I’m always on the hunt for recipes that serve double duty. You know, the kind of thing that you can make for dinner but also makes great leftovers for packed lunches. Something that’s equally good hot off the grill, or eaten at room temperature the next day. Something that’s fast, easy, soul-satisfying, AND jammed full of good nutrition.
This is one of those recipes. It also gets bonus points for being vegan, naturally gluten free, and incredibly delicious.
Never scrambled tofu before? It’s easy as pie.
Nay, scratch that. It’s way easier than pie! All you need to do is crumble some extra firm tofu, mix it with seasonings, then take it for a quick spin in a sauté pan. In this case the crumbled tofu gets hit with ground turmeric, nutritional yeast, and a bit of smokey cumin. Sautéd onions and red pepper pump up the volume and add another dimension of flavour. And that’s that. Your scramble is scrambled.
But wait, there’s more!
Serve the scramble hot out of the pan, layered over a bed of baby spinach with some diced tomato, sliced avocado, and a sprinkle of green onion. We all know how much I love spinach in the morning!
Or, you can divvy the mix up between three or four large tortillas (I used whole wheat, but a gluten-free tortilla is fine too!) and make this whole business into a portable, hand-held wrap you can eat on the go. I’ve made up wraps and eaten them 2 and 3 days after they were made and they were still in great shape! This means you could make extra scramble and make up wraps for packed breakfasts or lunches for a few days. I may just put them on an upcoming meal plan!
Turmeric is terrific! This golden hued root has been on trend lately, and with good reason. Turmeric comes from the root of the Curcuma longa plant, with tough brown skin and bright orange flesh. This bright pigment is what gives most curries their distinctive yellow colour. Curcumin, the ingredient in turmeric that is responsible for its golden colour, is thought to be the primary pharmacological agent in turmeric, and has important antioxidant, anti-inflammatory, and healing properties. The anti-inflammatory effects have been shown to be comparable to the many pharmaceutical anti-inflammatory drugs such as ibuprofen, without any noted side effects. But it’s health benefits don’t end there. Curcumin protects the liver form toxins and congestion, lowers cholesterol, reduces menstrual pain, helps with flatulence, and rheumatoid arthritis. Some studies are being conducted on the effectiveness of curcumin in the treatment of cystic fibrosis, as well as the prevention and treatment of several different types of cancer, including breast, prostate, and colon cancer, and childhood leukaemia. Turmeric is an excellent source of both iron and manganese. It is also a good source of vitamin B6, dietary fiber, and potassium.
- 2 x 250g packages extra firm tofu
- 2 Tbsp nutritional yeast flakes
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 Tbsp extra virgin olive oil
- 1 medium onion, diced
- 1 red bell pepper, diced
- 4 packed cups baby spinach leaves
- 1 medium tomato, diced
- 1 avocado, sliced
- 2 scallions, thinly sliced
- 4 whole wheat or gluten free tortillas (optional)
- Use your clean hands to crumble the tofu into a large bowl.
- Combine tofu with the nutritional yeast, salt, cumin, turmeric, and black pepper, and set aside.
- Heat olive oil in a large skillet over medium-high heat.
- Add the onion and red pepper, and sauté until the onion has just become translucent, about 5 minutes.
- Add the tofu mixture to the onions and peppers, and continue to sauté for 5-10 minutes more until the tofu is heated through and begging to brown.
- Remove from the heat.
- To serve, layer spinach, then scrambled tofu, then diced tomato, avocado, and scallions over the top.
- Alternately, start the layering with a whole wheat tortilla and wrap the fillings up like a burrito.
- Serve immediately, or cover wraps with tinfoil and refrigerate for up to 3 days.