Smokey Mexican-style Scrambled Tofu Recipe (Vegan)


Sometimes you just have to have breakfast for dinner, right? Here, the usual scrambled tofu gets dressed up all-fancy-like for a nighttime rendez-vous with a smokey flavorful twist. Sexy!



Smokey Mexican-style Scrambled Tofu Recipe
2-4 servings

Ingredients

  • 1 TB olive oil
  • 1 tsp turmeric
  • 1 TB cumin
  • 1 tsp oregano
  • 1/2 TB ground coriander
  • 1 tsp smoked paprika
  • 1 tsp garlic powder (or hing)
  • 1/2 cup finely chopped organic red bell pepper
  • 1/2 cup sweet grape tomatoes
  • 1 block of firm organic tofu (with all the water pressed out!)
  • fresh ground black pepper (to taste)
  • 2 tsp smoked sea salt (to taste) (use sea salt if you can't find smoked salt)
  • 1 15 ounce can of fire-roasted tomatoes
  • 1/8 cup sliced black olives
  • 1/8 cup canned chopped mild chilies
  • 1/2 TB Valentina salsa picante
  • 1/2 TB Cholula Chipotle Hot Sauce


Directions

  • Over medium heat, add your dry spices. Saute for about 30 seconds or until fragrant. Add red peppers and whole grape tomatoes and saute until the red pepper start to soften.
  • Add the whole block of tofu to the middle of the pan (make sure you have enough oil, you may need to add a touch more). Add salt and pepper to the block and mash it with a potato masher. Stir. Smash the softened tomatoes with the masher as well. It's fun, right? 
  • Add the contents of the fire roasted tomatoes, including liquid, to the tofu and bring down the heat to med-low. Let simmer with the occasional stir for about 10-15 minutes. You want the tofu to absorb all the delicious flavors!
  • Add the black olives, mild chilies, and the hot sauces (Tip: You can buy both of these salsas at Target!). Cook for another 5 minutes.
  • Serve with hash browns and top with your favorites like salsa, cilantro, avocado, sour cream or cheese. 
  • Tip: Use leftovers as a nacho topper, filling for a breakfast burrito, over ripe avocado slices, or bake it with rice, cheese, and hash browns in a casserole dish. And yes, you can use onions in this recipe, but I don't eat onions so I didn't include them! Enjoy!



The Best Thing I Ever Ate...


Oh hey! I'm here! And guess what? Last weekend, the mister and I went on a date. We've been so busy that we didn't plan anything beyond getting a babysitter. We just kind of got in the car, looked at each other and said, "So where to?" We both agreed heading to Philly would be a great idea and ultimately, to throw caution to the wind and head to Vedge WITHOUT A RESERVATION! Oooh... we're crazy! But, you know what, we got a table right away! Miracles do happen!

We had the usuals, including the world's most tender, juicy, perfectly charred seitan, but the star of the night was the stuffed avocado. I was a little disappointed that my husband picked it as his small plate (I mean, avocado? We have them all the time; so boring!), but I am so, so, so glad he did.

It. Was. Amazing!

Served on a schmear of romesco (a fave; see my recipe here), and cradled by a crispy rice cake, it was lovingly and artfully topped with pickled riced cauliflower, micro-greens, and lightly dusted with black salt. The actual avocado was tender and creamy, and the combination of the pickle and sulphury black salt brought back warm and fuzzy memories of my mom's famous potato salad (My favorite, but she uses real mayo and boiled eggs, so I haven't had it in about 20 years!).

I cannot stop thinking about this plate. I crave it. I want it! Simply brilliant. When you go to Vedge, please order this beauty. Your belly and mind will be so pleased with you!

PS:  Honey, I'll have more faith next time! Promise.