Nutty Greek Tofu Scramble

Well it’s Saturday, and that means tofu scramble!! I was feeling a little adventurous this week and so I winged something new, and since it tasted great I thought I would share. I was slightly motivated by the idea of a Greek scramble, however Greek food does little more than conjure up images of olives and artichoke hearts so I did the best I could.

SCRAMBLE:
1 ~200ml jar of marinated artichoke hearts (cut into smaller pieces)
1 medium zucchini (cut in half length wise, and then into ~1cm thick half disks)
2 medium yellow onions (chopped into largeish bits)
2 large tomatoes (chopped into largeish bits)
1/4 C sliced olives
2 tsp. mustard seeds
350g extra firm tofu

TOFU:
1/2 tsp turmeric
1 T basil
1/2 tsp sage
1 tsp chili powder
1 T nutritional yeast flakes
2 tsp lemon juice

NUTS & SEEDS:
sesame seeds
raw sunflower seeds
crushed walnuts

Heat up a small amount of vegetable oil in a large pot or cooking wok, heat should be slightly below maximum. Add the mustard seeds and wait for them to pop, it won’t take long. Throw in the onions and a dash of salt, sautee for 3-4 minutes or until the onions have browned. Reduce heat to medium and add the tomato and zucchini, stir every minute or so until the zucchini is cooked.

While this is happening you can make the tofu part of the recipe. Drain the tofu by squeezing it, and breaking it apart into reasonably sized chunks (I won’t venture a guess at what you may find reasonable), add them to a bowl. Take some of the oily marinade that the artichokes came in and add it to the bowl (perhaps a tsp or two depending how unhealthy you want to make it). Add the spices, turmeric, basil, sage, and chili powder as well as the yeast flakes and the lemon juice. Stir this around until the tofu is well coated.

When done with the tofu (about 7-10 minutes) the tomatoes and zucchini should be more or less cooked. Throw in the tofu as well as the olives and artichoke hearts and cook the whole mess for a few more minutes giving the tofu a chance to cook a bit and the flavors to mingle around.

Now comes the best part, the seeds and nuts! Add a bit of oil to a small pot (or whatever you deem fit to use), and heat it up to medium-high add some sesame seeds and let them brown then add raw sunflower seeds and walnuts (or whatever nuts and seeds you may have, but try to use only raw unsalted varieties). Stir well and wait for them to roast a bit, even having them very slightly burnt tastes good. When this is done add them to the scramble which must be pretty much done by now.

Serve with toasted whole grain bread, or in a healthy wrap such as the flax seed wrap pictured above.

NOTES:
-I don’t know for sure the proportions listed, they are guesses based on what I feel I added.
-There is quite a bit of oil in this dish so you may want to avoid using some of it, it would be especially easy to forgo adding the marinade to the tofu in lieu of something more healthy such as soy sauce, or mustard.

There ya go, I really enjoyed the meal, in fact I had some for dinner as well and I think there’s enough for another couple of meals not bad for a dish that cost about $6 CAD to make.