Takin’ in Back to the Tofu Scramble

Soon I’ll be on my way, within an early summer get-away. So the produce needs to be used! I decided on whipping up an old fashioned tofu scramble… for its versatility, its ease and its deliciousness. And so you can try it out when you have your own variety of produce to utilize, I’m going post the recipe within this post… which is more like a guideline.

I did this overnight style. First put spices in a bowl.

• 2 tablespoons nutritional yeast
• 1 teaspoon ground cumin
• 1 teaspoon black salt
• 1/2 teaspoon chili powder
• 3/4 teaspoons turmeric
• 1/4 teaspoon garlic powder

Then press a block of extra firm tofu for 20 minutes. Afterwards, crumble the tofu by hand into the bowl and mix well with the spices.

Cover the bowl and let it sit in the fridge overnight.

The morning after, sautée half a white onion and three cloves of garlic in a large pan until browned. Then add the tofu. Stir occasionally as you cook out some of the moisture.

Now start adding what you have to use up. I had some diced zucchini I had previously roasted and some tomato.

A can of rinsed black beans? Yes.

Then a generous handful of chopped cilantro.

Tofu scrambles really take me back. Maybe I need to whip one up every Friday for the weekend?