Yes, Tofu Scramble and here’s why…
My mother was the best cook. Since every Italian kid feels the same way, including my mom about her own mother – especially if we’re talkin’ holiday feasts, I wanted to share a healthy, American recipe that we have the day after our Christmas Eve feast of many, many fishes. I add spinach and leftover roasted red peppers for a festive, colorful touch. This low cal, high protein, zero cholesterol option will satiate you for hours without filling you up and knocking you out of contention for a Christmas Day round two meal-fest.
(Holiday) Tofu Scramble
1 package (14 oz) extra firm tofu
¼ tsp curry
¼ tsp cumin
¼ tsp turmeric
1 tsp onion powder
1 tbsp Nutritional Yeast
1 – 2 tbsp extra virgin olive oil
fresh ground pepper, to taste
Optional (Holiday) additions for a festive red & green burst of color:
1/3 cup “leftover” roasted red peppers w/garlic (slice peppers to bite size squares)
1 cup fresh spinach leaves
Heat olive oil in medium frying pan. Add tofu and mash in pan until crumbly. Heat for 2-4 minutes, stirring tofu. Pre-mix dry ingredients and sprinkle on top of tofu. Mix well into tofu until it turns a uniformed yellow, just like scrambled eggs. Add in the optional holiday ingredients and stir. Put lid on pan and lower flame. Simmer for about 3-5 minutes until spinach is wilted. Serves 4 and leaves room for all those leftover fried shrimp at lunch.
