Loved this. I’m not a tofu person, but this was a terrific way to eat tofu.
For a long time a was thinking to prepare this dish but for some reasons I avoided… Today was the right day to prepare scramble tofu…It was a raining day, just like the day that gave you a little sadness and you realize a lot.
Ok I’m sorry go to the vegan, organic, low fat recipe, I used:
1 teaspoon olive oil
1 14-ounce package firm water-packed tofu, rinsed and crumbled
1 1/2 teaspoons berbere powder
1 teaspoon ground onion
1/2 teaspoon poppy seed
1 small zucchini, diced
1/4 cup chopped fresh cilantro
1/2 sun dried tomato
Place tofu on a plate lined with several layers of paper towels (to absorb liquid). Using a fork or potato masher, smash tofu.
Heat oil in a large skillet over medium-high heat. Add onion and cilantro; cook, stirring occasionally, until softened, 3-4 minutes. Stir in poppy seed; cook until fragrant, about 1 minute. Stir in tofu. Add zucchini; cook, stirring often, until heated through, 1-2 minutes. Stir in berbere powder; season if you like with salt and pepper.
Berbere is a spice mixture whose constituent elements usually include chili peppers, garlic, ginger, dried basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek. It serves as a key ingredient in the cuisines of Ethiopia and Eritrea. Berbere sometimes encompasses herbs and spices that are less well known internationally. The latter include both cultivated plants and those that grow wild in Ethiopia, such as korarima (Aframomum corrorima)and long pepper. Berbere may be used dry or mixed with oil to form a paste. Traditionally it is used to season slow-cooked wats (stews) that may contain lentils, beans, and cereal. We love sprinkling it into lentil soup, roasted vegetables, and sautéed greens!
“The taste of your life depends on the spices you used to brew it. Add laziness to it and it becomes bitter as the bile; put a cube of good attitudes into it and you will lick your lips more and more due to its sweet taste.” ― Israelmore Ayivor