It is a long weekend so clearlythat requires a really delicious brunch option. I love a savory breakfast so much that I often eat lunch or dinner for breakfast. On this weeks edition of Meatless Monday I think we need to explore the really yummy breakfast world of tofu scrambles.
Like an egg scramble you can kind of go in whatever direction you want aka use what you have in the fridge. But I do like to make a bit of a TexMex version – because it is delicious.
The trick you need to know is that tofu doesn’t taste like much so you need to infuse the flavor flavs into it – This is what you will need:
1 block of medium/firm tofu (crumbled)
1/4 of a red pepper, cut into strips
1/4 of a green pepper, cut into strips
1/2 a yellow onion, diced
2 cups spinach
2 garlic gloves, minced
1 tsp cumin
1/2 tsp chili powder
1/2 tsp turmeric
1 tsp salt
splash of water
cilantro & green onion for topping
Let’s do this:
First things first – you need to drain the tofu, pat it dry then wrap it in a paper towel, set it on a plate with something heavy on top. The goal is to get as much water out as you can. If you have a tofu press this is your time to shine! This should take about 10-15 mins. While the tofu is pressing, chop, dice and prep the veggies.
Next up in a fry pan add in whatever you use to saute (oil, veggie broth or whatever). Add in the onion and cook those for about 3 minutes. Toss into the pan the garlic, peppers, and mushrooms. Let that cook for another couple of minutes. You will then need to unleash the tofu from whatever you are pressing it in and crumble the brick of tofu into the pan with the veggies. Break it up so it looks like scrambled eggs (if you cut it up with a knife it will look strange so absolutely break it up with your hands). While the tofu is browning – in a small bowl add in all the spices with a splash of water to make a slightly runny paste. Add the paste into the pan and mix everything together. Add in the spinach. Once the spice slurry is absorbed into the tofu and the spinach is wilted – it is ready to rumble.
I like this topped with green onion and cilantro, a side of salsa and maybe some avocado. A little grainy toast or some taters also pair well.
Impress the crap outta the person that you share your bed with. #yumcity
If there is one go-to meal I have had for the last few years it is chili taco salad. It pretty much works spring, fall, and summer and to be honest it is a great way to use up things in your pantry and veggies that look less than stellar in the fridge. Chili never gets old with the endless number of combos to try out. I extra love that I can have leftovers for days – chili tastes better with time, it freezes well and honestly you can have chili and corn bread, chili in a bun bowl, chili on salad and my personal favorite chili as a taco salad … the options are there. I know, I know – you think of hot chili as a fall food. Well damn it – I am using up things in my pantry and this is literally one of my favorite things to eat. Also, you probably have nothing but sweet, sweet time to let this simmer.
In this veggie version we are using 2 different kinds of beans (lentils would also work well) – nothing aggressive; kidney and black beans + the odds and ends that are lurking in my pantry and in my kitchen. I even thru in a can of pumpkin puree (actually recipe inspiration photo below) – this adds thickness to the chili without making it taste like pumpkin.
Chili is VERY forgiving if you have more of one thing and less of another – buttttt to make my recipe – you will need:
I medium onion, chopped
2 carrots, chopped
2 ribs of celery, chopped
2 cloves garlic, minced
½ bag of tri color frozen mixed peppers
28oz can of Tomatoes (mine had Italian spices because that was all I had in my cupboard)
2 cups veggie broth
14oz can of pumpkin puree (BE VERY CERTAIN TO NOT PUT IN PUMPKIN PIE FILLING)
2.5 Tablespoons of what ever chili powder you like
1 tsp cumin
1 tsp oregano
2 tsp Braggs liquid amino
I sautéed the first 5 ingredients until lightly browned and then added in the spices and let the flavors get all warm and smelling delicious – then I dumped the other stuff in the pot. Brought it to a boil and then let simmer for 20 mins.
(NOTES: use the veggies you have on hand that is what chili is for – out of celery skip it. Also if you don’t have pumpkin don’t add that – but you might want to lighten up on the broth OR add in 1/4 of dried red lentils OR add cornstarch 1 tablespoon at a time and let it thicken up. Yes you can put in soy sauce instead of liquid amino OR leave it out)
How to make the Chili Taco Salad:
Roughly chop up 2 cups of lettuce of your choice – I use romaine. Spread out over a plate. Then add about 1 cup of chili on top of the lettuce. On top of all that add – Green onion, Cilantro, Pineapple, Corn chips.
Nobody wants to read the long ramble I-made-this-because blog post before getting to the recipe so I won’t bore you today – but if you need some hot and delicious pasta/soup inspiration for meatless Monday I am going to just leave you with this treat that I seriously can’t stop making!