This is a twist on a previous post: Curried Tofu & Wilted Arugula Scramble . I won’t bore you with the details, but this update is awesome when you add the garlic scapes and kohlrabi it turns slightly more sweet than the original. Proof that really you can toss anything into a tofu scramble and it will taste good. Flex your imagination, or simply look into your CSA bag for inspiration.
Ingredients:
- 1 tsp canola or olive oil
- 1 medium red onion, diced finely
- 2 cloves garlic, minced
- 2 garlic scapes, minced
- 1 medium sized kohlrabi, peeled and diced into 1/4 to 1/2 inch cubes
- 1 large handful, pea pods
- 1 1/2 T fresh ginger, peeled and diced
- 1 block extra-firm tofu, pressed and cut into 1/4-1/2 inch dice
- 2 tsp regular (sweet) curry powder
- 1 tsp hot curry powder
- 1/2 tsp ground cumin
- 2 T freshly squeezed lemon juice
- 1/2 tsp. salt
- a few pinches of freshly ground black pepper
- 2-3 C baby arugula or spinach
- 2 T crushed roasted peanuts
- Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion and kohlrabi in oil for about 4-6 minutes covered, until translucent and tender. Add the garlic, scapes, and ginger, saute for 2-3 minutes. Add tofu and pea pods to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
- Add the curry powder, cumin, salt, pepper, lemon juice & a few splashed of water if it’s too dry. Mix in the arugula. Cook for 2 to 3 minutes, stirring occasionally, until the arugula is wilted (cover if you want this to go faster).
- Taste for spices and add another teaspoon of curry powder if needed. Plate, add crushed peanuts on top and serve!
Veg Bon Vivant 
This might seem like an odd question but do you have a Tofu that you like more than others or a place you like to buy your Tofu from. I am new to the vegetarian idea & don’t know a lot about Tofu but am looking to try it.
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Not weird at all. Here is a great store-bought tofu link from Serious Eats. If you can buy a local or an organic local tofu those taste a little better in my opinion. My persona fave is China Rose tofu, which sells in the midwest at Whole Foods, Harvest Health (Michigan) and a few select smaller food stores, I think they are an Eden company which is based in Ann Arbor. Nasoya is the mainstream buy-it-at-Meijer brand which is tasty too. In most recipes I opt for extra firm and then cut in half to press liquid out of it quickly or if I have more time I will press the block intact for a more firm texture. If you are really lucky and live in a big city like Chicago there are local tofu makers that will deliver to you or even have a presence at the Farmer’s Market. That stuff is small batch made amazing. If you can ever get your hands on it buy enough to fill your bathtub or something for real it’s awesome. Most grocery stores now carry tofu, and tempeh too, it’s usually a national brand. Tofu on its own is not that tasty as you have probably found, so really finding out how you like it spiced up is the key to you going from tofu-blech to tofu-yum. You can also change tofu’s texture by freezing it…I for one don’t care for it so much, but it does suck in a ton of liquid after it’s been frozen and pressed so for those new to tofu this might not be a bad route to begin on. Give it a try…better yet, blog about it! I’d be happy to post your attempts as guest posts here. Take pics and be patient…it’s a process. I’m so excited you are giving meatless a try! Even a few days of the week makes a huge impact on the environment, your body and the welfare of our furry friends. Good luck! Feel free to email me if you need anything else: adrienneawallace@gmail.com. I started with a ton of blogs and a hope. 🙂
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