Today I made a tofu scramble with herbs from my garden, and cherry tomatoes and spinach I had lying around. I used a good deal of garlic, which gave it a nice kick, and the herbs deepened the flavor.
It also has black salt (kala namak), which is a spice that smells and tastes eggy, because it's got sulphur in it. I used some of that and some turmeric, to give the scramble an eggy sight, smell, and taste.
I will definitely make this again!
4 cloves of garlic, sliced thinly
1 yellow onion, diced.
A few leaves of fresh basil, sage, rosemary, and thyme.
1/4 tsp turmeric
1/2 tsp black salt
1 block (14 oz) extra firm tofu, drained
1-2 c. fresh spinach
handful of cherry tomatoes.
Salt and pepper to taste.
Saute onions, herbs, turmeric, and black salt on medium until well-caramalized. About a minute after starting the saute, add the cherry tomatoes. Once the onions are well-caramelized, crumble in the tofu. Increase heat to medium-high, and stir until evenly mixed. Stir frequently. After five minutes or so, add the spinach. Add salt and pepper. Enjoy!
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