Another Tofu Scramble
Ingredients:
12 oz. Extra Firm Tofu
2 Cups Fresh Spinach
1 Cup Fresh Tomatoes
1/4 Cup Fresh Basil
1 Medium Zucchini
1/2 Medium Yellow Onion
1/2 Small Jalapeño Pepper
4 Tbs. Extra Virgin Olive Oil
2 Tbs. Yellow Mustard
2 Tbs. Spicy Brown Mustard
4 Tbs. Nutritional Yeast Flakes
1 Tbs. Turmeric
1 1/2 tsp. Basil
1 1/2 tsp. Oregano
1/2 tsp. Parsley
1/2 tsp. Thyme
1 tsp. Black Pepper
1/8 tsp. Cayenne Pepper
Garlic Salt to taste
Preparation:
Rinse and drain the spinach. Set aside. Rinse basil and tear/shred/chop into small strips, add to spinach. Dice zucchini, tomatoes, onions, and jalapeños,* add to spinach/basil.
In a small bowl, thoroughly combine the oil, mustards, and spices.
In a large mixing bowl crumble tofu with hands until desired texture/size is reached. I like to press the tofu beforehand with paper towels to drain the excess water in order that the tofu is able to more fully absorb the seasonings. Some people freeze their tofu instead of pressing it to achieve the same effect.
Pour the oil/spice mixture onto the tofu in the large bowl. Mix thoroughly with your hands until tofu is fully coated. You can use a spoon instead if you want but I find that it works best with hands. (Keep in mind that your hands and fingernails will probably be stained yellow for a couple of days from the turmeric).
Transfer the vegetable mixture into the tofu mixture.* I like to do this last so I can slowly and gently incorporate the veggies without damaging them too much.
Now you can either cook this right away or let it marinate covered in the fridge overnight. It's great either way but I prefer to let it marinate for at least a few hours so the flavors are more fully absorbed.
All you need to do is spoon/pour the mixture into a skillet, stirring frequently over medium heat until desired consistency and temperature are reached. Anywhere from say 5-15 minutes.
This is clearly a highly adaptable recipe and you can experiment with all sorts of different vegetables, spice mixtures, and oils. I bet a Thai style peanut one would be nice with peanut oil, peanut butter, sugar, cayenne, peanuts, cashews, sesame seeds, basil, cayenne, purple and green onion, garlic, bok choy, string beans, red bell peppers, carrots, and purple cabbage would be awesome. Maybe just a little coconut milk and curry powder too. I think I'll try that next!
*Please always wear gloves when handling jalapeños and other hot peppers. If you touch them with bare hands wash right away with soap and cold water and do not touch your eyes or other sensitive areas. Last night I made the mistake of handling raw jalapeños with no protection and retained severe burns on my hands that lasted for several hours. I had to keep them fully covered in ice and/or cold water the entire time as otherwise the pain was unbearable. Today, 15 hours later, my hands are still burning slightly. NOT FUN.
Since I'm no longer vegetarian I like to eat this with breakfast sausages. I also sometimes like to make salsa to go with it. Any other vegetarian or vegan suggestions that would go well with this? Doesn't necessarily need to be typical breakfast food.