Pureed Spinach with Potatoes & Tofu Scramble
This is a very typical Austrian dish, which I loved to eat as a kid. Of course, at that time, my mother made us scrambled eggs instead of tofu scramble together with the potatoes and the spinach. In Austria, you can buy frozen pureed baby spinach which speeds up the whole cooking process.
I tried to take a picture last night when I made this dish, but my family ate everything up so fast, that this was the only picture I could take… Sorry!
It was simply delicious!
If you prefer a super smooth spinach consistency without feeling the onion pieces, transfer the spinach to the blender before serving it and pulse it a few times.
- 2 large bags of baby spinach leaves
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp whole wheat flour
- 1 tsp freshly grated nutmeg
- 1/2 cup almond milk
- Salt and freshly ground black pepper
- 1 lp potatoes, diced
- 1 Tbsp chopped fresh rosemary
- 1 tbsp olive oil
- 1 package organic tofu
- 1 tsp turmeric
- 1tbsp nutritional yeast
- Preheat oven to 400F/200C.
- In a large oven proof dish mix potatoes, rosemary, salt and olive oil and bake for 45 minutes until golden brown. Flip half way.
- Meanwhile, bring water to a boil in a large pot and boil spinach until wilted, about 2 minutes. Drain well. Pure with an immersion blender.
- In a medium pot, saute onion and garlic in olive oil until soft. Stir in flour. Add spinach, milk, nutmeg, salt and pepper and bring to a gentle boil. Turn off heat and add more nutmeg or salt according to taste.
- Crumble tofu with a fork or your hands.
- In a non stick skillet saute onion and crumbled tofu for 3-5 minutes, stirring often. If it starts to stick to the pan, add 1 tbsp of water. Add turmeric and yeast, reduce heat to medium and allow to cook 5-7 more minutes, stirring frequently.
- Assemble everything on plates and serve immediately.