Tofu Scramble With Spinach

Approximately 600 calories per person – Serves 2

• Prep time: 15 to 20 minutes
• Cooking time: 15 to 20 minutes, not counting toasting the bread
• Total time: 30 to 40 minutes 

Ingredients

• 1 package firm tofu (silken if available because it is less calories, but regular firm is fine)
• 2 tablespoons (Tbsp) unsalted butter
• 3.5 ounces (100 grams) baby spinach
• 2 slices sourdough bread, toasted

• Garlic/Ginger Mixture
  • 1 tablespoon (Tbsp) ginger paste
  • ½ head garlic
  • 1 green onion
  • 1 Serrano pepper or half or whole jalapeño, no seeds if you use a whole jalapeño.  (if you want heat)

• Spice Sauce
  • 1 tablespoon (Tbsp) Aminos or Tamari
  • 2 teaspoons (tsp) Mirin
  • 2 teaspoons (Tbsp) toasted sesame oil
  • 1 teaspoon (tsp) ground cumin
  • ½ teaspoon (tsp) ground turmeric
  • ¼ teaspoon (tsp) salt, plus more if needed
  • ¼ teaspoon (tsp) ground black pepper, plus more if needed

• Chili oil
  • 2 teaspoons (tsp) olive oil
  • 2 teaspoons (tsp) crushed red pepper flakes
  • ⅛ teaspoon (tsp) salt
  • ⅛ teaspoon (tsp) cinnamon 

• Garnish
  • 1 green onion
  • 4 tablespoons (Tbsp) fried onions

Steps

• Bread
  • Start the process of toasting the bread if toasting takes 20 minutes.

• Chili Oil
  • Mix the olive oil, red pepper flakes, salt, cinnamon in a small bowl. Set aside.

• Tofu
  • Line a cutting board with several layers of paper towels or a lint-free kitchen towel. 
  • Carefully remove firm silken tofu, from packaging and drain as much liquid away as possible. 
  • Place tofu on cutting board and cover with several more layers of paper towels. 
  • Gently pat (don’t press; it will collapse) the tofu all over with your hands. 
  • You may need to repeat with more paper towels until it is dry. 
  • Let sit 5 minutes.
  • Gently grab and break apart tofu into 1 inch pieces and place in a bowl.
  • Set aside.

• Green Onions
  • Trim 2 green onions and finely slice. 
  • Set aside half of it for garnish in a small bowl, and the other half for the ginger/garlic mixture in a small bowl

• Ginger and Garlic Mixture
  • Grate garlic into the small bowl with the green onions.
  • Mix in the ginger paste with the garlic and onion.
  • Thinly slice, the dice Serrano pepper (or jalapeño) and add, if you want more heat.
  • Mix well and set aside.

• Spice Sauce
  • Place aminos/tamari, mirin, sesame oil, cumin, turmeric, salt, and ground black pepper in a small metal bowl.
  • Mix well with a metal spoon and set aside.

• Start Cooking
  • Heat unsalted butter in a pan over high (induction 320)
  • As soon as butter is foaming, add the ginger and garlic mixture. 
  • Cook, stirring constantly to keep from sticking, until ginger and garlic begin to soften and green onions are wilted and slightly darkened in color, about 2 minutes.

• Add Spice Sauce
  • Pour Spice Sauce into pan and cook, stirring, until sauce is reduced by half, about 1 minute.

• Spinach
  • Add baby spinach
  • Cook, stirring, until all of the greens have wilted a bit, about 1 minute.

• Tofu
  • Add the tofu, stirring gently with a spatula to incorporate, until warmed through and coated in sauce, about 3 minutes.
    • You want to be gentle when stirring the tofu; otherwise, it will break into smaller and smaller pieces. The larger the pieces, the more the texture will emulate that of scrambled eggs.
  • Taste and season with more salt and pepper, if needed.

• Serve
  • Place toast on two plates
  • Divide tofu mixture among both plates, overlapping some of it over the bread.
  • Top with fried onions and remaining green onions, dividing evenly.
  • Drizzle with chili oil to taste, about 1 teaspoon+ per plate.

All of Living in Beauty Recipes

We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”