April Cooking By Color – Red
Tofu scramble is probably one of my favorite foods. It’s so easy to whip up and so versatile in the way you change up the spices and the veggies inside. When I moved back home to cook for my dad, one of the first things I made for him was my Southwestern Tofu Scramble (from Blissful Bites). He flipped for it saying he liked it better than scrambled eggs. Score! This made me so happy!! I pretty much made the same kind of tofu scramble every time. Until now.
I don’t want to toot my own horn, but it’s been said that I make the best tofu scramble ever. When looking for foods to feature for red month, I thought about how much I love Thai curry, but that is not a very exciting recipe to feature. I grabbed Thai Kitchen’s red curry paste from the store and got excited to experiment with it. And then this tofu scramble was born. Sometimes ideas come to me that I’m really not sure about but I go with them and thankfully I have more hits than misses.
This might just become your favorite tofu scramble. It is seriously good. I thought the red curry paste was going to be spicier. Either I got a weak bottle or my spice tolerance is finally up to that of a normal Texan’s 😉 Feel free to add cayenne or Sriracha if you want to make it spicier! This recipe is great for breakfast, lunch, or dinner!
Red Curry Tofu Scramble
Makes 3 to 4 servings
1 (14 ounce) package extra firm tofu, drained (and pressed if needed)
1/3 cup water or broth
1 cup small cubed yam
1 cup broccoli florets
1 Roma tomato chopped
1 tablespoon nutritional yeast
1 tablespoon tamari
1 tablespoon lime juice
1 tablespoon red curry paste (I used Thai Kitchen brand)
Dash maple syrup
Crumble up tofu in a bowl and set aside. Heat up a medium skillet with water or broth and when bubbly add the yam. Reduce flame to simmer and cover with lid. Stir occasionally and cook until yam is just barely tender. Add more broth as needed to prevent yams from sticking. Stir in broccoli and tomato and replace lid. Cook for a few minutes more till broccoli is crisp tender. Remove from skillet and place veggies in a small bowl.
Heat skillet back up over a medium high flame with either a touch of broth or oil. Add crumbled tofu to the pan and fry for a few minutes stirring frequently to get tofu browned. In a small bowl stir together the nutritional yeast tamari lime juice red curry paste and maple syrup until mixed well. Add this to the pan and fold all over tofu. Cook for a few more minutes adding a touch of broth to the pan as needed if the tofu sticks. Fold in the veggies and serve immediately.
What’s your favorite way to make tofu scramble? Have you experimented with Thai curry paste in different ways?