Friday, April 20, 2012
I must say, I was inspired to make this after reading Amanda Eats SLC blog, but I do have my own take on what is probably basically the same thing :) .
1 package extra firm tofu, drained
1 small or half a large onion, diced (I use yellow, they are cheap)
1 small can mushrooms - fresh is better but I only had canned on hand so that is what I'm listing here
1 head broccoli, cut into florets
1 handful spinach from the prewashed bag for salads
2 cloves garlic, minced (more or less to taste)
Dash soy sauce
1/4 cup nutritional yeast
2 dashes tumeric
Olive oil for frying
Cube tofu, or crumble. If cubing, make sure fairly small, I'd say 1/2" per side or smaller. Add to a stir-fry pan along with the mushrooms and onion and just a drizzle of oil. Heat to medium high and while that is browning ever so slightly and you are stirring occasionally, steam your broccoli in the microwave for 4 minutes. If you do not like microwaves, just steam on the stove top. When done, add broccoli, spinach, garlic, soy sauce, nutritional yeast and tumeric to the pan and cook until the spinach is wilted and the garlic is cooked (only a couple minutes more).
Served on whole wheat toast spread with Earth Balance vegan margarine.
This time I also added a small amount of frozen peas, but they were yucky in it! Don't think I'll be doing that again any time soon. This is the perfect meal for using up vegetables in your fridge. When zucchini is in season, I love adding that and if I had any bell peppers, they would have been a nice addition (red for the color would be good). If you like spice, try adding some jalapeno or red pepper flakes.
I also had to make this after a recent discussion on how bad the Blue Plate Diner's tofu scramble is! On its worst day this recipe is far superior to their raw, silken tofu, slimy version!