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A Scramble That Stirs in Other Ways

, The Washington Post  |  Updated: January 12, 2016 18:00 IST

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A Scramble That Stirs in Other Ways

Tofu Scramble With Salsa Cruda. MUST CREDIT: Photo by Dixie D. Vereen for The Washington Post

The more you cook with it, the more you realize: Tofu really is the great kitchen chameleon. It can stand on its own - and taste like itself - in a simple, sublime dish of chilled tofu with a spicy topping. Dusted with cornstarch, fried and coated in a peppery-sweet sauce, it can approximate mushrooms or even beef in a hot pot. Crumbled and mixed with chilies, vinegar, garlic and more, it becomes a ringer for fresh pork chorizo.



I had long been skeptical, though, of its ability to play the part of eggs - you know, in a "scramble." I couldn't imagine that its texture could truly compete with that of soft curds, particularly when eggs are cooked slowly. So I avoided those recipes.



I shouldn't have. A recipe in Andrew Weil's latest book, "Fast Food, Good Food," seemed worth trying, perhaps because he calls for the scramble to be combined with a fresh and chunky salsa, avocados and tortillas - one of my favorite ways to eat eggs. But there is more wisdom buried in this recipe: Turmeric adds that appealing golden color, offset by a little diced red bell pepper, and a combination of cumin and a little cayenne gives the scramble an earthy flavor.



I was right on one count: The texture didn't remind me of eggs (at least not properly cooked ones). But once I stopped thinking about it that way and let the tofu be tofu, I found it just plain delicious.



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Tofu Scramble With Salsa Cruda



4 servings



Andrew Weil, the physician and healthful-lifestyle coach who developed the recipe, advocates letting pressed garlic sit for at least 10 minutes before adding it to a dish. That allows allicin, the compound responsible for garlic's health benefits, to form.



MAKE AHEAD: The salsa can be refrigerated in an airtight container for up to 3 days.



Adapted from "Fast Food, Good Food: More Than 150 Quick and Easy Ways to Put Healthy, Delicious Food on the Table," by Weil (Little, Brown, 2015).



Ingredients




For the salsa -



1/2 cup tightly packed cilantro leaves, coarsely chopped



1 cup chopped tomatoes



1/4 cup diced red bell pepper



1/4 cup diced red onion



1 small jalapeno pepper, seeded and minced



2 tablespoons fresh lime juice



For the tofu scramble



4 corn tortillas, for serving (optional)



2 tablespoons grapeseed oil



1 small onion, diced



3 tablespoons diced red bell pepper



3 cloves garlic, run through a garlic press and allowed to sit for 10 minutes (see headnote)



16 ounces extra-firm tofu, drained and crumbled into small pieces



1 teaspoon ground turmeric



1/2 teaspoon ground cumin



1 teaspoon sea salt



1/8 teaspoon ground cayenne pepper



Flesh of 1 avocado, thinly sliced, for serving (optional)



Steps



For the salsa: Combine the cilantro, tomatoes, red bell pepper, red onion, jalapeno and lime juice in a medium bowl, stirring until thoroughly blended. Cover and refrigerate until ready to use.



For the tofu scramble: If you plan to serve it with tortillas, preheat the oven to 350 degrees. Place the tortillas on a baking sheet; bake for 5 minutes or just until warmed through. (Alternatively, you can wrap the tortillas in a clean dish towel and microwave on LOW for 45 seconds.)



Meanwhile, heat the oil in a large skillet over medium-high heat. Once the oil shimmers, stir in the onion and diced red bell pepper; cook until the onion is starting to soften, about 2 minutes. Stir in the pressed garlic; cook for 30 seconds, then add the crumbled tofu, turmeric, cumin, sea salt and cayenne pepper, stirring to distribute the spices; cook for 3 minutes, stirring occasionally, until the tofu is starting to brown.



Serve the scramble right away, with the salsa and the warm tortillas and avocado, if using.



Nutrition | Per serving: 190 calories, 11 g protein, 10 g carbohydrates, 12 g fat, 1 g saturated fat, 0 mg cholesterol, 550 mg sodium, 2 g dietary fiber, 3 g sugar

(c) 2016, The Washington Post



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