Tuesday, May 1, 2012

Special Recipe Scrambled Tofu with Spinach

Tofu, is scary and incredibly foreign to many. It carries a certain health nut stigma with it that is hard to shake out of the mainstream headtrip. The key to tofu is in its' preparation. It is a very bland, yet adaptable food which soaks up neighboring flavors well. This recipe is a great introduction to the culinary greatness of the humble soybean curd called tofu. Try it- really- just try it!

serves 2-3
1/2 a block of firm tofu, crumbled
1-2T Tamari (or soy sauce)
2 cloves garlic, minced
2 cups fresh spinach, chopped
1 roma tomato, diced
2T nutritional yeast
2t curry powder or 1t tumeric powder

In a thick bottomed medium saucepan or skillet add all ingredients. Stir frequently while cooking over a medium low heat for 5 minutes. Scrambled tofu is ready when you smell the garlic aromas being released and the spinach is fully wilted. Swiss Chard or Kale can be substituted for the spinach.

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