SERVINGS: 2 PREPPING TIME: 15 min COOKING TIME: 15 min
1 pack of firm tofu
1/2 cup cherry tomatoes
1/2 cup chopped asparagus
2-3 garlic scapes
1 cup chopped mushrooms
1 tsp turmeric
1/2 tsp chili powder
1/2 garlic powder
2 tbsp nutritional yeast
1 tbsp tahini
Drain the tofu. Line a plate with a clean kitchen towel and place the tofu on top. Wrap the tofu into the towel and weigh it down with a heavy skillet or a pot (I use a cast iron). Press the tofu for 15 minutes.
While tofu drains, in a small bowl combine turmeric, chili powder, garlic powder, nutritional yeast, and tahini. S&P to taste. Add a splash of cold water and mix well (do not use warm water as tahini will turn clumpy).
Chop up the shallot, mushrooms, garlic scapes and asparagus. Set aside.
Remove tofu from the towel and crumble with your hands into chunks. Over medium high, heat a splash of olive oil in a non-stick pan. Transfer the crumbled tofu over, and pour in the sauce. Sautee, stirring often but not too vigorously until slightly golden and coated with the sauce well around, 3-4 min. Remove from the pan and set aside.
Splash some olive oil into the pan. Once starting to smoke, add shallots. Saute until translucent 1-2 min. Add chopped garlic scapes, asparagus, mushroom and tomatoes. S&P to taste. Sautee, stirring often, until mushrooms are reduced in half, 3-4 min.
Serve the tofu scramble with the sautéed veggies on the side. Garnish with some chopped chives and enjoy!