If you have to convince someone that tofu is a tasty alternative to meat and animal proteins, try with scrambled tofu. Scrambled tofu allows you to be very creative: it can be paired with almost any kind of vegetable, from zucchini to carrots, from seaweeds to peppers (just to list a few). It’s also great with nuts. I think that firm or extra firm tofu work best for this kind of recipe but this is just my personal suggestion as I know that some people prefer the softer version. Choose extra fresh spinach.
250 g firm, organic tofu (GMO-free)
1 1/2 cups cooked spinach
1/2 red onion, chopped
3 tablespoons extra virgin olive oil
1 teaspoon rice malt syrup
1 tablespoon organic shoyu
2 tablespoons raisins
2 tablespoons pine nuts, toasted
grated zest of 1 organic lemon
whole sea salt, to taste
chili powder, to taste
Makes 2-4 servings.
Blanch the tofu by placing it in a pan of boiling water. Simmer for 2 minutes, remove the tofu from the boiling water and rinse it under cold water. Set aside.
It’s always a good idea to blanch tofu before sautéing it or baking it or using it for dips. The blanching procedure, which is very easy and takes only a few minutes, makes tofu more absorbent of flavours and its soy protein a lot more digestible.
In a wok, heat the olive oil and sauté the onion until it’s tender, then add the shoyu and the rice malt syrup. Keep cooking over medium heat for 1 more minute. If you are using frozen spinach you can throw it into the wok once you have cooked it separately in a pan of boiling water (and drained them well) and sautè for a couple of minutes. If you choose fresh spinach you’ll have to figure out the amounts (as you’re going to need more than 1 1/2 cups) and stir fry the spinach in the wok until wilted. Crumble the tofu using your hands and add it to the vegetables. Cook for 3-5 minutes, then add the pine nuts, raisins, chili, lemon zest and a pinch of salt. Taste and adjust seasoning with additional salt and chili if necessary, stir and serve.
Posted in: cooked