Tag Archives: tofu scramble

Kohlrabi Tofu Scramble

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
  1. 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.
  2. 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).
  3. Taste for spices and add another teaspoon of curry powder if needed. Plate, add crushed peanuts on top and serve!

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Curried Tofu and Wilted Arugula Scramble

I have a mild addiction to the tofu scramble at Marie Catrib’s.  I finally got up the courage to make one at home.  To my surprise, I liked it better at home where I control the oil and tofu consistency.  Here is my adaption of Isa Chandra’s recipe found in her Appetite for Reduction cookbook.

  • 1 tsp canola or olive oil
  • 1 medium red onion, diced finely
  •  4 cloves garlic, minced
  • 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
  1. Preheat a large, heavy-bottomed pan over medium-high heat. Saute the onion in oil for about 4 minutes, until translucent. Add the garlic & ginger, saute for 30 seconds. Add tofu to the pan. Cook for about 10 minutes, stirring often, until the tofu has browned on some of the sides.
  2. 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).
  3. Taste for spices & add another teaspoon of curry powder if needed. Serve!

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