Hearty Tofu Scramble

We like recipes that are simple and fun to customize. With tofu scrambles, there are so many options. We threw Brussels sprouts and mushrooms in this one, and you could easily make one with tomatoes and peppers or other combinations. Or, you could mix up the spices and add in oregano or fresh basil, maybe use some chili powder in place of paprika. Have fun and experiment.

To make this even easier, chop the veggies and prep the tofu a day ahead. An important step in prepping the tofu is pressing it, so make sure to do that first.

Ingredients you’ll need

• 2 tsp olive oil

• 1 block extra firm or firm tofu, pressed

• 2 tbsp cumin powder

• 2 tbsp paprika powder

• 1 tbsp turmeric powder

• 1 tsp salt

• 1 clove garlic

• 1/4 red onion

• 1/2 lb Brussels sprouts

• 1 cup white button mushrooms (or other favorite mushrooms)

• 3 red potatoes or 2 medium russet potatoes

• 1 tsp white cooking wine or juice from 1/4 lemon

• 1/2 cup fresh cilantro, chopped optional for topping

• 1 green onion, chopped optional for topiing

• (optional) tabasco or red pepper flakes for serving

Cooking Instructions

1. If you haven't pressed your tofu, do that now using a tofu press or wrapping the tofu in paper towels and putting a pan or books on top to press down on it and and release the water.

2. Fill a medium pot with water and bring to a boil. While it is boiling, wash and cube the potatoes into 1-2" pieces (a little bigger than bite size).

3. Mix the cumin, paprika, turmeric and salt together in a bowl. If you want a little heat, add a 1/4 tsp cayenne power. Crumble the pressed tofu into small pieces in a medium sized bowl. Pour just 2 teaspoons of the spice mix over the tofu and mix well with your hands to ensure all pieces are coated. Keep the rest of the spice mix to add to the rest of the scramble later.

4. The water should be boiling now, so add your potatoes to the pot. Cook until fork tender, about 10 minutes. While the potatoes are cooking, prep your vegetables. Chop the garlic, onion, Brussels sprouts and mushrooms and set aside. Chop cilantro and green onions if you plan to use for toppings.

5. Check the potatoes and once they are cooked, strain in a colander to remove any water. Heat a large skillet or wok on medium heat. Add the olive oil. Once hot, add the onions and cook until almost translucent, then add the garlic and cook for about 30 seconds, mixing with the onions.

6. Add the mushrooms to the skillet and cook until moisture is removed, mixing with the onions and garlic. Add the Brussels sprouts and cook for 5-10 minutes, until tender in the middle. Then add the potatoes to cook for a few minutes to crisp them up.

7. Add in the tofu mixture and the rest of the spice mix. Cook for about a minute, then add the white wine, stir well and remove the pan from the heat.

8. Taste the scramble for salt and add more if needed and mix again. It's ready to serve! Put on plates or in bowls, top with cilantro, hot sauce, green onions and any other toppings you might like.

Enjoy!