Tofu Scramble with Basil
Tofu gets such a bad rap. Sure it’s a blubbery white block of who-knows-what (soy) that is completely tasteless, but that doesn’t mean we should all be haters! Once I learned how to cook with tofu and flavor it correctly, I started to really love it. And isn’t that the case with most foods? I mean, who sits around eating completely plain egg whites or chicken breast with absolutely no sauce or seasonings? Bland.
It’s been a while since I made tofu the main star of a meal so I used a block to whip up this Tofu Basil Scramble:
- 1 block firm tofu, drained and squeezed of as much water as possible, fork mash
- 1 container sliced white mushrooms
- 2 cups baby spinach leaves
- 1 bell pepper, diced
- 1 white onion, diced
- 1 Tbsp nutritional yeast
- 1 tsp sea salt
- 1/2 tsp turmeric
- 5-10 fresh basil leaves, cut into ribbons (chiffonade)
- olive oil
- hot sauce to taste
Heat oil in a pan and add mushrooms, pepper, and onion. Sautee until all have softened, about 5-7 minutes. Mix in salt and nutritional yeast, then add tofu, basil and spinach. Let this cook for another five minutes, mixing every few minutes to combine. Top with hot sauce or sriracha sauce if you like a little kick in the pants.