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Servings: 3 Prep time: 20 minutes
I was a pretty strict vegetarian for many years. Although I sometimes ate fish, dairy and eggs were banned from my kitchen. Tofu scramble became a favorite Sunday morning treat. I loved that it had the texture of an egg scramble with a lot of savory ingredients. This version is tasty enough for even the most confirmed meat eaters to enjoy. Eat it for breakfast with some seven-grain toast, or with brown rice for supper.
1. Heat 1 teaspoon of oil in a white skillet over medium-high heat. Once the oil begins to ripple, add the crumbled tofu and cook, stirring occasionally, until golden brown. Remove from pan and set aside.
2. Wipe the pan clean and put back over the heat with the remaining 1 tablespoon of oil. Add the red onion, and cook over medium heat, until they have turned translucent and are starting to caramelize, about 10 minutes. Stir in the cumin and cayenne pepper, and cook for 1 minute.
3. Add the tomatoes, jalapeño, and kale and cook for 5 minutes, or until the tomatoes are juicy and the kale has wilted. Stir in the frozen corn and then add in the browned tofu. Cook until completely heated through.
4. Turn off the heat, and stir in the Monterey Jack cheese. Serve immediately.
Ann’s Tips and Tricks
Firm tofu is full of water. It’s very important to drain it well before making any dish where you want it to brown.
Here’s how: Line a tray or board with a couple of layers of paper towel. Put a chopstick or butter knife under one end of the tray so that it tilts slightly. This will allow the water in the tofu to drain away. Lay the block of tofu on the tray and cover with more paper. Place a cutting board on top of the tofu, and then a weight. I usually use bottles of seltzer or mineral water. Leave for about 1 hour. This will gently press out most of the excess water.