Scrambled Tofu

• non-stick cooking spray
• 1 clove of garlic, chopped
• 1-2 cups of desired vegetables
• 3-6 oz. firm tofu, cubed or crumbled
• 1 tbl low-sodium soy sauce
• 1 tbl tahini
• 1 tsp grated ginger
• ½ tsp turmeric for color
• scallions/spring onions, for garnish

Notes:

*Some of my favorite vegetables for scrambles include broccoli, onions, mushrooms, and asparagus. The amount is up to you–include as much or as little as you like. The amount of tofu also depends on your appetite. I typically use two 3 oz servings of tofu, or about 2/5 of a block.

*I prefer Arrowhead Mills Organic Sesame Tahini brand.

1. Chop garlic and vegetables.
2. Heat a pan over  medium heat, sprayed with non-stick cooking spray. Add garlic (and onions, if using).
3. Once garlic has begun to cook, add other vegetables. I used bok choy for this occasion.
4. Once vegetables have grown soft, add tofu cubes or crumbles to the pan. (Crumbling is way more fun). Stir to combine.
5. Add soy sauce. Stir until tofu crumbles are coated in soy sauce flavor.
6. Add ginger, tahini, and turmeric. Mix well so that turmeric is evenly distributed. This ensures an equal golden color throughout the dish.
7. Transfer the mixture to serving plate and top with scallions.
8. Serve with appropriate accompaniments (such as kombucha!).

*I use cooking spray rather than olive oil in an effort to keep fat content moderate; with the tahini already in the dish, the scramble is plenty rich.