Monday, March 5, 2012

Tofu Scramble with Caramelized Onion Sweet Potatoes

Tofu scramble tends to be one of those great fail proof vegan meals. It doesn't matter if you're an open the box kind of cook or 3 course meal cook. Tofu is like a sponge. All you need is a delicious seasoning blend that has enough time to simmer with the tofu and an assortment of vegetables. Some people prefer their tofu cubed vs crumbled. The crumbled effect resembles scrambled eggs and just makes more sense to me when it's the main attraction for our weekend brunch. 

Caramelized onion sweet potatoes provide a nice change of pace to breakfast potatoes. I'm all about eating as nutritiously as possible, while keeping it quick and simple. Clearly, I am not a 3 course elegant meal cook. If you can relate, this side is perfect for you. The potatoes cook alongside the tofu and need little attention in order to achieve that sweet caramelized onion perfection.

Tofu Scramble

1/2 red onion, chopped
2 gloves garlic, minced
1 green pepper, chopped
1 pound extra firm tofu, well drained (place between clean cloth and squeeze excess water)
1 cup additional chopped vegetables (mushrooms, broccoli, shredded broccoli or carrots, chopped spinach or kale, etc)
2 teaspoons cumin
1 teaspoon dried thyme
1 teaspoon tumeric (turns the tofu yellow)
1/4 cup nutritional yeast
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper
salt to taste


1. Heat large non-stick skillet on medium-high heat. Saute onions until they begin to soften. Add garlic and bell pepper. Cook additional 2 minutes. Crumble in tofu and add seasonings. You don't need to crumble the tofu too much, it will break apart as you stir. 
2. As you stir mixture, add about two tablespoons of water if the mixture is dry (depends on how much water was left in the tofu and how hydrated your veggies are). Add remaining vegetables. Reduce heat to medium. Cook for about 10-15 minutes, until vegetables are tender and tofu is heated.




Caramelized Onion Sweet Potatoes

1 large sweet potato, cut into 1 inch pieces
1/2 red onion, chopped
1 tablespoon olive oil
salt and pepper to taste

1. Heat oil in a Teflon coated non-stick pan (important to prevent sticking when you aren't stirring constantly). Add onions and diced potatoes and coat lightly with the oil in the pan. Cover with lid.
2. Cook over medium-high heat, stirring every 3-5 minutes until caramelizing occurs and potatoes are soft and tender (about 15 minutes). Season with salt and pepper.


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