Thursday, February 5, 2009
i know it's only been a short while since i posted about hashes and tofu scrambles but sorry, i'm at it again! we wanted an easy dinner last night and had some things that needed using and a good ol' tofu scramble just seemed like the way to go. we ate it with a simple red cabbage slaw, a piece of sun dried tomato toast and some sliced up avocado.* i don't believe in using a recipe for a scramble so what follows is merely a guideline to run with as you please.
1 block extra firm tofu
1 chicken nugget**
1 clove garlic, finely chopped
1/2 red onion, diced
1 jalapeno, finely chopped
1 bunch spinach, leaves torn into pieces
1 portobello cap, thinly sliced
1/2 tomato, chopped
drain the tofu and crumble into a pan heated with a splash of olive oil. let it cook for awhile before you start stirring it to let it get nice and browned on the outside. stir occasionally until crumbles are browned all over.
add garlic, onion and jalapeno and cook until onion softens. add a generous sprinkle of each spice. add mushrooms and tomato. add spinach (in batches if needed) and cook until slightly wilted. adjust seasoning to taste.
when you serve, don't forget to scrape out all the yummy crunchy bits. that's the best part!
*because i have a very hard time passing up a perfect avocado at the grocery store and tend to find a way to work them into as many meals as i can.
**we had one chicken nugget leftover from a super bowl batch of Vegan Dad's hotwings.