I know, I know, it’s lame that my triumphant return to blogging is sans photo, but I just perfected my new tofu scramble recipe, and it was so good that I forgot to take a picture.

This recipe is my attempt to recreate a tofu scramble that we were served at The Gentle Gourmet, a vegan B&B in Paris. We visited about a month ago, and I finally think that I have out amazing host’s recipe down.The real trick is that it’s more of a hash than a regular tofu scramble. I use firm tofu that isn’t packed in water (you can get it blocks at either Whole Foods or Trader Joe’s). I’ve figured out that this is the way to go as far as tofu is concerned, because you just have to give it a quick squeeze to release any excess moisture, instead of having to press out the liquid for 15 minutes.

Le Scamble de Tofu

1 c. potatoes, diced

4 oz. of tofu cut into 1/4″ cubes and coated in cornstarch

1/4 bell pepper, cut into slivers

4 medium-sized mushrooms, sliced

1/2 c. frozen spinach (that’s 1/2 c. while it’s still frozen).

2 tsp. olive oil

1/2 tsp. fresh ground black pepper

1/4 tsp. dried minced garlic

1/2 tsp.  sea salt

1/4 tsp. dried thyme

1. Dice potatoes, cut peppers, and slice mushrooms. Then, take the frozen spinach and defrost under warm running water.

2. Add  2 tsp. oil and garlic to a skillet, heat over high heat, tilting the pan to coat. Add the potatoes and cook for 4 minutes, stirring frequently. Add the thyme and black pepper.

3. Coat the tofu in cornstarch and add to the pan, along with the mushrooms. Cook for another 4-5 minutes, until the mushrooms begin to sweat and the tofu starts to brown.

4. Add the peppers and cook an additional 2 minutes, then add the spinach and cook until most of the liquid has evaporated (about 3 minutes).

5. Season with sea salt to taste and serve.