Tofu Scramble

Lately I’ve been reading about spring bringing changes, new beginnings, inspiration, etc. on other blogs.  I suppose spring has a way of doing that.  We all emerge from the shroud of winter, gladly running around barefooted at the first hints of spring (or at least we do in Texas).  The transitional seasons of spring and fall typically bring about changes in us as they do in mother nature.  I guess it can only be expected since we are indeed a part of mother nature.

All of this is to say that I’ve been feeling the spring inspiration lately.  I’ve been trying to think about everything I’m juggling and how I want to make it better, make more time for it, or evolve it in a way that best suits me right now.  In terms of the blog, I’m feeling a little overwhelmed and uninspired when it comes to baked goods/sweets because all of my time and energy for that is being spent in recipe development for my shop and the farmers market. It’s been a little bothersome to have random sweets from a post lying around when I’ve already got loads of others from recipe testing enticing me.

I know I mentioned it briefly at the beginning of the year, but I eat mostly vegan now in addition to being gluten free.  Since my dinners at home were vegetarian to begin with, it really hasn’t been too hard of a transition.  I know this isn’t the case with most folks out there, so I’ll be sharing more savory vegan fare here from now on.  But, since I don’t like having strict rules for the blog, I may throw in anything else I’m digging at the moment.  Basically I’m taking a cue from my yoga practice and finding what feels good.

So, tofu scramble!  It’s become one of my go-to recipes when I’m short on time because I almost always have a block of tofu and some seasonal veg hanging out in the fridge.  It’s one of those customizable recipes that will work with whatever veg you like or have on hand.  Easy, peasy.  You can eat it as is, though I highly recommend it with a side of fresh avocado.  It also makes an awesome taco filling in case that’s what you are feeling at the moment.  Load up some fresh corn tortillas, add some avocado and salsa of course, and you’re good to go!  Since my stomach is starting to growl, I’ll leave you with the recipe.  Have a good rest of the week my friends 🙂

Veggie Tofu Scramble
notes: My favorite tofu as of late is an organic extra firm sprouted tofu, but whatever you choose, try to make sure it’s firm or extra firm.  The veggies listed below are what I had on hand, but this dish will work with whatever you have.  

1 tbsp safflower or coconut oil
4 or 5 small carrots, sliced
1 8-ounce container cremini or other small mushrooms, sliced
1/4 tsp turmeric
1/2 tsp paprika
2 garlic cloves, minced
4 scallions, sliced
1 block of extra firm tofu, drained and crumbled
2 tbsp nutritional yeast
3 large handfuls of baby kale or other greens of your choice
sea salt & pepper to taste
avocado to serve (optional)

Heat the oil in a large skillet over medium heat.  Add the carrots and a pinch of salt and cook until they just begin to soften.  Next, add the mushrooms, another pinch of salt, a pinch of pepper, the turmeric, and the paprika.  Saute the mushrooms until they just start to soften, then add the garlic and green onions.  Cook for about 2 minutes, then add the crumbled tofu, the nutritional yeast, a splash of water, and a good pinch of salt. Stir everything together, then cook for 5 minutes.  If the scramble starts to look dry, add a splash a water. After 5 minutes, turn the heat down to low, and add in the kale.  Cook for 1 to 2 more minutes until the kale just starts to wilt, then remove the scramble from the heat.  Taste the scramble, then add more salt/pepper if needed.  Serve with a few slices of fresh avocado.  Makes 2 generous servings.