofu Spinach Scramble with Avocado
A Vegan about Town: Tofu Scramble options

Previously on Green Gourmet Giraffe:
This time one year ago: PPN Sausages Pasta, Garden and Global Warming
This time two years ago: NCR Pumpkin and Tofu Laksa
This time three years ago: Easy Peasy Risotto Soup

Tofu scramble
Serves about 4

• 1 tbsp olive oil
  
• 1 onion, chopped
  
• 2-3 cups of chopped cabbage
  
• 1 medium carrot, grated
  
• 1 medium zucchini, diced
  
• 4 medium mushrooms, diced
  
• 2 cloves garlic, crushed
  
• ½ tsp smoked paprika
  
• ½ tsp cumin
  
• 2 tbsp tamari (or soy sauce)
  
• 2 tbsp tahini
  
• 400g firm tofu, crumbled
  
• bunch of asparagus, diced (or about a cup of frozen peas)
  
• ¼ cup of chopped sundried tomato
  
• handful of rocket or other greens
  
• 2 tbsp nutritional yeast flakes (I meant to add it earlier but forgot so I added it at the end when I served it)

Heat oil in a large frypan or wok. Cook onion, cabbage and carrot over medium heat for about 10 minutes. Add zucchini and mushrooms and cook another 5 minutes. Add garlic, smoked paprika, cumin, tamari and tahini and cook for 5 minutes. Add asparagus and sun dried tomatoes and cook for 5 minutes. Stir in a handful of rocket. Serve warm on toast or rice with a sprinkle of nutritional yeast if desired.

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