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Have you made a New Year’s resolution to eat better? This might be the ticket. Mine isn’t as lovely to look at as the tofu at Café Flora, but we gobbled it down just as quickly.

scrambled tofu1

I ruined the vegan-ness of this by using yogurt sauce on the potatoes, but a tahini sauce would be just as tasty!

  1. Start with a block of firm tofu. Press it under some paper towels and a stack of plates for 10 minutes to get the excess water out, then crumble into a bowl and pat dry.
  2. Take a big bunch of chopped greens (chard, kale, rapini) and blanch them in boiling water, then drain and press out as much water as you can with the back of a spoon. (If using spinach or other very tender greens, you can skip the blanching step.) Chop two or three big garlic cloves.
  3. Make a sauce of 1/4 scant cup tamari or soy sauce, the juice of half a lemon, and half the garlic.
  4. Sauté the tofu in a pan with olive oil until it starts to brown, then add the greens and garlic bits and pour the sauce over. Stir and cook. It will start to smell amazing at this point.
scrambled tofu 3


Plate it up with some rice or fried potatoes–optional!

You can use the same technique with tempeh, which adds an extra dimension of rich flavor to the dish. Grate the tempeh, then sauté in a little liquid (I use water) to moisten and cook it through. Keep cooking until the liquid is gone and it is starting to brown, then proceed as above.


Kale and grated tempeh, ready to go!


The finished tempeh with wild rice mix.