Meal-prep is my typical Sunday task because I like to have an easy answer of the daily question of “what’s for dinner?” This week I realized I had tofu in the fridge. It wasn’t my intention to cook it during this process, but I’ve been wanting to try a tofu scramble, so I pulled out the tofu!
I opened the tofu package, drained the liquid, then placed the tofu in between paper towels to absorb the moisture while I cooked other food. The process of removing the water from the tofu block is a technique called “pressing” and here’s how you can do that:
The other option is to remove from water and wrap in a clean dishcloth, which will absorb the moisture too.
I then searched a tofu recipe and found one that was labeled Southwestern Tofu Recipe. I chose this because tofu can be pretty bland and I’m always looking for ways to spice it up!
- 1 container of Tofu
- 1/2 white onion diced
- 1/2 teaspoon Cumin
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Chili powder
- Optional: 1/4 teaspoon turmeric (great anti-inflammatory spice!)
There were other ingredients in this specific recipe I chose, but I didn’t have them on hand (kale and peppers). I also wanted to keep it simple and call the recipe my own. I added salt and pepper, but also feel free to add your favorite spices.
- Press the Tofu
- While Tofu is being pressed, prepare the mixture of spices, adding water to liquify (approximately 3 tablespoons)
- Dice onion
- Pour 2 tablespoons of Olive Oil into heated pan
- Sauté onions
- While onions are sautéing, break apart tofu with a fork into bite-sized chunks, then add to pan
- Add spices that have been liquified
- Cook until warm
Serve warm or pack in a Tupperware-like container to add to Buddha Bowls or serve as a breakfast option with toast!