The first weekend of 2020 is upon us, and whether you’ve settled into a resolution or not, it’s the perfect time to try something new. You don’t have to completely overhaul your life, of course, but why not change up those routines you’ve unwittingly fallen into over the last couple years? Likewise, you can encourage your kids to try something new as well. After all, variety is the spice of life.
So where better to start than with your family’s first breakfast of 2020!
Not only eating together, but cooking together, is an awesome activity for the whole family. It teaches safety, creativity, nutrition, and wellness.
As beijingkids‘ resident vegetarian, I’m always sharing tasty recipes with my colleagues, eager to spread the joy and versatility of a meat-free diet. And with more and more folks either going completely veg, or at least being mindful of the impact their dietary choices have on the planet — working challenges like Veganuary or Meatless Monday into their schedules — I thought it might be helpful to share some recipes with our readers as well.
Tofu Scramble
One of my favorite things to prepare on a Saturday morning is my famous tofu scramble. At least it’s famous in my house. It’s an incredibly easy dish to prepare, and with just the right amount of cumin, you can capture that smoky egg flavor we all remember digging into while we sat on the couch watching cartoons.
Though this recipe is pretty standard fare for a tofu scramble, don’t be afraid to get creative and add your own flourishes to it. Perhaps you’d like to throw in some broccoli, a side of potatoes, or melt some cheese on top. The choice is yours, and the possibilities are endless.
Ingredients:
- 1 Bell pepper
- 1/2 Onion
- 2 tbsp cumin
- 5 cloves garlic
- 2 blocks tofu
- 2.5 tbsp oil
Serving Size:
- Family of four
Directions:
1) Press your tofu to remove moisture, set aside
— To do this, simply wrap your tofu in a paper towel or cheese cloth, set it on a plate, and place another plate on top. Set some heavy objects on top, such as pans or books, and leave for at least 15 minutes, or until your tofu becomes dry to the touch.
2) Dice your veggies and set aside
— Meanwhile, dice your veggies and garlic, and prepare your cumin.
3) Cube your tofu — don’t worry about scrambling yet, you can do that once it’s in the pan
— Once your veggies are diced, cut your tofu into small cubes by slicing the tofu block lengthwise down the middle, followed by four to five cuts from top to bottom, and the same from left to right.
4) Once everything is chopped and ready, add oil and tofu to pan
— As your tofu cooks, use your spatula to scramble it up, much like you would if you were cooking eggs.
5) Continue cooking tofu on medium-high 5 to 7 minutes, or until it begins to brown
— This will help your tofu get a nice firm and crispy texture.
6) Reduce heat to medium-low and add garlic and cumin. Cook for 3 to 5 minutes
— Once your tofu is browned, add the garlic and cumin and mix well. Let this cook for another couple minutes, or until the garlic and cumin become fragrant. Don’t leave your burner on too high, or else you’ll char these precious flavors.
7) Add onion and bell pepper
— Continue cooking the entire dish until your onions and bell pepper begin to soften.
8) Serve immediately with a side of toast or fruit
— If you want to get real fun with it, you can wrap everything up in a tortilla for a delicious breakfast burrito!
Photos: Drew Pittock
