TOFU GRAVY SCRAMBLE

TOFU GRAVY SCRAMBLE

Silken tofu scrambled with fresh blanched spinach and sweet mini pepper wine gravy! Perfect for a brunch main dish. Feel like a breakfast brunch sandwich instead? Spoon the scramble into soft sub rolls broiled till crispy on the insides!

Serves 4 

Make the gravy recipe listed below 2-3 days before you plan to serve it, so on the morning of the brunch all you need do is the scramble.

12.3 oz. extra firm silken-type tofu, rinsed and patted dry with several layers of paper towels

16 oz. fresh spinach blanched in boiling water till just tender; immediately drain in colander, pressing a little with your hands to remove a little more water

2 T. vegetable oil

1/2 t. salt

1/2 t. garlic powder

1 t. turmeric

1/2 t. sugar

1 T. white or light-colored vinegar

freshly ground black pepper to taste

1-2 c. gravy (recipe below)

In large skillet, over medium heat, melt oil. Break apart tofu into large chunks using your hands as you place it in the skillet.

Immediately sprinkle the salt, garlic powder, turmeric, sugar, vinegar and freshly ground black pepper over tofu chunks. Stir seasonings into tofu, breaking apart the larger sizes into scrambled egg size pieces. Cook for about 5 minutes without stirring.

Add 1-2 cups gravy plus a little added water to thin if necessary. Fold into tofu so you don’t break the tofu up too much.

Add spinach. Raise heat to high for a couple minutes to evaporate excess liquid. Remove from skillet and serve.

On the sub sandwich, after broiling the insides till crispy and before adding the scramble, I liberally spread each half with ITALIAN TOMATO BUTTER. Excellent combination.

---

SWEET MINI PEPPER GRAVY

with fresh mushroom, red and white wines! An all-purpose gravy. Serve it over pasta, rice, as a hot knife and fork sub sandwich, on a toasted English muffin, in a tofu scramble! Or, serve in bowls with a side of your favorite ‘cutting board’ bread for dunking!

Makes approx. 5-1/2 cups

1/4 c. grape seed oil

1-1/2 lbs. fresh sweet mini peppers – cut tops off, cut in half from end to end, remove seeds

1-1/2 lbs. fresh white mushrooms, sliced

1 t. salt

freshly ground black pepper

1 c. dry red wine

1 c. dry white wine

1-1/2 c. water

2 t. garlic powder

1 T. light brown sugar

1 T. Minor’s Mushroom Base

1/2 c. water mixed with 4 T. cornstarch till dissolved

In extra-large skillet, over medium-high heat, melt oil. Add peppers, mushroom, salt and freshly ground black pepper. Saute till wilted.

Add red and white wines, water, garlic powder, brown sugar and Mushroom Base. Stir well, then simmer, uncovered for about 30 minutes on lower heat.

Add the cornstarch water, stirring continuously till thickened. Continue to simmer the gravy until it reaches your desired thickness. Remove from heat and serve, or refrigerate for later use.

If refrigerating for later use, the gravy will congeal as all gravies do, so thin to desired consistency with a little water or wine.

Notes: This is an easy to make, delicious, hearty gravy.

If you don’t have access to Mushroom Base, use a vegetable base or the equivalent of veggie bouillon. The Mushroom Base is very salty, so don’t overdo it.

The wine flavor is not overpowering as one might think.

Locate sweet mini peppers in your local grocery. Google them. They are the perfect little sweet pepper.