Go-To Plant-Based Meal: Tofu Scramble

Welcome back.  I hope everyone had an enjoyable Thanksgiving.  I, for one, had a great few days celebrating with friends and family.  After all of that cooking, though, I'm not ready to make elaborate meals anytime soon.

Since I've been weightlifting again in recent weeks, having actually gotten back in the gym last week, I'm adding more high-protein meals to my repertoire.  I'm not sure that protein plays the roll in our health that the mainstream media would lead you to believe, but when you're trying to build muscle mass, it definitely comes in handy.  One of my go-to meals when I don't feel like slaving in the kitchen is a quick and easy tofu scramble.  I even had this amazing version in Fort Lauderdale last week at Holi Kitchen, which was perfect:

Holi Kitchen has cashew cheese folded into their scramble and it will pretty much make you cry tears of joy.

The great thing about a scramble is that it can literally contain whatever you might have in the fridge.  And if you happen to be someone who avoids soy, this can be made using canned or fresh cooked beans in place of the tofu.  It's such a versatile meal.  Here, I'm sharing my take on it.  I hope you enjoy.

Veggie Tofu Scramble

1 package of firm or extra firm tofu (non-GMO and organic if possible)

1 8-oz package of mushrooms, chopped

1 yellow onion, chopped

1 red bell pepper, chopped

1/2 can of artichoke hearts, chopped

3 cloves garlic, finely choppedxd

2-3 big handfuls of spinach, kale, or mixed greens

1/2 teaspoon ground turmeric

Sea salt and pepper to taste

Begin by heating a skillet over medium high heat.  I use a cast-iron skillet for all of my frying because I don't like to use oil if I can avoid it.  Open your package of tofu and pour the water off.  Flip the block of tofu onto 2 folded and stacked paper towels to remove the excess water, and let it sit while you prepare the vegetables.  Add the onion and mushrooms to the pan and allow to cook 5 minutes or so, until the onions are translucent.  Next, add the chopped peppers, artichokes, and the garlic to the pan and sauté until the onions and mushrooms begin to brown.  Once the veggies are about done, add your greens to the top of the mixture and cover, allowing the greens to wilt.  Once the greens have steamed and become brightly colored, stir them in, then remove the mixture from the pan and set aside.  Add the tofu block to the pan and begin smashing and crumbling it with your spatula until you achieve your desired size pieces.  Once the tofu is crumbled, sprinkle the ground turmeric and salt on top, and stir until all of the tofu pieces are yellow.  (This is how we fool omnivores into thinking we're eating eggs.)  The tofu will only need to cook for a few minutes.  I cook mine until it appears to dry out.  When the tofu is hot and looks dry, add the veggies back into the pan and stir well to combine.  Remove from the heat and serve.  Scrambles go well with sprouted grain toast, baked home fries, or more vegetables, and are awesome at any time of day.  Try adding a nut-based cheese, olives, tomatoes, or sprouts to the top for even more flavor.