Tofu Veggie Scramble

This is one of those go-to recipes that can make a quick dinner on a “school night.”A dash of turmeric and a generous handful of grated Pecorino Romano gives the dish a sunny flavor akin to scramble eggs and might persuade those who are suspicious of tofu to give it a try.

Recipe adapted from Martha Stewart Living, March 2008

Ingredients:

1 container (14 oz) of firm tofu

2 teaspoons of olive oil

½ red onion, diced

1 large orange of red bell pepper cut into ½” pieces

1 ¼ cup of cherry tomatoes cut into halves

1 ½ teaspoons fresh thyme leaves, chopped

3/4T teaspoon salt

½ teaspoon coarse ground pepper

6 tablespoons of grated Pecorino Romano or Parmesan cheese

Process:

Drain tofu and place on a couple of paper towels on a dinner plate. Remove more water by covering the tofu with second plate weighted with a small, gently heavy object like a mortar and pestle or a paperweight. Leave for 15 minuets or so. Transfer tofu to a shallow bowl and “rice” into rough chunks with a fork. Cover with plastic wrap and set aside.

Heat the olive oil in a large skillet and sauté the onions and peppers until soft. Add the tofu, tomatoes and spices and cook for three minutes more. Remove from heat and toss in the grated cheese. Serve immediately with rice and a steamed green veggie like broccoli or green beans for a colorful, nutritionally balanced meal.