Tofu Scramble & Advice For A Picnic
- Tofu Scramble*
- 1 tablespoon olive or grape-seed oil1
- 1 pound extra firm tofu (preferably pressed), thick sliced, and dried of excess water
- 1 heaping tablespoons nutritional yeast
- 1/4 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon curry powder
- 1/2 teaspoon granulated garlic (just do it)
- Kosher salt and freshly ground black pepper
- 1/2(ish) cups pureed tomato (Ideally, a large fresh plum tomato blitzed with the hand blender, but do what you must)
- 1/3 cup crumbled feta (I like Bulgarian)
- 1/4 cup scallion, sliced fine
- Curried 'Egg' Salad with Avocado, Wrapped
- 1 recipe 1 recipe Tofu Scramble, cooled (if you know this is where you are going with it, you may want to kick up the spice a bit)
- 1 large avocado, peeled, seeded, cut in a large dice
- 1 handful burrito sized flour tortillas (4-6?)
- In a small prep bowl, combine the nutritional yeast, turmeric, curry powder, cumin, garlic, salt & pepper. Set aside.
- Heat the oil in a large cast-iron (or other heavy, well-seasoned) skillet over medium-high heat. When the oil begins to shimmer, crumble in the tofu (mashing with a potato masher is also nice), and saute, stirring frequently, until you get a little golden color here and there. Sprinkle in the spice mixture and stir until throughly coated.
- Pour in the tomato puree, things will boil, sizzle and the pan will deglaze. Continue cooking, stirring constantly until all of the liquid has been absorbed or evaporated.
- Reduce heat to medium-low, and add the feta, stir to mix and melt. The feta should be melted away into the 'sauce' and disappear completely, this will only that a minute or two. Toss in the scallion, stir to incorporate, remove from heat. Taste. Season with additional salt and pepper if needed.
- *For your picnic, the really brilliant use for this scramble is:
- Make the filling: In a large bowl, gently combine the avocado pieces and the tofu scramble. Season to taste with salt and pepper, you might also like some additional feta.
- Wrap the filling in the tortillas, burrito-style, closing both ends. Fix with toothpicks, placed roughly to mark out thirds. Cut the wraps crosswise, in half, on a slight diagonal at the middle.
- Pack in wax-paper baggies, two halves per, folded over at the ends and held with a bit of kitchen twine or a pretty-colored small elastic, of the type used for bundling herbs and scallions. Pack sweetly in your favorite basket lined with a pretty kitchen towel.
- Voila!
olive, pressed, nutritional yeast, turmeric, cumin, curry powder, garlic, kosher salt, tomato, crumbled feta, scallion, egg, kick, avocado, handful
Taken from food52.com/recipes/18077-tofu-scramble-advice-for-a-picnic (may not work)