housing. (ammenda) wrote in vegancooking,

Tofu Scramble with Carmelized Onions, Red Bell Peppers, Mushrooms, and Spinach

I have finally mastered the tofu scramble I feared for so long. I've never really followed recipes for tofu scrambles, and I know that parts of this are similar to recipes I've seen, but I've never come across a recipe quite the same, so do let me know if I've unintentionally stolen someone else's recipe!

Also, mostly for my own reference, I've started a journal chronicling the food my roommate and I make. It is all vegan, and I've got to say, pretty damn delicious. Some recipes are straight out of cookbooks, and some are entirely our own. If they're from cookbooks, it says. In case anyone's curious: 73439thavenue.

1 lb silken firm or x-firm tofu, drained and pressed
2-3 T olive oil + a few dashes chili oil (if you don't have chili oil, add a sprinkling of chili flakes later, with the garlic or tofu)
1 onion, sliced
1 large red bell pepper, sliced
1 cup criminis, sliced
two large handfuls spinach, washed
about 4 medium garlic cloves, minced

1 tsp low-sodium soy sauce
1 tsp salt
1/2 tsp tumeric
1/4 tsp cumin
1/8 tsp ginger powder
1/4-1/3 cup nutritional yeast
most of the juice of half of one small lime
freshly ground black pepper

Heat oil over low heat. Add onions. Prepare all your veggies. The onions should be cooking, but very, very slowly, not browning at all. Adjust heat as necessary, and stir every once in a while. Once all veggies are prepared, measure your spices to have them ready in a small bowl. Add mushrooms. Turn up heat. When they begin to release their liquid, add garlic, soy sauce, bell pepper, and spices. Once garlic and spices are fragrant and well-incorporated, add tofu. Break it up in large chunks with your hands as you add it. Stir fry it all over medium heat until it's all hot and the bell peppers are *just* starting to soften. Add lime juice, nutritional yeast, spinach and freshly ground black pepper. Turn heat off, mix well, serve warm with fresh grapefruit.
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