October 11, 2010

Classic Tofu Scramble with Rosemary Potatoes

There is no better way to start than with breakfast. It took me a while to figure out the workings of a good scramble, but with the help of AW and Isa Moskowitz I finally have a recipe that doesn't come out like a big crumbly mess. There are hundreds of good tofu scramble variations,so feel free to add/ substitute the veggies as you see fit! Kale, Carrots, and Mushrooms are very complimentary.


1 lb. extra-firm tofu (pressed)
1 cup yellow onion (chopped)
3-4 cloves garlic (minced)
2 Tbs. olive oil
1-2 cups grape tomatoes (quartered)
1/2 matzo cracker (crumbled)
1 tsp. crushed red pepper
1/2 tsp. thyme (crushed)
1/2 tsp. rubbed  sage
1/2 tsp. turmeric
1 tsp. salt or Bragg's

1/4 cup nutritional yeast (more or less)
fresh ground pepper

Heat oil to medium heat. Add onions and saute for 2 minutes. Add garlic and saute another 3 minutes or so. Add your spices (red pepper, sage, thyme, turmeric, and salt) and heat for a few seconds, being careful not to burn. Add a splash of water to keep everything from sticking!
Crumble your tofu directly into the frying pan. You can do this ahead of time, just make sure that you are crumbling the tofu into medium-sized pieces. They are going to break down in the scramble, so beware! Carefully stir the melange, making sure the spices and oil coat the tofu. Add the crumbled cracker if you choose to add it. This will help with your texture. After 5 minutes or so, add the grape tomatoes and saute for another 10 minutes. Add the nutritional yeast and fresh pepper and stir.
Serve with avocado and rosemary potatoes (as seen here) or wrap it all up in a tortilla with some salsa and beans! Delicious!

Rosemary Potatoes

2-3 medium sized potatoes (baked, or boiled and cubed)
3-4 Tbs. fresh rosemary (rubbed and de-stemmed)
2 Tbs. olive oil
2 Tbs. earth balance
1 tsp. coarse sea salt
fresh ground pepper

Heat up the oil and earth balance in a cast iron pan. Add the rosemary and fry for a few seconds before adding your potatoes and salt. The tricks to good breakfast potatoes are - making sure you are using potatoes that have already been baked or boiled and -remembering not to turn and stir constantly. Just let the cubes get golden on one side before stirring. I usually get this started at the same time as the scramble, and they take about 15-20 minutes depending on the size of the cubes. Just be patient! Garnish with a spring of fresh rosemary and enjoy any time of the day!


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