Tofu keeps well in the fridge for weeks and can become the basis of a tasty meal in minutes, making it a versatile protein that’s great to have on hand. Here are three very different ways to enjoy this adaptable vegetarian staple.
Note in the recipes below that only ¾ pound tofu is in the scramble and a little is saved for the dressing. If you don’t use the whole block of tofu, place any leftover into a container or jar, cover with cold water, seal the container and store in the fridge for up to a week. Changing the water every couple of days will keep it fresher longer.
This tofu scramble is a nice change from the usual breakfast routine and comes together just as quickly as any style of eggs. Make it with spinach, shredded carrot and any herbs — but don’t forget the turmeric, as the spice gives the tofu its lovely golden hue. Enjoy over avocado toast for a hearty and tasty breakfast.
2 tablespoons extra virgin olive oil
½ a medium red pepper, seeded and thinly sliced
¾ pound firm tofu, rinsed and patted dry
¼ teaspoon turmeric
1 tablespoon tamari
1 scallion, thinly sliced
Large handful chopped …read more