A Simple Tofu Scramble


Scrambles are one of my favorite ways to use tofu. I enjoy the simplicity and endless creative possibilities. You can do a Mediterranean version with sun-dried tomatoes and Kalamata olives; or a Mexican version with black beans and avocado; or whatever you have on hand that sounds good!

An important part about tofu is pressing it and seasoning it well. With scrambles, I’ve found that you don’t have to spend too much time pressing, as I cook it down in my skillet until most liquid has evaporated. 

Seasoning is a must. Make sure to use turmeric (this will provide a beautiful color), nutritional yeast, salt (I sometimes use Black Sea salt, it has a nice egg-like flavor), onion powder, and pepper.

For the basic breakfast scramble today, here is what I used…

Ingredients

  • 1 block tofu, extra firm, drained and/or lightly pressed
  • Olive oil
  • 1 clove garlic, minced
  • 1 red pepper, diced 
  • 1/2 small onion, diced
  • A couple of handfuls of spinach
  • 1 Tbls nutritional yeast 
  • 1 tsp turmeric
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  1. Sauté the onion and red pepper in olive oil for several minutes. Add the garlic and spinach, cook for a few more minutes. Make sure you cook any excess water out from the spinach. Transfer to a bowl, set aside.
  2. Pour olive oil in the same pan, break the tofu into crumbles. Cook for a few minutes until most of the water has evaporated. Next, add the spices. Make sure everything is well incorporated. If you need to add a little more oil or water, feel free to do so. When the spices merry with the tofu, give it a taste and adjust with seasonings as necessary.  Add the veggies with the tofu. 

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Rogan Josh Lentil Stew

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First post of 2016! Happy New Year to you. Honoring that New Year tradition, I wanted to focus on an ingredient that brings hope for the year ahead: lentils! These mini-“coin-like” legumes are amazing and delicious. I am glad to create a recipe that includes them.

I ran across the spice, Rogan Josh, a few years ago. It was in a meat dish, so it wasn’t really my thing, but the spice aroma smelled amazing. So, I saught it out and bought a small jar.  Rogan Josh is a Persian spice that has cinnamon, paprika, garlic, ginger, cumin, cayenne, and cardamom; very curry-esque. I absolutely love it in this lentil stew. Feel free to sub other veggies in here as desired. I stuck with carrots and sweet potato.

Ingredients

  • Coconut oil
  • 1/2 onion, diced
  • 4 carrots, peeeled, diced
  • 2 cloves of garlic, minced
  • salt, pepper
  • 1 Tbls and 1 tsp rogan josh spice
  • 1 medium sweet potato, peeled and diced
  • 1 can whole fat coconut milk
  • 1 can of fire roasted tomatoes
  • 1 1/2 c red lentils
  1. Sauté the onion, carrots, garlic, salt and pepper in coconut oil for 5-10 minutes
  2. Add the diced sweet potato and rogan josh spice
  3. Add the canned tomatoes, coconut milk and lentils
  4. Bring to a boil, reduce to simmer and then cover. Stir frequently and add water as needed (I added about 1 cup)
  5. Cook for 45 minutes or until lentils are fully cooked
  6. Optional, top with wilted spinach

Vegetable Garam Masala

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Today was calling for something healthy with a kick. This vegetable garam masala hit the spot. It has the perfect assortment of vegetables with just the right spice. In fact, there is room for a little more heat, but you can leave it as-is so the dish is adaptable to sensitive palates. Remember, the longer the masala sits, the stronger the flavor (heat) profiles become. Feel free to play with the vegetables used, just keep an eye on how much liquids you use.

Cheers!

Ingredients
– 2 cloves garlic
– 1-2 tsp chopped ginger
– 1/2 tsp cayenne
– 15 oz can diced tomatoes
– 1 yellow onion, diced
– 1 red pepper, diced
– 1 potato, diced
– 2 carrots, chopped
– 1 1/2 tsp Garam Masala
– 1 tsp chili
– 3/4 head of cauliflower, cut into small florets
– 1/2 c water
– 1 c light coconut milk

Directions
1. Add garlic, ginger, cayenne and tomatoes to a food processor. Let the mixture blend for a minute or two until everything is well combined. Set aside
2. Sauté onion and red pepper in oil or water. Once soft, add carrots, potatoes, and spices. Cover and let cook on low for about 10 minutes
3. Next, add the cauliflower florets, water and tomato mixture from step 1. Cover and simmer for 20 minutes
4. Before removing the Masala from the heat, add the coconut milk. Let flavors sit longer to strengthen flavors, otherwise serve right away