Saturday, July 27, 2013

breakfast for supper





Wanting a simple dinner,  I thought about a tofu scramble. I love this dish but hardly ever have it because I think of it as something for breakfast, just a more complicated breakfast than I tend to have.
Really anything can go into a tofu scramble but I think my combination is pretty balanced. Since I knew only Brett and I would be eating this, I added a bit of jalapeno. I served along side some sweet potato fries, because it was a good excuse to make sweet potato fries!  and a kale salad with my new favorite dressing (which I will share later).
I make this post as encouragement to crumble up a block of tofu and see what inspires you.

1 container of tofu (pressed to release some of the water)
1/2 of a red onion, diced
1/3 of a red pepper, diced
2 large cloves of garlic, minced
2 big leaves of chard, chopped medium
1 tomato, partially de-seeded, and chopped
1/2 jalapeno, de-seeded and minced
5-6 leaves of basil, chopped fine
1 tsp soy sauce
2 TB nutritional yeast
1 tsp turmeric
salt and pepper
1 TB earth balance
micro greens, optional

In an iron skillet (or other pan) saute the onion, pepper, and garlic in the butter and a dash of olive oil for about 5 minutes, until the onions begin to soften. Crumble the tofu into the skillet and add the soy sauce, nutritional yeast, and turmeric and cook for a few minutes to incorporate all of the flavors. Add the tomato, jalapeño, and chard and cook for about 5 minutes more. Taste and season with salt and pepper. Garnish with micro greens.
serves 2-3


We are home and back into our movie nights. This week we watched The Incredible Burt Wonderstone. Steve Carell plays a magician who, after years of doing the same routine with his partner, played by Steve Buscemi, goes through some life changes. Jim Carrey plays an interesting and not so nice performance magician who inspires his transformation. Worth watching, but I didn't think it was a masterpiece.


The left overs made for a great wrap for lunch the next day, I added some kale and a dash of red wine vinegar.

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