Wednesday, June 28, 2006
Scrambled Tofu and Home Fries
It's not just for breakfast anymore. This was another "it's getting late what the heck should we cook" kind of night. Well, we have tofu, we have potatoes, we have a huge bunch of chard that we got at the farmers market last weekend, and I even found a few mushrooms from I don't know when that were still hanging on in the fridge. While Darlene fried the potatoes in some Earth Balance, I cooked some diced red onion, chard stems and mushrooms in olive oil with a little salt & pepper. I sort of made this one up as I went along, but in the fridge I spied a couple of limes that I zested when I made the granola last night so some lime juice went in the pan with the crumbled tofu. Then it was seasoned with cumin, paprika, chili powder and fresh oregano along with more salt & pepper. Oh, and don't forget the garlic! A healthy amount of nutritional yeast went in there and lastly the chard leaves, cooked until just wilted. That was thrown on the plate with the potatoes (ketchup on top of mine), some hot sauce went on top of the tofu and potatoes and we had toast on the side spread with more Earth Balance. And there was breakfast for dinner once again.