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Chive Scrambled Tofu

Chive Scrambled Tofu

There’s nothing like a garden full of herbs ready for the snipping that gets me thinking about recipes and we have had chives that somehow survived the winter and have been robust for a while. I made some vinegar with the pretty purple blossoms - it’s still brewing - but have been trying to think of some uses for the chives themselves. Tofu scramble, here we come! Tofu scrambles are great blank canvases for herbs and veggies of all kind, always ready to take on the different seasonings and be transformed into something truly delicious. Over the years, I think I’ve developed a basic scramble that is really easy to adapt to different preferences. This scramble is umami-rich with a savory, delicately onion-y flavor that is not overpowering. I hope you enjoy!

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Chive Scrambled Tofu

2 lbs. firm tofu, pressed and crumbled by hand
½ tablespoon olive oil
½ yellow onion, diced
2 tablespoons minced garlic, minced
1 ½ tablespoons tamari
4 tablespoons nutritional yeast
1 teaspoon onion granules, onion powder or onion salt
1 teaspoon smoked paprika
1 teaspoon turmeric
½ teaspoon cayenne powder
½ cup water
2 tablespoons tahini
½ cup fresh chives, minced
¼ cup chive blossoms
(optional), minced, for sprinkling
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Black salt, or kala namak, a small pinch, optional

Set the tofu in a large colander and allow to drain over a sink or in a larger container while you prepare the veggies.

Heat the oil in a large skillet over medium heat for a minute. Raise the heat to medium-high and add the onions, sautéing for seven minutes. Meanwhile, push excess water out of the tofu by hand. Add the garlic, crumbled tofu and tamari to the skillet, mixing together. Cook for seven minutes. While this is cooking, in a measuring cup or glass, mix the nutritional yeast, onion granules, paprika, turmeric and cayenne powder with the water. Add the tahini in with the spices; add any extra water for the mixture to be thick but smooth and pourable. Pour this in with the scramble and stir until combined, cooking for a minute or two. Add the chives and cook one minute longer. Turn off the heat and stir in the lemon juice, salt and pepper, and optional black salt. Adjust seasonings to your taste. Serve warm.

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