A quick and addictive recipe for scrambled tofu — with cubes of soft browned potatoes, broccoli, and pieces of red bell peppers. Yum!
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Dinner, Main Course
Cuisine: American, Vaguely Asian
Servings: 3servings
Ingredients
1poundfirm tofu
1tablespoonsoy saucemake sure it is gluten-free
1/2teaspoonsmoked paprika
1/4teaspoonturmeric
salt and pepper
2-3tablespoonsolive oil
2-3small potatoes
1red bell pepper
1/2teaspoonfennel seedeither ground or whole is okay
2cupsfrozen broccoli florets
optional: shredded lettuce
Instructions
Cut the potatoes into half-inch cubes. Shape them into a big O on a microwave-safe dinnerplate. Microwave for five minutes. (The O-shape of the ring lets the potato cubes cook more evenly.)
In a big bowl, mash the tofu. You can mash it with a potato masher or with your hands. Tip: If you use a potato masher, it is easiest if you start by mashing just the edge of the block of tofu and work your way inward gradually. Stir in the soy sauce, paprika, turmeric, salt, and pepper.
Heat the olive oil in a large (12 inch) nonstick frying pan. Add the potatoes and tofu. Heat until the potatoes are soft and everything is starting to turn a gorgeous golden shade of brown.
While the potatoes cook, put the frozen broccoli into a microwave-safe bowl. Sprinkle a few tablespoons of water on top, then some salt, and drizzle on a tablespoon of oil. Microwave for 8 minutes. Stir well, so that the salt gets well distributed. Drain. Add the broccoli to the potato-tofu mixture.
While the broccoli cooks, chop the red bell pepper and add it to the potato-tofu mixture.