I had to try an oil free version of my scrambled tofu. I have made this in infinite combinations depending on what I have in the house. The first time I made this oil free, I had to throw it away. The issue is that it needs a lot of extra flavor. I used two huge cloves of garlic today and it did the trick. Also, I have worked out a method that keeps the tofu very moist, an extra bit of water when the spinach goes into the pan. So far, so good on this oil free thing! Oh, and it’s salt free too!
1 box extra firm tofu
2 big cloves of garlic
1/2 cup water, divided
A few big handfuls of fresh baby spinach
Press the tofu.
Silce the onions into semi circles. Add 1/4 cup water to a pan with sides and add the onions. Use a microplane and mince the garlic right over the onions. Cook for a few minutes on medium until softening.
Season the onions and garlic with lots of turmeric, dill and paprika. Add as much or as little as you like. Crumble the tofu and add to the pan. Add a few handfuls of baby spinach and another 1/4 cup water. Cover for a minute. Uncover and use tongs to toss the spinach around to wilt it.