Sunday, January 2, 2011

Quick & Delish, III: Scrambled Tofu

for a quick supper or leisurely weekend brunch, a family favourite.

Scrambled Tofu

1 package tofu, rinsed, pressed 10mins, mashed
4 or 5 scallions, snipped to 1/4"
1 small handful carrot, diced small
1 handful broccoli, cut into little florets
1 handful red &/or yellow pepper, diced small
1 small handful asparagus, snapped to tasty tips
1 Tbsp basil
2 tsp parsley
1/2 tsp curry
1 to 2 Tbsp tamari
pinch of cayenne, optional
s & p, to taste
sesame seeds, toasted

in the wok, sauté scallions in some heated olive/sesame oil (about 1 Tbsp) for 1 or 2 minutes. then add carrot & broccoli, toss. cover a few minutes 'til the carrot is half done. add the red pepper & asparagus, toss. make a well in the centre, heat a little oil & add curry powder until aromatic. add remaining herbs, tamari & mashed tofu. season with cayenne, s & p. toss until heated through. sprinkle with toasted sesame seeds. garnish with basil leaves julienne & sliced cherry tomatoes (if you have 'em).

serve on a bed of jasmine basmati or brown rice with a side of good bread, toasted. makes 4 small servings.

(the 3 of us get just about enough. my little one loves this dish. the above pic is her third bowl for supper tonight. i've tossed the rice into the tofu as i had some leftover red rice.) to get the most of this dish, for a brunch we include some homefried potatoes, sesame coated sweet potatoes (oven-baked), cajun potatoes, or perhaps some french toast. ah, do you have a fav french toast recipe? i have one here somewhere... good idea for tomorrow.


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