Sunday, November 7, 2010
Southwestern Tofu Scramble
1 T. coconut oil
1/3 block of extra firm tofu, pat dry in a paper towel, and crumble into hot oil
1 T. low sodium taco/fajita seasoning
a pinch of salt
-Saute over medium heat for about 5 minutes, tossing around to incorporate flavors
3 T. mild salsa
1/4 c. black beans, drained and rinsed
1 t. nutritional yeast (you'll have to get this at your health food store...it's super high in B vitamins and minerals, and lends a "cheesy" flavor...I suppose it's optional, but get some and have it on hand, because you'll use it in other recipes!)
1/2 t. chili powder
-Saute until potatoes are done, tossing frequently to brown evenly
-In another saute pan, combine the following:
2 T. coconut oil
2 c. western hash (the kind with the peppers and onions...but if you'd prefer the plain ones, use them)
1/8 t. sea salt
1 t. sriracha (this is totally optional, but it sure gives it a nice kick!)
2 T. low sodium taco/fajita seasoning (this should finish off the pack)
-Give it a quick toss to mix, but don't overdo it...you'll end up with mushy potatoes!
-Cover and cook over medium heat for about 5 minutes
-Toss or stir to brown evenly, and cover for another 5 minutes, or until potatoes are no longer frozen.
-Uncover to brown and add:
1/8 c. frozen corn and toss to incorporate. Cook until thawed.
potatoes on bottem
tofu and black beans
1/8 c. fresh chopped grape tomatoes
jalapeno slices (optional)
Tofutti Better Than Sour Cream
This recipe makes 1 very large, man-sized serving, or 2 normal people servings!
Try these mix ins to boost the nutritional value: (add these when you first start the potatoes, so they get a chance to cook)
chopped red and/or green peppers
fresh diced jalapenos
guacamole instead of sour cream
chopped green onions
or whatever else you think may sound good!!
Happy eating! This meal is hearty, loaded with protein from the beans and tofu, and also manages to get you to eat some veggies at breakfast time! Who would've thought!?