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Blackened Scrambled Tofu with Cornbread, Kale and Butterbeans

December 19, 2011

I got turned onto Isa Chandra Moskowitz of Post-Punk Kitchen through a cookbook

garlicky tofu

recommendation in Sky magazine.  Who would have thought?  Her book, Appetite for Reduction, was recommended as a great vegan cookbook with healthy vegan recipes that don’t have crazy ingredients.  I got the cookbook and will share some of those recipes.  This particular recipe comes from her website, which has some great recipes I’ve snagged.  I loved the idea for this one, which is meant to be served with grits, but I served it with some field peas, garlicky sauteed kale and cornbread.  If you’d like her recipe for the grits, head on over to that link in the last sentence.

Ingredients:

For the tofu

Spice blend:
1/2 t sweet paprika
1/2 t smoked paprika
1/4 t coriander powder
1/8 t cayenne (optional, if you want it spicy)
1 t dried thyme, crushed with your fingers

1 T olive oil
1 small onion, quartered and sliced
3 cloves garlic, minced
1 block (12 to 14 oz) extra firm tofu
2 T fresh lemon juice
1 t salt
Fresh black pepper
1/2 cup cherry or grape tomatoes, sliced in half (she used yellow tomatoes)

Directions:

To make the tofu:
Combine the spice blend in a small cup or bowl.  Preheat a large, heavy bottomed pan over medium high heat. Saute the onion in olive oil for about a 5 minutes, then add the garlic and stir for 30 seconds.

Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often.  Scrape the bottom of the pan to dig up the good, crispy stuff because it really flavors the dish.  Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side.  The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate.

Add the lemon juice, salt and pepper and saute a minute more. Add the spice blend and mix to incorporate. Add the tomatoes and cook until they are warmed through and slightly broken down, about 5 minutes. Taste for salt and seasoning and keep warm until ready to serve.

Serve with  your sides immediately!

 

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