This meal was a happy accident. More like happy desperation. The other morning, before I took my boys over to my parents for them to stay for a few days (yeah!), I made them some pancakes – using the last of the eggs. I was expecting to make a quick drop-off . That “quick” drop-off turned into me leaving 9 hours later after my mom and I went and bought some plants, re-potted them, making about 10-15 new plants. Oh, and before I left, I had to give my boys a bath. What’s the point of taking them to the Grandparents if you have to do the same things you do at home?! Anyways, I went home that night and had homemade guacamole for dinner. I was tired. Cut to the next morning. I just finished my workout: heavy lifting and running – a combo that leaves you very hungry. I needed more than a smoothie to refuel. I wanted eggs. A frittata to be exact. I love a good frittata. Remember how I said I used the last of the eggs to make pancakes for the boys? Well, I didn’t. Now I was annoyed. Annoyed and wanting eggs. All of this could have easily been solved with a trip to the grocery store but I decided to see what I already had on hand. I bought some tofu last week and had one prepped and ready for use. How does one prep tofu for cooking? Take it out of the package, drain it, and leave it in the fridge uncovered for a few hours; overnight is best. Then seal it. This helps make the texture of the tofu a bit firmer (even if you buy the extra firm kind).
Anyways, back to my breakfast. I have seen recipes for Scrambled Tofu before but I never got around to making it. I checked out a few of them to see if there was any special technique. Spoiler Alert: there isn’t. Some recipes recommended using turmeric or nutritional yeast for yellowing the eggs. I don’t like the way turmeric taste (but it makes a fantastic dye) and I don’t have nutritional yeast so that was a no go. Here’s how I made mine:
Scrambled Tofu (2 Servings)
1/2 block firm tofu, crumbled (I used a potato masher)
1/2 cup kale
1/4 cup green bell pepper, chopped
1/4 cup yellow pepper, chopped
1/4 cup orange bell pepper, chopped
1/4 cup red onion, chopped
1/2 cup tomatoes, chopped
2 garlic cloves, chopped
Set your skillet to medium and add olive oil. Next, add the garlic, onions, bell peppers, and kale; letting them cook for a few minutes. Add the tofu and tomatoes. This is when I add my seasonings. I also added a little more olive oil to prevent the tofu from sticking. Cook for another five minutes, continuing to stir. Top with chopped scallions.