Tofu Scramble with Baby Spinach and Tomatoes (vegan).
After a long night of playing drums in my band Space Orphans and engaging in a moderate amount of “unhealthy” activity (libations). I woke up this morning with the desire to eat a more traditional style breakfast. Since I will be starting another 10 day juice fast this Saturday, I will allow myself to indulge just a little bit. Self control is the key to keeping balance on my journey. That said, I will be following this up later with a Golden Beet, Orange, Mango, Carrot, Spinach, Turmeric Juice and a 20 mile bike ride to keep myself in check.
This is a recipe I’ve been making for years now which I borrowed and edited from Sarah Kramer‘s book “La Dolce Vegan!”. I hope you enjoy it as much as I do.
1 tbsp of Olive or Walnut Oil
1/2 Onion (chopped)
2-3 Cloves Garlic (chopped)
1 block of Tofu; pressed, chopped and crumbled (non GMO soy…I use Bridge)
1 handful of Organic Cherry Tomatoes (chopped in halves)
2 handfuls of Fresh Baby Spinach (chopped)
1 1/2 tsp of Turmeric Powder
1 tbsp of Tamari (non GMO soy…I use San-J)
1 tsp of Dried Sage
Himalayan Salt and Pepper (to taste)
Unpackage the tofu and cut into 4 equal rectangles. Wrap them (side by side) in paper towels and lay them down on a clean hand towel. Wrap the hand towel around the bundle and press as much water out the tofu as possible. On a cutting board, cut all the tofu into small cubes and then roughly crumble it all (with your hands) into a large mixing bowl. Add in the Turmeric Powder, Tamari and Sage. Mix well and set aside.
In a large saute pan on Medium heat, warm the oil up to temp and add the onions and garlic. Stir occasionally for about 3 minutes. Now add the Tofu mixture and stir well. Heat mixture for about another 3-4 minutes. Add in tomatoes and Spinach. Heat through until spinach is slightly wilted. Salt and Pepper to taste.
Recipe makes about 4, 1cup servings. Serve with a slice of toasted Organic Whole Grain bread w/ Organic Preserves and Chia Seed.