First off, I planned on posting this earlier this week but I’ve had an insane week at work-maybe one of the busiest since I started my job. And next week isn’t going to let up at all. Our executive director left this week after many many years (just short of 20) at my organization and the new one starts on Monday. It’s all very positive and we knew this was happening but makes work very insane. I almost always get to leave work at 5, maybe once every 2 months I have to stay late. This past week I’ve worked till 9:30 three times. Ugh. And considering I have an hour and a half commute, I’ve been getting home late and tired. However, it’s all very exciting and I’m looking forward to seeing how next week goes when the new executive director starts. It’s gonna be a crazy one though…I better get some food all set for me in the fridge.
I have issues with tofu. It took me a long time to be able to cook it correctly, and when I do it never looks like it is supposed to in other people’s pictures. Maybe I’m buying the wrong kind? Maybe I’m not draining it enough? I don’t know, but I sure to have issues-it likes to take me to the back and beat me up with I try to cook it. I mean, it always tastes fine when I make it, but I just don’t think I ever do it right. One problem I have with it is that I always burn it. If I bake it, it always always gets burned and then sets off the smoke detector and causes a ruckus in my small walk-up. If I stir fry it, when I want it to stay in large chunks, it breaks down and kinda disintegrates into nothingness. When I make tofu scrambles, it never looks like real scrambled eggs like it does in cookbooks and at restaurants, it just looks like chunks of tofu. I think tofu is out to get me. What did I ever to do it? Just eat it! Maybe it hates me for that. Sorry!
I do love tofu though but don’t cook it too often cause I like to limit my soy intake. As I said in an earlier post, I keep servings of it in the freezer so I always have it on hand. I know this changes the texture significantly, which is why my tofu scrambles don’t look like other people’s tofu scrambles, but still!! It just won’t cooperate. Well, my individual serving of tofu came in handy during this crazy busy week. Amazingly, I thought enough ahead to pull out a bag from the freezer and stick it in the fridge before I went to work so I would be thawed by the time I got home. It was and looked like a real piece of tofu when I stumbled in after standing by an elevator at the executive director’s first of 2 goodbye parties, directing people “to the third floor, take a right when you get there and have a wonderful evening!” for four hours when my foot still hurt from my run on Sunday. I needed something quick and warm and yummy. And this was quick and warm and delicious. It probably took 10 minutes to prepare from start to finish, maybe even less.
Tofu scrambles are so good and not just for breakfast anymore! I make them for dinner very often and they always hit the spot. I got the flavor inspiration from Heidi Swanson’s awesome amazing cookbook “Super Natural Cooking” that my Mom gave me for Christmas this year. Thanks Mom!! I added more green stuff that she did and a shallot instead of an onion to provide a more subtle flavor. I LOVE shallots-sweeter than onions with a more delicate flavor. Try one once if you’ve never had it. This tofu scramble is my most common go-to. It’s perfect-a little spicy, a little sweet, a has great texture from the tofu and the spinach and makes your belly happy. Even if the tofu is out to get you-you’ll eat it first with this one.
Curry Tofu Scramble
1/4 block of tofu
lots of spinach (I used a TON. Use how ever much you want)
Frozen green peas
Salt & Pepper
Yellow Curry Powder
Red Curry Powder
Squeeze all the water from the tofu and crumble into small pieces. Saute the shallot in a little bit of olive oil until almost entirely cooked-about 5 minutes. I would use a non-stick pan. Works best here. Throw in the tofu along with about 1 teaspoon (maybe a little more) of yellow curry and a little less that 1/2 teaspoon of red curry (for heat). Cook for about 3 minutes, stirring frequently. Add the the spinach, and s&p to taste, turning the whole thing with tongs to wilt the spinach. When it is about half way cooked, (the spinach that is), add about 1/8 cup each of the edamame and peas. If needed add about 1/8 cup of water (I needed to this time), toss, and cover the pan with a lid from a pot, keeping the steam in. Cook for about 2 more minutes or until everything is done. Pour it onto a plate and enjoy!