This is my fourth dish in my tofu scramble series. I like pushing flavor combinations; throwing things together that I would never think would work, but then they taste great! I had fennel in my fridge, and needed to use it up. The fennel adds a light bright taste, and balances well with the sweet pear and the warm allspice. This is a great dish when you want something healthy and quick to eat in the morning.
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Fennel and Pear Tofu Scramble (Vegan & Gluten Free)
This vegan and gluten-free tofu scramble features flavors of fennel, pear, shallots, allspice and maple syrup.
Credit: My Real Dish
Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.
Ingredients
- 1 fennel bulb
- 1 small pear
- 1 large shallot
- ¼ cup sliced almonds
- ¼ teaspoon allspice
- 1 tablespoon maple syrup
- 2 tablespoons olive oil
- Salt and pepper to taste
- 10 oz tofu (I used House Foods Organic Super Firm)
Directions
- Wash fennel and pear (I used Thieves Fruit & Veggie Spray).
- Chop fennel bulb, shallot, and pear.
- Heat olive oil in a large skillet on medium high heat.
- Sauté fennel and shallot until slightly tender (~5 minutes).
- Drain tofu, slice it in the container with a knife, and add it to the pan.
- Continue to sauté until the fennel and shallot are tender, but not mushy (~ 2 – 3 minutes).
- Turn on heat.
- Add chopped pear, almonds, allspice, maple syrup and stir until pear is warm.
- Salt and pepper to taste.
- Serve and enjoy!
Check out the first tofu scramble recipe here: Asparagus and Artichoke Tofu Scramble, the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free), and the third here: Blackberry Fig Tofu Scramble.