tofu three ways

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.

Scrambled Tofu

Serves 2

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

Sea salt

¾ pound firm tofu, rinsed and patted dry

¼ teaspoon turmeric

1 tablespoon tamari

1 scallion, thinly sliced

Black pepper

Large handful chopped …read more

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