VeganMoFo Day 5: Welcoming fall tofu scramble

Here we go again with the tofu scrambles, right? I'm aiming to post one recipe for one per weekend. So I woke up this morning craving something autumnal. I know this is Southern California and fall is a myth, but I'm a Boston boy, goddamnit so even if the high for the day is listed as 78, I'm going to insist it's fall and treat it as such. And what's more fall-like than pumpkin? Then I thought "have tofu, will scramble" and this was born. Some pumpkin, some spices, some greens (I used arugula because that's what I had on hand), et voilà. As a college student I don't always get to make or eat the most glamourous of food, and this definitely isn't the most photogenic scramble I've made. However, it is an unconventional scramble and that alone makes it feel fancy.

Spice Mix:

1 t sage

1 t thyme

1/4 t nutmeg

1/4 t allspice

1/2 t cinnamon

1/2 t hot paprika

1 t salt (trust me)

1/4 cup nutritional yeast

The Scramble:

3 T canola oil

4 cloves garlic, lightly chopped

1 package extra firm tofu

1 cup pureed pumpkin (I didn't measure, just used last week's leftovers)

1 massive handful leafy greens

The Recipe:

Heat canola oil over medium-high heat in a large pan (this is a 10" one). Sauté garlic for a few minutes until it is soft. Crumble the tofu into the pan and cook for about 5 minutes, stirring constantly. I use a wooden spoon for this, but if your pan isn't nonstick you may want to use a metal spatula. Continue sautéing until the tofu is lightly browned on at least one side.

Add spice mix, and stir furiously to coat and toast the spices a bit. Then pour in the pumpkin purée, toss to coat, and let it cook down until your scramble has no water in the bottom of the pan and is uniformly a dull orange-y colour. Put in your greens, let wilt, and serve immediately. Preferably on top of whole wheat toast.