Spinach or Arugula Scrambled Tofu
Here’s a colorful, tasty spinach or arugula scrambled tofu that’s festive enough for a company brunch, but simple enough to make for any weekend or weeknight meal.
Ingredients
- 14ounce tub firm or extra-firm tofu
- 1 tablespoonolive oil
- 1 mediumred bell peppers, cut into strips
- 1 teaspoonsalt-free seasoning blend
- 1 teaspoongood-quality curry powder, or more, to taste
- 2scallions, sliced
- 1 mediumfirm, ripe tomatoes, diced
- 2 ouncesbaby spinach or arugula leaves, or half of each
- salt and freshly ground pepper to taste
- dried hot red pepper flakes to taste, optional
Directions
- 1
Cut the block of tofu into 6 equal slabs. Blot well between layers of clean tea-towel or paper towels. Cut the slabs into 1/2-inch dice, or you can mash the tofu if you prefer.
- 2
Heat the oil in a wide skillet. Add the tofu and bell pepper and sauté over medium heat, stirring frequently, until the tofu is touched with golden spots on most sides and the bell pepper has softened.
- 3
Sprinkle in the seasoning blend and curry powder and stir until the tofu is more or less evenly coated with the spices.
- 4
Stir in the scallions and tomatoes and cook for 2 to 3 minutes, or until softened.
- 5
Add the spinach or arugula, cover, and cook until wilted. Stir the spinach into the tofu mixture. Remove from the heat, season with salt and pepper, and serve from the skillet.