We found this gluten-free, dairy-free entrée on Dr. Mark Hyman’s Web site – author of “Utra-Prevention” and “Ultra-Metabolism.” “The tofu absorbs the flavor of the vegetables as it browns on the outside,” he explained.
Vegetable Tofu Scramble
Makes: 4 servings
Prep time: 25 minutes
Cook time: 12 minutes
1 (14-ounce) package firm tofu
2 tablespoons extra-virgin olive oil
1/4 cup finely chopped shallots
1/2 cup diced red bell pepper (about 1/2 medium pepper)
1 cup roughly chopped shiitake mushrooms (about 6 medium mushrooms)
1/2 cup diced tomato
1/2 teaspoon minced garlic
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons minced oregano
12 chives, snipped into small pieces
Cut the tofu into 2 equal pieces. Slice each piece in half, horizontally, making a total of 4 slices. Press and drain the tofu by placing the slices in a single layer on a shallow dish or tray with paper towels underneath and on top of the tofu. Place another dish or tray on top the tofu and weight it down with several cans of food or a heavy skillet. Refrigerate for at least 15 to 20 minutes.
Cut the tofu into small cubes. Heat the extra-virgin olive oil in a large skillet over medium heat. Add shallots and red pepper and cook, stirring for 3 minutes. Stir in the mushrooms, tomato, garlic, 1/2 teaspoon of the salt, and the pepper. Cook for 3 minutes. Increase the heat to medium-high and stir in the tofu, oregano, and remaining 1/4 teaspoon salt.
Cook for 4 to 5 minutes, until the tofu has browned. Transfer to a plate and sprinkle with the chives.