Eggs were always my go-to breakfast food. Actually it was an egg sandwich (a Sizzli if you live in Wawa’s service area) picked up on my way into work. Since my elimination diet experience I’ve cut way back on the eggs, preferring to use them in my evening meal and limiting the frequency they’re consumed. In keeping with that “tradition”, I made a delicious tofu scramble this morning that I just had to share with you all.
Tofu is a blank slate. It takes on the flavor of whatever you season it with or cook it in. If you’ve never had it, a tofu scramble is a good introduction.
A tofu scramble is a great way to use up the little bits of vegetables you have in your fridge. Today I had zucchini, a couple cherry tomatoes, a half an onion, a red pepper and some black runner beans called ayocote that I cooked in the crock pot a couple days ago (more about the beans later).
For seasonings I chose cumin, turmeric, salt and pepper to go with the beans, but there’s no set rules. I would have enjoyed this with fresh herbs or a more spicy curry mix. If you have someone who’s a little reluctant to try tofu, crumble it a bit so it resembled scrambled eggs and use the turmeric to turn the tofu a nice egg-y yellow.
This post discusses tofu in a little more depth. I used firm silken tofu for the scramble. For a scramble, don’t bother pressing the tofu. You want soft curds that resemble eggs. Tofu usually comes four servings per package so it’s easy to portion as you need. Cover any leftovers with water and refrigerate.
A little fresh cantaloupe rounded out my delicious, satisfying morning meal.
Ingredients for two servings:
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1/4 cup diced red pepper
- 1/2 cup diced zucchini
- 1/2 cup diced cherry tomatoes
- two portions of tofu, chopped
- 1/4 teaspoon cumin, or to taste
- 1/4 teaspoon turmeric, or to taste
- salt and pepper to taste
- Heat the olive oil in a medium skillet
- Add the ingredients so the quick cooking items go in last, sautéing a minute or so between each one. For this ingredient list it went: onions, red pepper and zucchini, cherry tomatoes and tofu.
- Season to taste.
- When the tofu is warmed through, it’s ready to serve.
A tofu scramble makes a great change of pace from the usual breakfast.
A word about the ayocote negro beans: These beans look like black lima beans, but they’re actually a type of runner bean indigenous to Mexico. Rick and I received them as part of a gift pack from a company called Rancho Gordo. I’m not an affiliate, but I did enjoy the four types of beans that came in the gift pack. The ayocote beans were the best of the bunch. Rancho Gordo works with small farmers to grow and distribute many varieties of heirloom beans. I thought they deserved a shout out for their products.