Recipe: Tofu Scramble Asian-Style (serves 1)

TOFU SCRAMBLE ASIAN-STYLE

"Serve this calcium-rich scramble with toast or a muffin and a cup of jasmine tea."

FOR THE SAUCE:
1 teaspoon light miso
1 teaspoon warm water
1 teaspoon soy sauce
Splash of dark sesame oil

FOR THE TOFU SCRAMBLE:
4 ounces soft tofu
11/2 teaspoons toasted sesame seeds
2 cups stemmed, sliced Swiss chard (about 2 or 3 leaves)
1 tablespoon olive oil
1/4 cup chopped onions
1 garlic clove, minced
1 teaspoon minced fresh ginger
Red pepper flakes or Tabasco sauce

In a small bowl, mix the miso with the warm water until smooth. Stir in the soy sauce and sesame oil. Set aside.

Place the tofu between two plates and rest a heavy book or weight on the top plate. Press for 15 minutes, then drain the expressed liquid from the bottom plate.

Toast the sesame seeds in a dry skillet over moderate heat for 3 to 5 minutes, stirring as needed to keep them from burning, until they are fragrant and golden. Set aside.

Wash the chard and do not dry. The water that clings to the leaves helps them cook. Stack the leaves and roll them lengthwise into a long cigar shape, then cut the leaves crosswise to produce ribbons of greens.

Heat the oil in a medium skillet on medium heat. Add the onions and saute for 2 to 3 minutes, or until they begin to soften.

Add the garlic, ginger, and chard to the skillet. Saute until the greens begin to wilt. Cover and continue cooking for about 5 minutes, until the greens are just tender.

Crumble the pressed tofu into the vegetables. Cook the vegetables and tofu, uncovered, for 4 to 5 minutes without stirring, until the moisture evaporates. Turn the mixture and cook for 2 more minutes. Turn off the heat. Pour the sauce over the scramble and gently stir.

Serve sprinkled with sesame seeds. Add a shake of red pepper flakes or a few drops of Tabasco sauce if you like.

Makes 1 servings
Source: Student's Go Vegan Cookbook by Carole Raymond