Low in fat and high in protein, this is one of the easiest and versatile recipes. This is just one version of how I make it. Use this recipe as a guide to adapt to your taste preference. I like the taste and texture of FIRM tofu, and serve this scramble as is, rolled up in a tortilla, or as the protein on my salad. The yellow color is from turmeric. Used widely in India, this relative of ginger is rich in Curcumin – the disease-preventing anti-inflamatory chemical believed to prevent or alleviate cancers, arthritis, and Alzheimers disease. My mother-in-law uses it everyday with the belief that it has virtually no side effects. Costco sells a really good quality turmeric for under $5 for a large bottle. (Take care not to get it on your clothes – it stains.)
- 1 packet Firm tofu – drained & crumbled
- 1 small onion
- 1/2 tsp chilli powder
- 1 tsp turmeric
- 1 tsp cumin powder
- 2 cups chopped spinach leaf (washed & drained)
- Salt & Lime/Lemon juice to taste
1) Drain the tofu and place in a colander on top of a large bowl to catch extra liquids. Place a heavy weight (or a pot filled with water) on top of the tofu so it presses down and squeezes out as much liquid as possible. Alternately, place tofu in a colander on a bowl in the refrigerator overnight to drain.
2) Crumble tofu. Finely chop the onions and spinach.
3) Heat 1tsp oil in a pan and saute onions till opaque and soft (or brown them if you like).
4) Add tofu and stir fry till lightly roasted on a medium flame, stirring frequently.
NOTE: I have substituted fresh spinach for frozen chopped spinach / kale. The spices and their quantities can be switched to your liking. I make another version with tofu, onions, jalapenos, cilantro, black beans, corn and diced tomato. Again, any of these items can be switched to suit your taste. Roll in a whole-wheat tortilla or stuff in a pita for a sandwich alternative.
MAKE AHEAD: This dish (and its variations) keep well in the fridge for a few days and can be reheated in the microwave.