Chef David Lee’s Tofu Scramble with Zucchini and Charred Tomatoes

SERVES 2

Zucchini Cream Sauce

2 tbsp olive oil

1 small clove garlic, sliced ¼ Spanish onion, chopped 1 sprig rosemary 1 zucchini, chopped

¼ cup water

Salt

Charred Tomatoes

2 Roma tomatoes, halved

Tofu Scramble

1 pkg. (approx. 400 g) extra-firm organic tofu 1 tbsp olive oil 2 thin slices garlic 1 tbsp nutritional yeast

Salt and pepper

Fresh coriander (a few sprigs)

Sautéed mushrooms, to garnish if desired

Spinach, to garnish if desired

MAKE CREAM SAUCE

1. Heat heavy-bottom frying pan over medium heat.

2. Add oil, then garlic, and sauté until garlic is golden and toasted, about 2 minutes. Add onion, rosemary and zucchini, and stir until coated.

Cook for 5 minutes uncovered.

3. Add ¼ cup of water and cover with lid. Cook, covered, for 5 minutes, until zucchini is translucent and vegetables are tender. Remove rosemary and discard.

4. Place vegetable mixture in blender and process until thick and creamy. Season with salt, to taste.

CHAR TOMATOES

1. Preheat oven to broil.

2. Lay tomatoes in single layer on unlined baking tray. Place under broiler until dark and charred, about 5 minutes.

3. Flip and char on other side. Remove from oven and let cool. Chop roughly.

MAKE SCRAMBLE

1. Pat tofu dry and crumble into loose bite-size pieces.

2. Heat oil and garlic slices in frying pan over medium heat until golden and toasted. Add ¼ cup of crumbled tofu per person and ¼ cup of zucchini cream, and cook until heated through.

3. Stir in nutritional yeast and season with salt and pepper, to taste.

SERVE

1. Serve scramble topped with charred tomatoes and a few sprigs of fresh coriander. Garnish with sautéed mushrooms and spinach, if desired.