October 26, 2012
Cheesy Tofu Scramble with Hot Peppers and Purple Rosemary Potatoes
It has been a very difficult week and I am so looking forward to the weekend. We rarely make tofu these days but I still love a good, cheesy tofu scramble on a lazy Saturday morning. This scramble was spicy! Served up with freshly pressed apple, orange, beet, celery, carrot, ginger juice!
1 lb. firm tofu, pressed
1 yellow onion, chopped
2 cloves garlic, crushed and minced
1 jalapeno pepper, minced
1 bunch greens, washed and chopped
2 cups mushrooms, sliced
1 cup grape tomatoes, quartered
1/2 tsp. tumeric
1 tsp. cumin
salt and pepper
1 tsp. apple cider vinegar
1/2 cup nutritional yeast
In a large frying pan heat a few tablespoons olive oil. Saute the onion and jalapeno, stirring often. Fry the tofu with the onions and pepper for a few minutes. Add the spices and stir to coat. Add the greens, mushrooms, tomatoes and half of the nutritional yeast and saute till greens are wilted. Add the rest of the nutritional yeast, the vinegar, and add spices to taste.
Serve with a pile of halved, roasted potatoes that have been generously sprinkled with fresh crushed rosemary. Search out purple spuds! They are so lovely and special.