I skipped the nutritional yeast on this one. Whoops! Didn’t have it. Bite me.
Maybe this was meant to be a breakfast dish, like a big fat pan of sautéed tofu for the whole meat-eating family on Sunday morning. I selfishly made this 4-serving recipe in the afternoon and ate all the contents between lunch and dinner. Call it tofu snack. It’ll use up those “dark leafy greens” that you bought to be health-conscious but didn’t really intend on preparing before they were rediscovered, half-decomposed in the refrigerator’s bottom drawer. Buen provecho, amigos.
Leafy Green Tofu Scramble
Serves 4, or just 1 hungry growing girl
Original recipe from Food 52 Vegan
What you need:
- 1 tbsp olive oil
- 1 cup diced onion (white or yellow)
- 2 cloves garlic
- 2 cups diced zucchini
- 2 tbsp tahini
- 1 tbsp tamari
- 1 tbsp Dijon mustard
- 14 ounces tofu, crumbled *with your hands!* (firm or extra firm, whatever you feel)
- 3 chopped swiss chard (or other dark greens)
Heat the oil in a large pan over medium heat. Add the onion. Sauté for five minutes. Add the garlic and sauté for a few more minutes. Add the vegetables and toss around for three more minutes.
In a large measuring cup, add the tahini, tamari, and mustard. Whisk them together. Then pour that mixture over the veggies. Stir in the crumbly tofu until it browns a lil bit and is heated through. Add the greens last and stir those guys around until they wilt.
Pepper that dish UP and eat with a fork or a spoon or with your fingers, delicately tasting pieces over the stove top like you’re not just going to eat the whole thing anyway.