Tofu Scramble Salad & Tahini Dijon Drizzle

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

If you’ve been paying attention to my instagram feed you’ve noticed my obsession with this bowl/plate shape. It’s a super shallow ‘blate’ combining a flat bottom with rounded sides to hold in all the goods! These ripple blates will be appearing soon in my online shop and you won’t want to miss them! They are perfect for salads, rice and pasta dishes, small serving bowls and so much more!

Breakfast is one of my favorite meals to make but often on my days off my husband and I eat breakfast closer to lunch time and I end up wanting more savory options. I’ve made tofu scramble a million different ways but I took my flavor inspiration from some of the ingredients my husband had leftover in the fridge from his last recipe (see Gluten Free Pasta Salad) and enhancing the flavor with a simple tahini dressing. I love keeping things simple and this recipe is easily adapted with any leftover veggies you’ve got in your fridge and tofu could be switched out for crumbled tempeh too. Leave me a comment if you try it out I’d love to know what you think! This recipe makes 2-4 servings dependent on how frugal you are with your tofu!

Tofu Scramble Ingredients

2 cups fresh organic baby spinach leaves
Ten cloves roasted garlic minced
Three sun dried tomatoes minced
1/4 tsp smoked paprika
1/4 tsp chili powder
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
3 tbl liquid aminos
1 tbl olive oil
1 package extra firm packed tofu drained
4 tbl minced chives
3 Marinated Artichoke hearts minced
1 tbl liquid from marinated artichoke hearts

Dressing Ingredients

2 tbl tahini
1/2 tbl olive oil
1/2 tsp soy sauce
1 Tbl rice vinegar
2 tsp Dijon mustard
1 tsp maple syrup 
1-2Tbl water (depending on how thick you like your dressing)

In a medium frying pan heat the olive oil over medium heat and then crumble the tofu into the pan with your hands. If your tofu was air packed in water it should not be too water dense and you will not need to press it. If your tofu was packed in water gently squeeze the block over the sink to drain as much water as you can but I don’t waste my time trying to press it. It will cook down in no time. Toss the tofu around to coat with olive oil and sprinkle in the liquid aminos, pakrika, chilli powder, garlic powder, onion powder and salt and pepper to taste. Mix well and allow to cook for 8-12 min stirring occasionally until the tofu begins to brown.

While the tofu is cooking prepare a shallow bowl with a bed of fresh baby spinach leaves (break them up by hand if they are large) Set your bowl of spinach aside and prepare your dressing. Add all dressing ingredients into a small mason jar or bowl and shake or whisk until well combined. This can be made the day before and I store mine on the countertop rather than in the fridge so the consistency doesn’t thicken. If you find it’s too thick just drizzle water and mix until it is the desired consistency.

Check in on the tofu, once it’s showing some golden brown color, add the garlic, tomatoes and artichoke hearts as well as the artichoke heart juice and continue to stir until fragrant and combined. Once the tofu is nicely browned remove it from the heat and toss a hearty helping over your bed of spinach and drizzle with dressing.

Optional *

Swap out spinach for romaine or spring mix or any combination

Swap out tempeh for tofu but it’s best to steam your tempeh first

Substitute sun dried tomatoes and artichoke hearts for roasted red peppers and calamata olives




Blackened Tempeh

Blackened Tempeh with Roasted Brussell Sprouts and Brown Rice Pasta

Blackened Tempeh with Roasted Brussell Sprouts and Brown Rice Pasta

Tempeh is a soybean product made by culturing and fermenting soybeans into a block form. It's high in protein, holds its shape and easily accepts marinades and can be fried, baked, roasted or crumbled into soups, sauces or stir fry. This is an easy way to prepare tempeh and pair it with pasta, stir fry, veggies or breakfast/brunch.

Ingredients

2 packages tempeh cut into 1/2 inch wide strips

3 Tbl Canola Oil

Marinade: 

2 Tbl soy sauce

1/4 cup water

1 Tbl Siracha

2 Tbl Olive Oil

Blackening Seasoning

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1 tsp Garlic Powder

1 tsp Onion Powder

1 tsp smoked paprika

1 tsp chili powder

1 tsp Oregano

1 tsp black pepper

1/2 tsp salt

Use a steaming basket to steam tempeh for 8-10 min. Steaming helps soften the tempeh so it can soak up the marinade. It also helps sweeten the tempeh.

While the tempeh is steaming, mix the marinade in a mason jar or small bowl and shake the jar or whisk in a bowl to mix. Once the tempeh has steamed, remove it from the steaming basket and set into a shallow dish and pour marinade over it. Make sure it's evenly coated. Let sit while you mix the seasoning.

Mix ingredients for the blackening seasoning in a shallow bowl and set aside. Prepare a non stick frying pan with 3 Tbl of canola oil and heat over medium heat. Dredge each strip of tempeh into the blackening seasoning and carefully lay them into the hot oil. Allow to cook 2-3 min and flip to brown each side.

Serving Suggestions:

  • Sandwiches

  • Stir Fry

  • With Rice or Pasta

  • With Roasted Veggies