Tofu Scramble with Asparagus and Mushrooms |
Serves 4 |
For all ingredients, please consider using those that are organic. |
|
1 teaspoon |
olive oil |
4 |
scallions, thinly sliced |
1 bunch |
fresh asparagus, trimmed and cut into 1/3 inch lengths |
6 ounces |
mushrooms (shitake, cremini, or portabella), sliced |
8 ounces |
extra firm tofu, fully drained and crumbled |
1/2 teaspoon |
ground turmeric |
|
sea salt |
|
freshly ground black pepper |
|
Drain the tofu and place on a plate wrapped in paper towels. Press with your hands or weigh it with another plate to help release some of the liquid so it is a bit dryer. Crumble with your hands and set aside. |
Heat a medium size saute pan over medium heat. Warm the olive oil and add the scallions and asparagus. Sprinkle with a pinch of salt and cook for about 3-5 minutes stirring occasionally until the asparagus turn bright green. If you are using skinny asparagus, they will achieve this level of doneness within 2-3 minutes. |
Add the mushrooms, stir to incorporate and allow them to reduce for another minute or two. |
Add the turmeric and toss with the vegetables. Add the crumbled tofu, a sprinkling of sea salt, and freshly ground black pepper. Stir to combine all of the ingredients together and allow to cook for about 2-3 minutes longer. When the tofu in heated through and has absorbed the flavors of the vegetable mixture, it is ready to serve. |
Remove from heat and serve immediately with whole grain toast, freshly sliced tomatoes, hot sauce, or any condiment you might serve with an egg dish. |