Mediterranean Tofu Scramble
Many moons ago, I used to go to a restaurant in Seattle for breakfasts with my boyfriend. They had a Mediterranean scramble on the menu that I always wanted, but it was made with eggs and I am not an egg person. Sometimes I would order it anyway thinking that I could somehow get past my egg aversion. It never worked and drove my boyfriend crazy in the process. This tofu version takes eggs out of the equation and offers a bit of a.m. flair.
1 tub (14-ounces) firm tofu, drained and pressed
1/2 teaspoon smoked Spanish paprika
kosher salt and fresh ground black pepper to taste
2 tablespoons olive oil
1 small yellow onion, chopped
3 large cloves garlic, chopped
2 cups fresh spinach leaves
5 artichoke hearts, quartered and rustically chopped
1 cup grape tomatoes, halved
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
4 tablespoons crumbled feta cheese
Step One: Break tofu into small pieces in a large bowl. Use fork to mash tofu to scramble consistency. Add paprika, salt, and pepper; mix well and set aside.
Step Two: Heat oil over medium-high heat. Sauté onion, stirring often, until soft, about 5 minutes. Add garlic and sauté an additional 2 minutes.
Step Three: Add tofu mixture to pan and spread evenly. Cook, stirring occasionally, until tofu is heated through and lightly golden, about 5-7 minutes. Add spinach to pan and stir until wilted. Stir in artichoke hearts and tomatoes and remove from heat. Mix in parsley, oregano, and feta. Serve warm.
Source: A Robot Heart Recipes Original.