Scramble, Scramble

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A yummy and simple recipe to warm you up (Rcp# 31, Tofu Scramble, Recipe by Dawn)

This is a recipe by my friend [Dawn]

Ingredients for Scramble, Scramble

  • 454 g (one 16oz-block) firm or extra firm tofu
  • 1 ½ teaspoons kalam namak (Indian black salt, for egg like flavor – optional)
  • ½ teaspoon turmeric powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • Salt and pepper to taste
  • 150 – 170 g (½ cup) chopped onion
  • 150 g (½ cup) chopped bell pepper (any color)
  • 1 tablespoon oil of choice (olive oil suitable for frying or canola oil)

Cooking Instructions for Scramble, Scramble

  1. Drain and dry the tofu.
  2. Place the tofu in a large mixing bowl and smush it with your hands to form bite size chunks.
  3. Mix in all spices. Taste and add salt and pepper to your liking.
  4. Heat the oil in a large skillet. Sauté onions and peppers until they are translucent.
  5. Add the tofu mixture and cook until heated thru and starting to brown.

Enjoy!!

Side Notes:

  1. Dawn called this recipe ‘Tofu Scramble’. But you know me: I am always up for a play on words. So when I saw an old spy movie recently and they were talking code, I thought: ‘That kind of reminds me of …’.
  2. I just realized how cool it is to have close friends who share a passion for mindful eating and good food. Thank you, Dawn! ♥♥♥♥♥♥
  3. A few more options:
    • If you cannot use turmeric, use some ground caraway plus ground nutmeg (a little more caraway than nutmeg, together ½ tsp) and a pinch of dried ginger instead.
    • Should your favorite grocery store not carry smoked paprika, try substituting smoked sea salt for the regular salt (easy there, strong stuff) and use your regular paprika of choice.
    • You can also substitute fennel for the onions (see [Valiant Supporting Cast] if onions don’t agree with you. And, given my love of the green stuff, I’d probably substitute one or two teaspoons of bear’s garlic in oil for the garlic powder (Ingredient Special on bear’s garlic coming up in late March, this time fresh from the meadows by the Baltic Sea).