Scrambled Tofu with Leeks and Spinach

Tofu anytime

Just yesterday I proclaimed: "The best thing about tofu is you can eat it any time of day." And why not?  It's an easy meal.  And when you add turmeric to tofu for color, you've added amazing health benefits.   

But "turmeric has a bitter aftertaste," say some chefs.  They warn that adding too much turmeric may turn your recipe bitter.  I say don't be afraid to add more turmeric, after all Indians use turmeric liberally and the first time I added a teaspoon (instead of 1/4 teaspoon) to a recipe, I loved the flavor.  Health experts say turmeric could be brain protective and one reason there is an incredibly low incidence of Alzheimer's in India.  Turmeric has also been shown to reduce inflammation and Dr. Weil says it is helpful for cancer and arthritis, too.

And check out this post I read at 101 Cookbooks last September on Turmeric Tea.  Heidi Swanson mentioned problems with her shoulder and how making this tea reduced inflammation and pain.

One of the vegetables I chose for this recipe was leeks because I found a good buy this past weekend. Leek's delicate flavor goes well in quiches and any ingredients used with eggs are also good with tofu.     

I also added carrots to this mix because we always seem to have lots of carrots on hand.  Let's just say my Cooking Assistant expects them these days.

Sometimes the biggest carrots are the sweetest.  Andorganic carrots are always more budget friendly than peppers, which are going out of season now anyway.

Another market staple that went into the mix is shiitake mushrooms, even Dr. Weil likes shiitake mushrooms for boosting their anti-carcinogenic properties.  A word of caution about buying the dried variety--most of the dried shiitake mushrooms sold come from China, where who knows how they were treated. 

When I go to the market, I buy two pints of shiitake mushrooms a week from Sno Valley mushrooms.  These are by far the best shiitakes around.  Look you can even grow your own.

Though I choose spinach for the greens, you could just as easily use arugula, kale, collards or chard.  You just need to adjust the cooking time when cooking thicker leaves like kale or collards.

The spinach from Whistling Train Farm is the best.  They grow a hearty spinach for fall and winter that is incredibly sweet. And don't toss away the ends, because they are sweet when cooked. Add the ends before the leaves.  This spinach is such a lovely dark shade of green, it's got to be loaded with antioxidants.  My Assistant loves the sweet flavor.

Enjoy this recipe for breakfast, lunch or dinner.

Scrambled Tofu with Leeks and Spinach

(Serves 2)

This recipe looks a lot like scrambled eggs because arrowroot creates an egg-like texture and turmeric adds the color. 

1 leek, sliced thin, root and green parts removed

1 tablespoon extra-virgin olive oil

1 cup diced carrots

1 cup sliced mushrooms

1 teaspoon tumeric

4 ounces firm tofu, drained

1 clove garlic, pressed

1 teaspoon arrowroot

1/4 cup salsa (medium or hot)

1/4 cup chopped kalamata olives

3 to 4 cups chopped spinach

Sea salt and pepper to taste

1. Heat a heavy skillet over medium heat.  When pan is hot, add leek and oil.  Stir and cook until leek wilts.  Then add carrots, and mushrooms.  Continue to stir and cook until vegetables soften.

2. Sprinkle tumeric and crumble tofu over vegetables.  Sprinkle arrowroot over tofu, then stir until turmeric turns the tofu yellow and the texture becomes like scrambled eggs.

3. Add salsa, kalamata olives and chopped spinach. Stir, cover pan and wilt the spinach.   When the spinach wilts, add sea salt and pepper to taste.