Monday, February 10, 2014

Using What's There - Green Tofu Scram

Green Eggs and Ham... or... Green Tofu Scram... get it? One of my favorite kitchen games is making something out of "nothing", this un-recipe came about on a Sunday morning when we didn't have what we needed for Rick's favorite pancakes, but did have tofu and some gorgeous greens from friends' gardens. The pancakes could wait, and we had a wonderful breakfast.

A tofu scramble can be just about anything. To make this Green Tofu Scram, start by sautéing some chopped onion and garlic. After a couple of minutes crumble in some tofu (1/2 a block for 2 people). I used extra firm, and pressed it first to take out some of the water. Toss in some leftover cooked quinoa or rice and maybe a handful of corn. Add herbs and nutritional yeast. Gradually wilt in a big pile of chopped or sliced greens. I had kale, chard, beet greens (yep, you can eat them), and bok choy. Once the greens are softened and brightly colored, stir in a dash or two of tamari and a spoonful of pesto, if you were lucky like me and someone gifted you with some nice last-of-the-garden basil. Season with salt, pepper, and red pepper flakes to taste, and breakfast is ready. Whole grain toast, tortillas, or even tortilla chips go great with this. Use what you have!

Like this recipe? There are over 100 more in the Recipe Box!