Many weekend mornings our 11yo is now all equipped to prepare scrambled eggs for all of us. He’s mastered the right blend of eggs, milk, salt and pepper and makes a killer breakfast. Only I can’t eat it anymore. So tofu scramble to the rescue. I make this extra spicy and it’s an awesome picker upper in the morning. Especially since I stopped drinking coffee for some time now. For those vegans that can’t handle the spice, keep a glass of soy milk next to you when you eat this (or seed the Jalapeños).
The key part of the recipe is in marinating the tofu. The rest is easy. Like many stir-fry Chinese recipes, this one’s mostly prep with a short cooking time. The ingredient list for the Tofu Scramble is also pretty sparse:
- Organic Sprouted Tofu
- 2 tbsp Garam Masala
- 1 cup of Organic Soy Milk
- ½ medium sized onion, julienned
- 1 whole Jalapeño, diced with seeds
- 4 to 5 mini sweet bell peppers, diced
- Handful of cilantro, chopped
- 2 tsps of Olive Oil
Trader Joe’s sells Organic Sprouted Tofu as a twin pack. I used just a half of that, cut the tofu into cubes and crumbled them with my hands. In a small bowl, add the Organic Soy Milk and Garam Masala and whisk them together until the Masala is mixed in completely. Pour this mixture on to the crumbled tofu and drench the tofu completely. Use your hands to make sure that the tofu is evenly mixed in with the Masala. Set aside for 15 minutes or more. On a medium sized non-stick pan, add 1 to 2 tsps of Olive Oil. Add in the onions until they become translucent. Add in the diced Jalapeños and the sweet mini bell peppers and stir fry for another 5 to 10 minutes. Finally add in the crumbled tofu, stirring frequently until the tofu is cooked. Salt to taste and garnish with generous amounts of cilantro. Serves 2 to 4. I usually eat this with warm corn tortillas (like a breakfast burrito).
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