• Thai Scrambled Tofu  •

🌿Serves 4

Tofu is best served warm. The warming spices - turmeric, curry paste, and ginger - also make this dish perfect any time of day in winter on cool mornings.

  • 8 ounces firm tofu

  • ½ cup ¼ inch diced red bell peppers

  • ½ cup freshly cut or frozen corn kernels

  • ½ cup ¼-inch diced onions

  • 1 tablespoon toasted sesame oil

  • 1 teaspoon ground turmeric

  • 1 teaspoon green curry paste

  • 1 teaspoon minced fresh ginger

  • 1 tablespoon tamari

  • ½ cup canned full-fat 100% coconut milk

  • ½ teaspoon fine sea salt

  • 2 tablespoons chopped cilantro


🌿Directions:

  1. Drain the fotu and place it in a colander in the sink. Place a small bowl on the tofu and then put a large can of tomatoes or beans in the bowl. Let the tofu press for 20 minutes to drain excess water. Crumble the pressed tofu until it resembles scrambled eggs and set aside.

  2. Heat a large saute pan over medium-high heat for 2 minutes. Put in the peppers, corn, onions, and sesame oil, shaking the pan to coat the vegetables. Cook until the vegetables are just beginning to get tender, about 2 minutes. Stir in the turmeric, cumin, and curry paste, stirring to distribute the curry paste. Cook until the spices smell frangrant, about 2 minutes.

  3. Stir in the crumbled tofu, carrots, and ginger and cook, stirring occasionally, until the carrots soften up a bit, 2 to 3 minutes. Stir in the tamari, coconut milk, and salt, and simmer until the liquid thickens up some, 2 to 3 minutes. Remove from the heat, stir in the cilantro, and serve.

🌿Option:

You could replace the tofu with 6 eggs. Just sauté everything but the tofu in the saute pan, including the tamari, coconut milk, and salt. Then remove them from the pan and scramble the eggs in the pan. Add back the sautéed veg and you have a nice Thai egg scramble.