sesame tofu scramble

Tofu scrambles have become my staple food in the last year--I can make them with pretty much whatever ingredients I have and they come out good as long as I add coconut milk and salt of some sort. This asian-cuisine-inspired version is probably my favorite; I always double the batch and store leftovers in the fridge for breakfast or lunch the next couple days. 

Serves 2 very hungry people

1 tablespoon sesame, peanut, or coconut oil

1-2 onions, finely chopped

4 cloves garlic, minced

1-2” piece fresh ginger, peeled and minced

1 red bell pepper, seeded and chopped

1 cup mushrooms, thinly sliced (optional)

1 (around 14 oz) package firm or extra-firm tofu

¼-1/3 cup coconut milk

¼ cup nutritional yeast

2 tablespoons soy sauce/tamari/Bragg’s Aminos, or to taste

2 teaspoons cumin, ground or whole

¼ teaspoon ground turmeric

pinch of ground hot pepper, such as cayenne or chipotle, to taste

½ bunch greens (kale, collards, chard), stems removed and coarsely chopped OR several handfuls of baby spinach

2 teaspoons toasted sesame oil

2 tablespoons sesame seeds (at least)

black pepper

In a large pan, heat oil over medium heat. Sauté onion, garlic, ginger, and bell pepper about 10 minutes, until onion is translucent. Add mushrooms, if using. Squeeze the excess water out of the tofu with your hands and crumble into pan. Saute another 10 minutes, until tofu is slightly browned. Stir in coconut milk, yeast, soy sauce, cumin, turmeric, and pepper. Add greens and cook another 5 minutes, until they’re wilted. Stir in sesame oil and black pepper, and sprinkle generously with sesame seeds. Remove from heat, and serve hot.