VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health . . . for Good

by Mark Bittman

SCRAMBLED TOFU WITH SPINACH MAKES: 4 SERVINGS TIME: 20 MINUTES In this hearty morning scramble, tofu takes the place of eggs. Since tofu is undeniably bland, it’s important to ramp up the seasonings a bit. I like to use spinach, but any leafy greens will work. Other options: sliced mushrooms, leeks, cabbage, and asparagus; chopped broccoli, cauliflower, Brussels sprouts, and zucchini; or grated winter squash and root vegetables. This scramble makes an ideal lunch, too. 2 tablespoons vegetable oil 1 large onion, chopped 1 tablespoon chopped garlic, or more to taste 1 teaspoon salt, plus more to taste Black pepper to taste 1 tablespoon red chile flakes, or 1 or 2 fresh hot red chiles (like serrano or Thai), minced 1½ pounds fresh spinach, trimmed and rinsed well 1½ pounds firm or silken tofu, drained and patted dry 1 Put the oil in a large skillet over medium heat. When it’s hot, add the onion and garlic and sprinkle with salt; cook until the onion is translucent and the garlic is soft, 3 to 5 minutes. 2 Add the chiles and cook, stirring, until fragrant, less than a minute. Raise the heat to medium-high and add the spinach and ¼ cup water. Sprinkle with salt and pepper and cook, stirring occasionally, until the spinach is wilted and fairly dry, 5 to 8 minutes. 3 Crumble the tofu into the pan and stir, using a spatula to scrape the bottom of the pan and combine the tofu and vegetables; adjust the heat as necessary to avoid burning. When the mixture starts to stick to the pan,...