Now, everyone knows how to make a tofu scramble, but I particularly like this one, which I adapted from a recipe called Southwestern Tofu Scramble. It’s quick and easy and contains most of the desirable G-BOMBS (all that’s missing are berries and seeds, but you could add a bit of quinoa without too much of a difference).
1/2 cup BBB broth
1/2 cup chopped onion
1 TBS chopped garlic
1 cup sliced celery
1 cup sliced carrots
1 cup sliced red/orange/yellow peppers
1 cup broccoli florets
1 cup sliced mushrooms
2 ounces of fresh (or frozen spinach)
1 package firm tofu crumbled
2/3 cup beans (I use a mixture of black and kidney)
1/2 tsp turmeric
1 tsp. cumin
1/4 cup hot sauce (Frank’s is fine)
1 sliced serrano pepper
a handful of fresh chopped cilantro
Bring the broth to a boil in a non-stick frying pan. Add the next six ingredients and stir fry on high for a minute or two. Fold in the next four ingredients and the spices and hot sauce and cook for another few minutes. Don’t overcook–the carrots and broccoli should be crisp, not mushy.
Serve with a side of salsa and avocado slices. Top with serrano pepper and fresh cilantro.
When I make it for J, I top with with grated cheddar as well.
Here’s the finished product:
Notice that I’ve also added a side of my creamy sriracha. I use serrano peppers, rather than jalapeno, because I find the serrano peppers a little crisper, and I like their heat a bit more than jalapeno heat. I don’t use ground chili pepper because I think it tends to dominate the taste of it a bit too much.
Oh, and because our space is now limited, my spices aren’t as easily accessible, so J mounted this handy-dandy test-tube holder for all my everyday spices right beside the stove: