breakfast / lunch tofu scramble

I really like having tofu around. It is so versatile! If you don't like tofu food texture, then you may not have had it made the way you would like it. I like mine dry. I don't like the silken tofu unless it is made into a sauce.  I only buy extra firm (and organic). Then you must press the water out. Cut off the amount of tofu you will use from the whole block, then cut into 1/2 inch or so slices (not too thin). Then use paper towels or dishcloth to wrap the tofu in several layers and press down. You'll feel the water getting absorbed into the cloth. Some people put the wrapped tofu on a plate and set a big can on it and come back in 10 minutes. I just wrap and re-wrap and press with my hands. It's also wise to use just a drip of oil when you cook tofu. It helps crisp up the outside and makes it tastier.

Today I fixed a breakfast/lunch meal that really rocked! The secret is in the flavors you add.

Tofu with Green Peppers. 

I like my food spicy, but when it is the first meal of the day and I haven't been bouncing around, I like something a little tamer. For some, this will be spicy, so adjust accordingly.

1/4 of a tofu block, pressed and cubed - extra firm, organic tofu
1/3 of a large green pepper, diced
1 or 2 small fingerling potatoes sliced or small cubes, if you like. You could add mushrooms or onion instead of potatoes.
oil, tamari sauce, siracha sauce (or hot sauce), tumeric, pepper, cumin, cilantro (fresh or dried)

• Heat a small frying pan with 

1 tsp oil (about)
1 TBS Tamari Sauce (about) or veggie broth if you don't have Tamari, but it won't be as tasty :)
1/2 tsp Siracha sauce (depends on how hot you like it). If you don't have Siracha, try hoi sin sauce or red chili paste. If you only have hot sauce, add it at the end because it does not fry well.

• Mix together and let it heat (medium high)
• Add tofu and generously season with tumeric (tumeric gives it a lovely yellow color and makes it look like scrambled eggs. 
• Add the potatoes and peppers and stir to coat all. Break up the tofu cubes with your spoon or spatula. 
• Season with a few shakes of black pepper, cumin, and dried cilantro. I can't use fresh cilantro fast enough to warrant buying it in the winter. So I keep a jar of dried flakes around. If you are using fresh cilantro, you probably want to wait until the cooking is nearly done to add it. 
• Cook in the pan and toss/stir frequently to be sure it doesn't stick (depending on the pan you have). Should be 5-8 minutes on a medium heat to thoroughly cook potatoes and peppers. 
• If you didn't use Siracha or other cooking sauce, now add your hot sauce!

Another way to make this is to add spinach or chard halfway through the cooking. 

Eat and Enjoy!