Monday, April 30, 2012

Tofu Scramble with Caramelized Onions, Walnuts, Garbanzo Beans & Spinach, Garlic Sauce

This is not your ordinary tofu scramble, this scramble is jam packed with flavor, texture and crunch. Caramelize the onions while you cook the tofu and everything will come together quick and be just what you need to start your morning off right.
I recently discovered a really effective and fast way to drain and press tofu without wasting time and tons of paper towels. If I think ahead, I still go with the traditional way of pressing tofu, because it is hands off. But if I am preparing tofu last minute like I did this morning, I go with this method with excellent results.
Simply place 1" tofu slices in a DRY saute pan over medium-high heat. Every couple minutes, press down firmly on each slab with the back of a spatula to release the water. The release of moisture ensures the tofu will not stick to the pan and after about 10 minutes of each side, you get firm, dry slabs of tofu that are ready to be prepared any way you like.

Hearty tofu scramble with sweet caramelized onions, spinach, toasted walnuts and garbanzo beans. Top with a drizzle of zesty garlic sauce and call it a day.

Tofu Scramble
serves 3
5 tbl extra virgin olive oil, divided
1 yellow onion, thinly sliced
salt and pepper

1 lb extra firm tofu, cut into 3 wide slices
1 tsp turmeric
1/2 tsp dried basil
1/4 tsp red pepper flakes
1 cup garbanzo beans, drained and rinsed
2 cups loosely packed baby spinach leaves
1/4 cup toasted walnuts, roughly chopped
2 tbl thinly sliced fresh basil leaves (about 6-8 leaves)

Saute the onions in 2 tbl of olive oil over medium-low heat. Once they have started to brown, about 10 minutes, season with 1/4 tsp salt. Continue to cook until caramelized and sweet, 15 more minutes.
While the onions are cooking, prepare the tofu.
Heat a large, dry pan over medium-high. Add the three tofu slabs and press down on each piece with the back of a spatula to release the water. Cook each side for 10 minutes, pressing out the water every 2 minutes.
Crumble up the tofu and add 3 tbl of olive oil, turmeric, dried basil, red pepper flakes, 1 tsp of salt and 1/2 tsp of pepper. Cook for 10 minutes to lightly brown. Add the beans and spinach and cook until the spinach has wilted.
Toss with the walnuts and fresh basil. Drizzle with garlic sauce.

Garlic Sauce
1 tsp extra virgin olive oil
5 garlic cloves, minced
6 oz soft, silken tofu
1 tbl white miso
salt and pepper

Saute the garlic in olive oil until toasted and browned.
Transfer to a blender and add the remaining ingredients. Season to taste with salt and pepper.


  1. Another fast way to press tofu when in a hurry is using the EZ Tofu Press, takes 5 simply tighten down the press knobs till the tofu brick is 1". The water comes out quickly and you get a virtually waterless brick! Provides great texture and flavor absorption. Works great and saves on paper towels!

  2. We tried this last week, it was amazing.


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