TOFU-VEGGIE SCRAMBLE

 

At my house, we love sauteed veggies or roasted veggies.

This is a super easy dinner dish you can whip up in no time.  It also, depending on the ingredients you use, makes a great breakfast or lunch.  The recipe I'm including here is for dinner and then I will give you some breakfast ideas for this after the dinner recipe.  This is totally plant-based/vegan but if you want to add some grated parmesan cheese, you can do so.  We skip the cheese as we haven't found a good tasting vegan parm one yet.

You can also make this minus the tofu!

TOFU-VEGGIE SCRAMBLE

2 large red potatoes, washed and cubed

1/2 c. sweet onion, chopped

1 red pepper, diced

1 green pepper, diced

OR

4-6 fresh broccoli florets, chopped into small pieces

(if you don't have fresh on hand, you can use frozen chopped broccoli

...about a cup, thawed)

1 carrot, peeled and shredded

2 garlic cloves, minced

1 sweet potato, peeled and diced

1 small zucchini, washed and sliced, then cut into halves

Organic,super firm tofu

dash of sea salt

1/2 tsp cracked black pepper or red pepper flakes (if you want spicy)

1/2 tsp ground basil

1/2 tsp parsley

• Heat SESAME oil in a large skillet.  Get it to just warm then toss in the potatoes, onions, and carrot.  Saute on medium-high heat until just tender.
• Add in the rest of the veggies and cook for about 4 minutes.
• Add in the prepared tofu (see below for how to prep the tofu).
• Add in the spices
• Stir often!
• Serve once the tofu (or zucchini and potatoes) are crisp and golden brown.

You can serve this by itself or add 1/2 c. of rinsed, black beans when you add the spices and stir, heating through. 

You can also serve this over cooked brown rice, cooked quinoa or a mix of the two.

TO PREP THE TOFU:  use a half package of solid, firm organic tofu, keeping the rest in the water.  Place the half block of tofu on a plate and press 2 paper towels onto tofu to gently press out the water.  Keep changing the paper towels until most of the tofu is dry. OR you can press another plate onto the top of the tofu to squeeze out the water.  (my daughter just cuts the tofu after squeezing once). 

Once most of the water is out of the tofu, just cut into small cubes.  Toss into skillet and using a wooden spoon, turn often to cook through and to get crisp.  The trick to tofu is heating the oil first and ONLY use sesame or peanut oil.  Olive oil and canola oil do not work well with tofu.

If you want more of a dressing type scramble, simply drizzle a bit of Asian Ginger Dressing onto the scramble, heat for 1 minute then serve.

This  recipe is for 2 people.  For larger family, simply double the recipe.

TIPS:  use whatever veggies you happen to have that are fresh.  Fresh is best but frozen can do in a pinch.  For example:  the other day I wanted fresh green beans and didn't have any (it's winter) so used a cup of frozen french green beans, thawed. Some of our fave veggies for this scramble are: broccoli, peas, green beans, zucchini, carrots, yellow, red, orange and green peppers, sweet onion, red potatoes, sweet potatoes, cauliflower.

For protein, simply stir in a can of black beans (rinsed and drained) or a can of northern beans (rinsed and drained) or slice up an avocado and serve on top. Be creative!

TO MAKE THIS A BREAKFAST SCRAMBLE:

Follow the recipe above but use red, green, orange peppers, an avocado (last and slice on top), a red potato, onion, and black beans. Serve over scrambled eggs if you are not totally vegan or just eat with a piece of whole wheat toast if you are vegan.