Do you ever cook with tofu?
This versatile, plant-based protein has long been a staple in Asian cuisine. You might’ve come across it in miso soup or served atop stir-fried vegetables at your favorite Chinese restaurant.
Today, I’m sharing a super simple tofu scramble recipe.
As a vegan, tofu is one of my go-to sources of protein. It’s incredibly easy to cook with and absorbs the flavor of whatever you season it with.
I had a bag of organic carrots that I wanted to use up, so I sliced and steamed them, then added the drained lightly steamed carrots into the stir-fry scramble.
To make this very easy dish, I simply sautéed sliced onions, steamed carrots, tofu, tamari sauce, and whole cumin seeds in a rimmed skillet. The result? A flavorful, protein-packed meal that works just as well for breakfast, lunch, or dinner.
You can enjoy it as is or serve it over rice. My husband added a drizzle of toasted sesame oil to his, and he thought it was delicious.
Ingredients:
2 medium onions, peeled and sliced in 1/2 moons
1 block of tofu (16 ounce), drained and cubed
4 large carrots, washed, sliced, and steamed
1 tablespoon of tamari sauce
1 teaspoon of cumin seeds
Salt and cracked pepper to taste
Directions:
Sauté onions in water, broth or oil (your choice) for 5 minutes until soft. Add remainder of ingredients and cook stirring for 5 more minutes. Serve over rice if desired.
I often enjoy this for breakfast in place of scrambled eggs.
My Notes:
I sauté in water instead of oil:
My preference is to use water or broth when sautéing onions or other vegetables. It saves on unnecessary calories and the taste is still delicious. I find it’s like eating salt. The more you use, the more you want. With oil, I begin not to miss it.
Whole Cumin Seeds:
I buy them in the Indian section of a supermarket or an ethnic market such as an Indian market or Middle Eastern market. I’m not sure if they sell them in the spice isle of the supermarket.
All my recipes are gluten-free and vegan.
