tofu scramble

April 30, 2016 • Nancy Wolfson-Moche

Lose the egg, keep the scramble. Add cleansing mustard greens, crisp snap peas, green beans and some leftover rice and you’ve got a protein-rich, alkalizing breakfast.  Whadda way to start the day!



serves 2

1 cup leftover cooked sushi (or brown) rice

1 sheet toasted nori (for garnish)

15 ounces tofu (1 package of my preferred brand = The Bridge tofu)

4-5 large mustard green leaves

6 green beans

8 snap peas

1 Tablespoon sesame oil

1 Tablespoon tamari sauce

1 sheet toasted nori for garnish)


Remove the tofu from the package and rinse it in cold water.

Chop the onion into small (inch-long) pieces.

Trim any brown ends of the green beans and trim the snap peas if desired; then wash  each separately.  Cut the green beans  and snap peas into inch-long pieces; set them aside.

Trim any brown spots from the stems of the mustard greens and wash them well. Chop them roughly into 2-inch-wide strips and set aside.

Heat a stainless steel or cast iron skillet for about 30 seconds on a medium flame.

Add the sesame oil and warm  it in the pan for another 30 seconds.  Add the onion pieces and saute them until they begin to sweat and become translucent. When the onions are lightly browned, add a pinch of salt to bring out more flavor. Next add the mustard greens and allow them to soften in the pan. Add the string beans and snap peas next, quickly sautéing them with the onion.


When the greens are cooking, crumble the tofu with your fingers or a fork and place it in the skillet.


Use a wooden spoon to combine the ingredients. When the tofu is hot, after cooking for about three minutes, add the soy sauce and mix well. Now add the leftover rice to one side of  the pan to warm it quickly.


In the meantime, cut the nori into strips of any width (your preferenc) and set aside.

Scoop the tofu mixture into individual bowls and top with the nori strips. Serve.




©Nancy Wolfson-Moche 2016

Icing on the Cake: Testimonials

I loved Ms. Nancy’s cooking class so much.! I have been in this cooking class for two years and I would love to sign up for another one. I tried a lot of new foods like winter squash, cardamom, Brussels sprouts and kale. My favorite salad was the kiwi, carrot, radish salad.
Not only did we cook and eat, we also did labs about food. We used rulers to measure the size of plants. We also explored stone fruits and their ripe season. Now in my house we have window boxes and I am growing cherry tomatoes and basil.
I learned that we can use a lot of different tools to cook, not just our hands and senses. We used safety knives, potato peelers and a carrot sharpener (I wonder if you could sharpen a pencil with it?) !!!
Because of this class I can help papi make dinner and I will try any new food at least once to see if I like it. Thank you, Ms. Nancy for making cooking fun and interesting and helping me be excited about food.

- Love, K (a 7-year-old boy).