Wednesday, June 25, 2014

Early Summer Tofu Scramble

As I mentioned earlier, I spent the past few days on Martha's Vineyard, enjoying time with some of my favorite friends. We were very lucky to have a house that fit thirteen humans and a dog. Vacationing with a large group could cause some difficulties, especially at breakfast time, when everyone is still there and hungry. My solution was to throw together a giant tofu scramble, a food with one of the highest easy to delicious ratios on the planet. I am so happy to have omnivorous friends with no qualms trying what is often reserved for the veg set. I am also happy to report that the breakfast was a hit with all parties.

After breakfast, we went exploring. We checked out Chappaquiddick Island, bike trails along forests and beaches, Mytoi Gardens and the sunset at the Aquinnah Cliffs. As you can see by the pictures below, beauty abounds on the Vineyard.

at Mytoi Garden
Tofu scramble is a very forgiving and adaptable dish. Think of the amounts of vegetables I provide as suggestions. Over the weekend, I quadrupled the recipe and used multiple pans, but here I have pared it down to a normal size.

Early Summer Tofu Scramble
adapted from this recipe at The Post Punk Kitchen. Check it out for other variations.
serves 3
Cooking spray or a small amount of oil
3 cloves minced garlic
1 yellow onion, chopped
1 red pepper, chopped
1 lb. firm tofu, drained and pressed
1 cup broccoli, chopped
1 bunch asparagus, bottoms snapped off
1 lb. sugar snap pea pods, ends cut off
1 bunch scallions, chopped
2 tsp. ground cumin
1 tsp. dried thyme
1/2 tsp. ground turmeric
1 tsp. salt
Black pepper to taste
1 cup spinach leaves

1. Heat a large pan over high heat. Coat with cooking spray or oil. Add the garlic, onion and red pepper and sauté until the onions lose their color, about 5 minutes.
2. Crumble tofu into pan. Add broccoli, asparagus, peas and scallions. Mix everything together and cook for about five minutes.
3. Add the cumin, thyme, turmeric, salt and black pepper. Mix everything thorough and cook for another five minutes, stirring occasionally.
4. Stir in the spinach and cook just until it is wilted. If the mixture doesn't have too much water, cover the pan so the spinach will wilt quicker.
5. Remove from heat and serve.

Sunset at Aquinnah

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