Hi hi – how is it Thursday already? How? I have several half written lunchbox posts and last week’s week in review and a post about my birthday (which was Tuesday) – I promise to finish them all
tomorrow this weekend soon but in the meantime I wanted to share this recipe for tofu scramble with broccoli, based on the one that Open City Diner serves. When I had dinner at Open City with Gena we analyzed just how the tahini in the scramble could give such a feta-like experience. She put her own spin on the concept using hummus and cherry tomatoes, which is earthy and lemony and very satisfying (I should know, I have made I a couple of times). I wanted to recreate a rendition much closer to the Open City dish itsef, complete with broccoli. I ended up making a less salty, less garlicky version that tastes mild and comforting.
Comforting Tofu Tahini Scramble (Gluten-Free, Vegan) – Makes 4-6 servings
The spicing in this dish is very mild. To amp up flavors, add some extra garlic and/or salt, or top with hummus. The combination of tofu, chickpeas and broccoli means this dish is high in fiber and protein, yet is grain-free and fairly low in fat.
- 1 15oz or 16oz block organic non-GMO tofu
- 2 tsps grapeseed or other neutral oil
- 1-2 large cloves, finely minced
- 2 cups chopped broccoli (about a small head of broccoli)
- 1 3/4 to 2 cups chickpeas
- 1/4 cup tahini
- 1/2 tsp salt
- 2 Tbsps nutritional yeast (for those of you who asked me which brand to buy, I like this one)
- 1/4 cup lemon juice (juice of about 2 lemons)
- lots of freshly ground black pepper
Press tofu (either using a tofu press or two flat surfaces, paper towels and a heavy object) for at least an hour, though overnight is fine. Set aside.
Heat grapeseed oil and saute garlic and broccoli until tender, about 10 minutes. Crumble tofu into pan, add chickpea, tahini and salt. Keep cooking until warmed through, about 5-8 minutes. If the pan gets dry add a couple of tablespoons of water. Stir in nutritional yeast. Add lemon juice, black pepper to taste (I like lots) and cook an additional 2-3 minutes. Turn off heat.
I am submitting this recipe to several blog events:
Wellness Weekend, hosted by Ricki of Diet, Desserts and Dogs. The concept behind Wellness Weekends (now a year-round event!) is “any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.).” Here we have organic tofu, chickpeas, and nutritional yeast which offer a nice amino acid profile, fiber and B12, as well as broccoli and garlic, which are both antioxidant central.
A blog event hosted by Flip Cookbook called Sugar Free Sunday, which includes sweet and savory dishes made with non-refined sugars.
Legume Love Affair, created by Susan of the Well Seasoned Cook and hosted this month by Suma of Veggie Platter. There are two legumes in this recipe – soy beans (in the tofu) and chickpeas.