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How I wish I could find this scramble on every Diner menu. Veggie Tofu Scramble is the alternative “All Day Breakfast.” It’s light, and surprisingly filling. Turmeric gives the dish it’s golden color, and has a warming, peppery flavor. The tofu and veggies paired with the crunch of seeded multigrain toast is addictive. Toss any thoughts of guilt out the window though: Every bit of this meal is good for you. High in protein, but low in saturated fats, scrambled tofu is perfect for making the switch to a low fat diet.
1 block extra firm tofu, drained
2 tablespoons sesame or vegetable oil
1/2 teaspoon dried turmeric
1/4 onion, chopped
2 cloves garlic, minced
thumb size piece of ginger, peeled and chopped
3 broccoli florets, sliced in half
half stalk of celery, chopped
1 medium sized carrot, sliced into thin diagonals
1 zucchini, cut into half moon shapes
2 dried shiitake mushrooms, soaked in hot water for 5 minutes (save the soaking water)
shoyu soy sauce to season
1. Using a large frying pan, saute the onions, garlic, and ginger on medium heat until soft. Stir in the turmeric and heat for 2 minutes to wake up the flavor of the spice. Add the carrots and celery, cooking for a minute, then broccoli florets for another minute, finally adding the zucchini and mushrooms. Pour in a tablespoon or two of the mushroom soaking water to flavor the scramble and stir.
2. Using your hands, crumble the tofu into the vegetables. Mix thoroughly, reduce the heat to low, cover, and cook for another five minutes. Season with shoyu sauce and serve hot on toasted multigrain bread.
I am sitting here with an elephant-sized to do list. One slight problem: My two and a half year old son Jake does not seem to understand why paying bills, writing, taking and editing photos, cleaning the house, and making his breakfast takes ...
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