Tofu Scramble

We particularly like it with some red pepper sauteed in as well. 

Ingredients

For the Spice Blend:

    2 tsp ground cumin

    1 tsp dried thyme, crushed with your fingers

    1/4 tsp ground tumeric

    1/2 tsp salt

    3 Tbsp water

For the Tofu:

    2 Tbsp olive oil

    3 garlic cloves, minced (or more, to taste)

    1 lb firm or extra firm tofu, crumbled

    Fresh black pepper to taste

Directions

First blend the spices and salt together in a small cup. Add the water and mix. Set aside.

     

Preheat a large, heavy-bottomed pan over medium-high heat

     

Sauté the garlic in olive oil for about a minute

     

Break the tofu apart into bite-size pieces and sauté for about 10 minutes, stirring often

     

Get under the tofu when you are stirring, scrape the bottom, and don’t let it stick to the pan; that is where the good crispy stuff is

Use a thin metal spatula to get the job done; a wooden or plastic one won’t really cut it

The tofu should brown on at least one side, but you don’t need to be too precise about it

     

The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate. Conversely, if the scramble seems dry add splashes of water until it’s nice and moist

     

Add the spice blend and mix to incorporate. Add the  pepper. Cook for about 5 more minutes. Serve warm