VeganMoFo Day #11: Powerhouse Scrambled Tofu
This is the result of my one-month-long craving for a very spicy scrambled tofu. I put so many things into the dish that I might as well call it scrambled veggies with some tofu. It is really tasty and spicy and perfect for a hungry family.
Powerhouse Scrambled Tofu
(makes 4 generous servings)
1/2 medium yellow onion, chopped
7-8 cloves garlic, chopped
1 large yellow bell pepper, chopped
1 1/2 cups baby carrots, chopped
3-4 large portobello mushrooms, diced
2 cups cauliflower, roughly chopped
1 block of extra-firm tofu, pressed and cut into bite-size pieces
1 medium zucchini, cut into halves lengthwise and then sliced to 1/4-inch pieces
1 bunch of asparagus, woody ends discarded and cut into 1/2-inch pieces and tips reserved
1 cup canned cannellini beans
2 cups of baby spinach, loosely packed
3 tsp. chopped chives
2 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. ground garam masala
1 tsp. smoked paprika
3/4 tsp. chipotle pepper powder
1 tsp. cilantro leaves
Salt and pepper to taste
1. Saute onions, garlic and peppers over medium for about 5 minutes. You just want to slightly cook them to release some aroma so that you don't overcook anything in the end.
2. Add in baby carrots, mushrooms, cauliflower, and tofu and cook for 1 minute. Add all the herbs and spices except for salt and pepper and mix well. Continue to cook for another 10 minutes.
3. Add zucchini and asparagus and cook for 1 minute.
4. Add in baby spinach and beans and just heat through (about 30 seconds).
5. Turn off heat, adjust your spices if desired and add salt and pepper to taste. Serve warm.
Powerhouse Scrambled Tofu
(makes 4 generous servings)
1/2 medium yellow onion, chopped
7-8 cloves garlic, chopped
1 large yellow bell pepper, chopped
1 1/2 cups baby carrots, chopped
3-4 large portobello mushrooms, diced
2 cups cauliflower, roughly chopped
1 block of extra-firm tofu, pressed and cut into bite-size pieces
1 medium zucchini, cut into halves lengthwise and then sliced to 1/4-inch pieces
1 bunch of asparagus, woody ends discarded and cut into 1/2-inch pieces and tips reserved
1 cup canned cannellini beans
2 cups of baby spinach, loosely packed
3 tsp. chopped chives
2 tsp. dried thyme
1 tsp. dried oregano
1/2 tsp. ground garam masala
1 tsp. smoked paprika
3/4 tsp. chipotle pepper powder
1 tsp. cilantro leaves
Salt and pepper to taste
1. Saute onions, garlic and peppers over medium for about 5 minutes. You just want to slightly cook them to release some aroma so that you don't overcook anything in the end.
2. Add in baby carrots, mushrooms, cauliflower, and tofu and cook for 1 minute. Add all the herbs and spices except for salt and pepper and mix well. Continue to cook for another 10 minutes.
3. Add zucchini and asparagus and cook for 1 minute.
4. Add in baby spinach and beans and just heat through (about 30 seconds).
5. Turn off heat, adjust your spices if desired and add salt and pepper to taste. Serve warm.
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