In all honesty, tofu has just never appealed to me. In fact, I have avoided it like the plague. I’ve heard time and time again that I’ve just never had it prepared right. I’ve been told that tofu takes the flavour of whatever you season it with and should develop a nice texture if cooked properly. I did not buy it for a second. In my opinion, it was always bland and soggy. I could not see how cooking it properly would turn the white slab into anything but gross. *haha* But after recently trying a tofu scramble at one of my favourite local restaurants, my opinion started to sway more toward accepting tofu into my life. More specifically, organic pressed tofu.
So, I decided to put my big girl pants on and finally try and cook tofu at home. Since I had recently enjoyed a tofu scramble, I thought I would start there. With Cinco de Mayo quickly approaching, I thought I would mix together some traditional latin flavours and ingredients and make a Mexican tofu scramble. I combined the tofu with some sautéed onion, red & yellow peppers, green chilies, corn and black beans. Then I seasoned the dish with cumin, chili powder, some S&P and fresh lime juice. The dish tasted great on its own, but I love sauces and wanted something really flavourful to top the dish with. Roasted tomatillos to the rescue! Roasting the tomatillos brings out some natural sweetness which pairs up nicely with the garlic, spicy jalapeño and fresh cilantro. The pepitas add some body to the salsa. If you find the salsa a little too sour (tomatillos can vary in sweetness), add in a little agave or honey. Feel free to sub store-bought salsa (tomato, verde, mango etc) if you are low on time. This tofu scramble would be great wrapped in a tortilla and served as a breakfast burrito.
Have a wonderful, relaxing Sunday :)
Source: The Fig Tree (tomatillo salsa inspired by Cafe Flora in Seattle)