My father’s name is Patrick. And in France we like to celebrate name days. So ever since I was little, Saint Patrick’s Day has been a pretty big deal. I can’t remember one year where I wasn’t wearing as much green as I possibly could on that day. Living in Montreal brought my love for this “holiday” to another level. Over there, Saint Patrick’s Day announces the return of Spring – granted one year you’re in t-shirts and the following year you’re still wearing three layers under your coat. Regardless of what the temperature is, people take Saint Patrick’s Day as an excuse to have fun. And drink. There’s a parade on one of the main avenues, and the ideal is to secure yourself a rooftop with a good view. During the long and cold winter in Montreal, people stay in and the streets become quiet. On Saint Patrick’s Day, the city become alive again and people reappear in every corner. I have very nice memories of this holiday. :)
So in the spirit of four-leaves clovers, leprechauns and piles of gold, I decided to make an extra green scrambled tofu. As a plant-based eater, I sometimes miss eggs. I’ll admit it. To be honest I was skeptic when I was first introduced to scrambled tofu. But, believe it or not, it does the trick! This recipe calls for more veggies than actual tofu, but it makes for a rich and delicious meal. The textures and flavors blend in way that will satisfy every single taste bud in your palate. And the mere fact that it’s green makes you feel like your eating pure goodness for your body. You will feel replenished and energized. So happy green brunching, lunching, or dining to you and may the luck of the Irish be with you! ;)
Saint Patrick’s Green Scrambled Tofu – serves: 4 | prep time: 15 min | cooking time: 20 min
- 1 block of extra firm tofu (15 oz)
- 1 large zucchini
- 2 medium heads of broccoli ( approx. 8 packed cups of florets, stems removed)
- 4 large handful of fresh spinach
- 1 large yellow onion
- 2 garlic cloves
- 1 handful of cilantro, stems removed
- 1 lime, juiced
- 1 ripe avocado
- 4 tbsp extra virgin olive oil
- ½ cup sunflower seeds
- ½ tsp ground cumin
- 1 tsp ground coriander
- 6 tbsp tamari (or soy sauce)
- pepper, to taste
- a few chili flakes or drops of sriracha sauce, optional
Note: if using two pans – as I did – make sure to divide the ingredients into 2 even parts.
Begin by wrapping the block of tofu in a paper towel or clean cloth and sandwiching it between two plates. Place heavy objects (cans of beans do the trick) on top of the upper plate so as to apply pressure on the tofu. This process helps remove the water from the tofu so that it will better absorb other flavors.
Next, mince the garlic cloves and chop the onion into thin quarter ring slices. Remove the stems from the broccoli and cut into small-sized florets. Cut the zucchini in two lengthwise, repeat the process with each halves, and then chop them laterally so you end up with thin pie-shaped zucchini pieces.
Pour the olive oil into your pan(s) and set to medium-high heat. Start with just the onion slices, cooking them until they become translucent (aprrox. 3 min). Lower the heat to medium and add the garlic and broccoli florets, cooking them for about 4 minutes. If the pan(s) gets too dry, add a splash of water. Add the zucchini pieces and stir everything together. Let cook, all the while stirring regularly, for another 4 minutes or so. (Cooking times may vary, adjust accordingly making sure that nothing gets burnt!)
Now it’s time to add the tofu. To reach a “scrambled” consistency, just shred the tofu over the pan(s). It doesn’t have to be too thinly shredded as the tofu will fall more apart as you toss everything around in the pan. Add the tamari, ground coriander and cumin and keep stirring everything together for a few minutes.
Lastly, add the spinach, lime juice, sunflower seeds and fresh pepper. Mix well. When the spinach is completely wilted, your scrambled tofu is ready!
Cut the avocado into four even parts and then each quarters into thin moon-shape slices. Now you can assemble the plates. Divide the scrambled tofu into four, add the avocado slices, pour some sriracha sauce if your palate desires, and garnish with fresh cilantro leaves. You can serve this in corn tortilla, with a side of toasted bread covered with coconut oil, or on it own!
Happy St. Patrick’s Day!