My Current Favorite Fast Food

March 14th, 2015 6:43 pm by Kelly Garbato

2015-03-12 - Potatoes & Tofu Scramble - 0001 [flickr]

I go through cycles where I absolutely cannot stuff enough of a particular food into my face, and right now that food is tofu scramble. Bonus points if it’s served with a side of semi-greasy baked potato pieces slathered in ketchup.

A friend on FB asked for tips on eating healthier, which got me thinking. One of my favorites is this: make up a giant batch of a well-loved (but healthy) food so that I can live on the leftovers, if not for a week, then at least a couple of nights. That way I won’t be tempted to eat a quick junkie meal (pizza, you know I love you but…) on those nights when I don’t have the time or desire to cook something from scratch. For those who live in places where vegan takeout is an option (I don’t; it’s both a blessing and a curse), having healthy leftovers in the fridge may discourage you from choosing this path of least (but most delicious) resistance.

I especially love tofu scrambles for this, because they’re so versatile and easy. Just reheat leftovers on the stovetop for five or ten minutes (it doesn’t require a ton of adult supervision, which is all the better!) and dinner is served. Don’t have enough leftovers for a proper meal? Bake a potato, steam some carrots, toss in a cup or two of extra frozen veggies. Anything goes in a scramble; it’s the perfect cleaning out your fridge/freezer meal.

Or use the scramble as a filling in a sammie, loose “meat” style. The bread makes an excellent filler, and the mode of delivery magically transforms it into brand new meal.

2015-03-14 - Tofu Scramble Sammie - 0001 [flickr]

Tofu scrambles be banging on sourdough bread slathered in Vegenaise and garnished with spinach and a few tomato slices.

Lately I’ve been making a double-batch of tofu scramble at a time. Sure, it takes about a half hour extra, but I have enough scramble left over for three or more additional meals. Plus I can press both bricks at the same time, and I end up with fewer dishes to wash overall. Win.

Under the jump is my from-memory recipe for this particular scramble – we’ll call it the Vegetable Spectacular – but I’ve made it so often that I’m pretty confident of the formula.

For the potatoes, preheat the oven to 425F. Cover a cookie sheet with parchment paper (one large cookie sheet per potato). Clean the potato and then dice it into bite-sized pieces; uniformity is more important than size here. Place the pieced in a large bowl and add two tablespoons (give or take; again, per potato) of olive oil and some salt and pepper; mix well. Transfer to the prepared baking sheet and bake for 30 to 40 minutes (or until crispy), rotating the sheet(s) and flipping the potatoes halfway through.


 

Tofu Scramble Vegetable Spectacular

Ingredients

1 tablespoon olive oil
3 large carrots, diced
1 medium-sized onion (yellow, red, white – whatever floats your boat)
3 tablespoons minced garlic
1 pound firm tofu, lightly pressed
1/4 cup nutritional yeast
1 tablespoon soy sauce
1 tablespoon basil
1 teaspoon oregano
1 teaspoon turmeric
1 teaspoon salt
black pepper to taste (optional)
1 red pepper, diced
8 ounces frozen green beans
1 cup frozen corn kernels

Directions

1. In a large skillet, heat the olive oil on medium heat. Add the carrots and cook for five minutes. Add the diced onion and cook for another five minutes, or until the onions are translucent. Add the garlic and continue to cook until fragrant.

2. As the onion and garlic are cooking, place the tofu in a large bowl and mash it with a fork or potato masher until it becomes crumbly. Add the nutritional yeast, soy sauce, turmeric, basil, oregano, and the salt and pepper. Mix well.

3. Add the red peppers, green beans, and corn to the skillet. Cook for five to ten minutes, until the frozen veggies begin to warm. If desired, continue to cook until the red peppers and/or corn look slightly browned (yum!).

4. Pour the tofu into the skillet and mix it in with the veggies. Reduce the heat to medium-low. Continue to cook for about ten minutes, until the ingredients look incorporated and the tofu has a yellow, egg-like color. If you like your veggies soft, continue to cook as needed. Sample and add extra spices to taste. When done, remove from heat and serve warm.

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