Follower Sunday: “Thank You Readership! Guest-Chef and Woodloch Spa Cuisine Registered Dietitian Shares Tofu Scramble Recipe

By Anthony J. Sepe

http://fromadietititiansperspective.blogspot.com

http://www.medicalnutritiontherapyservices.com

Each Sunday, I thank my readership for their loyalty and dedication to my blog, by providing a healthy recipe.  To those that know, this is a healthy repeat, but for those that are unaware and are new to the blog, this is my way of “giving back.”  It is also a way to “Pay it Forward.”  Each Sunday, not only will you have a healthy recipe, but you will have an expert in the field of dietetics, food and nutrition, provide the healthy recipe to you.  It is my pleasure to provide for you this week, my colleague, Marty Davey, and her recipe: “Tofu Scramble.”                                                             

Marty Davey, MS, RD is a nutrition writer and presenter.  She writes a monthly column for VegFam.com, and Vegan Culinary Experience.  She has written for VegNews and has been interviewed by Informed Traveler, Verdant Reports [UK], Kiwi Magazine for Children and Susquehanna Life. She conducts nutritional consultations in person at The Lodge at Woodloch, a Top 10 US destination spa.  The Lodge was #1 for Spa cuisine and cooking demonstrations, including Marty’s cooking demo.  Her new nutrition/cooking DVD, Recession-Proof Nutrition for Families will be out Fall 2009.  Marty also conducts nutrition/cooking weekend seminars as well as personal consultations. 

 

© Tofu Scramble Marty Davey, 2007. All rights reserved.

Developed and reprinted with permission from Marty Davey, RD

Tofu Scramble

Ingredients:

1. 8 oz.Firm Tofu
2. 1 tsp. curry powder
3. 1/2 tsp tumeric
4. 2 tsp liquid aminos or tamari
5. 1 Tablespoon maple syrup or agave nectar
6. Pinch of salt (optional)
7. 1/3 cup of chopped onion
8. 1/3 cup of sliced mushrooms
9. 1/2 cup water, more if needed
10. 6-10 cherry tomatoes
11. 3/4 cup chopped greens { Kale, spinach, broccoli}

Preparation:

1. In a skillet, add onions and mushrooms. Sauté for 3 minutes, or until they begin to soften
2. Add water to keep vegetables from drying out.
3. Add tomatoes. Cook for 1 minute and pierce. This allows the heat to be released in the tomato and not burn the diner.
4. Stir in the tofu.  cook for 2 minutes.
5. Add greens and turn off heat; Stir mixture to wilt greens.  Let sit with cover on for 2-3 minutes.
6. Serve immediately.

Note:  This dish can substitute eggs into a “Huevos Rancheros.”

Marty can be contacted via her website, http://martydavey.com.