Scrambled Tofu

I’ve always said that brunch is the most important meal of the week. While I am a big fan of eggs (Total understatement. I’m egg’s no.1 fan. Egg has stopped answering my phone calls. Legal action has been taken. It’s gotten messy.) and could probably go for a nice scramble any morning, I’m also woefully aware that one egg contains 60 – 80% of the recommended daily maximum intake of cholesterol, so just think of how two eggs a day could add up. Yikes.

Scrambled tofu is a good way to have a satisfying, protein-rich, eggy-type breakfast without the pesky fat and cholesterol. Turmeric lends a nice yellow hue to the tofu as it cooks and is said to be a powerful antioxidant and anti-inflammatory agent. Onions add flavor, texture and vitamins, and smoked paprika adds a smoky flavor.

*Note that this recipe yields one generous serving or two modest servings.

Scrambled Tofu – serves 1 – 2

1/2 yellow or white onion, diced
1 T + 1 t olive oil
7 – 8 ounces of extra firm tofu (about half of a typical package of tofu)
1/4 t turmeric
1/4 t smoked paprika
2 T soy sauce
salt and pepper to taste

Heat olive oil over medium heat in a small skillet. Add onion and sauté until softened and lightly browned.

Meanwhile, press tofu between two cutting boards to remove any excess water. Cube the tofu and loosely mash with a fork in a small mixing bowl. Toss in turmeric, smoked paprika, soy sauce and second teaspoon of olive oil, salt and pepper until well combined.

Add tofu mixture to the onions in the skillet. Cook 5 – 7 minutes until the turmeric yellows and the tofu is heated through, flipping occasionally. Drizzle with a little olive oil, if desired.

Serve hot alone or with toast.

Ingredient origins – Tofu – New York; Olive oil – Italy, Onion – New Hampshire; Turmeric – unknown; Smoked paprika – Spain