17 Aug Scrambled Tofu
I think this is suitable for all doshas. The ghee, oil or butter, onions and ginger make the cold, somewhat hard to digest tofu easier for Vata to digest, the onions and spices help kapha digest it and the ghee and tofu provide counterpoint to the spices that might otherwise not be good for Pitta. All in all, this is a breakfast that I’ve found all constitutions can tolerate well a couple times a week, provided you can digest soy (and often even if you thought you couldn’t).
1-2 TB ghee, butter or extra virgin olive oil. Reduce this to 1 tsp if kapha is high.
1 medium-large onion, diced very small
1 TB finely grated fresh ginger
½ teaspoon turmeric
1 package firm, organic, non-gmo tofu (somewhere in the neighborhood of 8 oz or 500 grams)
3 TB flaky yellow nutritional yeast
1 TB tamari or soy sauce
½ teaspoon paprika
ground black pepper, to taste
Sauté the onions in the ghee, butter, or oil over medium heat until translucent. (This recipe really needs the oil, so this is not a good recipe to substitute water-sautéed onions for oil sautéed. Add the ginger and turmeric and sauté for another minute. Add the block of tofu and mash it up, coarsely. Add the yeast and tamari or soy sauce, paprika and pepper and mix together briefly and then resist the urge to stir it again. Instead, let it sit on the heat until it browns darkly on one side. Then turn it over with a spatula, all around, so it can brown on another side for a few minutes. Maybe do that one more time, so that there is a bunch of the tofu that is browned. That’s it!