If you’re looking for a hearty dish to make on a wintry weekend, look no further than this one, which hails from Isa Chandra Moskowitz’s terrific book, Vegan Brunch. It’s not the most photogenic dish (as the author notes, it “might not photograph well but is darn hard to stop eating”), but don’t hold that against it. It’s somewhat unique and super tasty. Try it – you’ll see!
First, you steam corn tortillas and then fry them up in a pan with onions and jalapeno.
Then you add soft tofu to the mix until everything’s coated.
Meanwhile, you will be doing two things. First, steaming sliced potatoes:
Second, making a quick sauce that is basically seasoned tomato sauce (featuring garlic, cumin, oregano and chili powder):
At this point, the tortilla mixture should be getting nice browned bits. (Be sure to use a very thin spatula so that you don’t lose this yumminess on the bottom of your pan). While the outside of the tortillas is browning, rest assured that the inside is tender and scrumptious.
The final step is to fold the steamed potatoes into the tortillas. Once they are mixed, dish it out and top with the sauce and anything else you’d like (guacamole and vegan sour cream come to mind).
A friend recently gave me some dried thyme from her garden. When I opened the charming package, it smelled divine, and I wanted to use it in something immediately. After scanning the ‘fridge and pantry shelves, I decided to make a tofu scramble that would feature the thyme. It turned out delicious – one of my favorite tofu scrambles ever. However, since I was completely winging it the first time, I went back and made it again a few days later, jotting down what I was doing this time, to see if I could replicate what I’d done. Good news: the second try was just as tasty as the first.
Having this great ingredient definitely elevated my dish. While any thyme you have on hand will work, if you can get your hands on some super delicious, freshly dried stuff like this, it will make a big difference.
The first thing I did was sizzle a bit of garlic in olive oil. You want to brown it gently, being careful not to burn it.
Next, add some chopped broccoli to the hot oil, followed by some mushrooms. (Note: these veggies are what I had on hand and what I like in a scramble. Feel free to substitute whatever you prefer.)
Crumble up some extra firm tofu and add it to your pan. Now you’re going to season it. I should warn you that when I’m in “wing it” mode, I’m not measuring exactly. I’m seasoning to taste, and that’s what you’ll be doing, too, using my suggestions as a jumping off point. Given that thyme was the starting point of this recipe, I first crumbled a generous amount into the pan. Next I added a pinch of dried tarragon and a pinch of black salt. (Quick note: if you don’t know what black salt is, it’s also known as Kala Namak and can be found at Indian markets. It has a pungent, sulfuric smell that creates an egg-like sensation in vegan scrambles quite nicely. A little goes a long way!) I ground a lot of black pepper into the mix next, followed by a splash of soy sauce, about a tablespoon of nutritional yeast and about a teaspoon of Dijon mustard. Stir until everything is incorporated and heated through.
Add salt to taste. You’re done!
It has been HOT here in the Seattle area, so we’ve been eating a lot of food that doesn’t require heating. Lots of salads and sandwiches and fruit. Happily, it’s stone fruit season, so the offerings are plentiful and delicious. But this morning, I wanted to jazz things up a bit, so I turned to Judita Wignall’s terrific book, Raw & Simple. Technically, I turned to it last night, as one of the items in this recipe requires a little planning: you need to soak the almonds, which I did overnight. This morning, I turned those soaked almonds into Judita’s yummy sweet almond ricotta by adding young Thai coconut meat, agave nectar, vanilla, salt and water. Then it was just a matter of cutting up some tasty fruit, chopping up some almonds, sprinkling the whole thing with fresh mint, and whisking together the dressing ingredients (agave, olive oil, orange juice, lemon juice and apple cider vinegar). In truth, the dressing step could be skipped, since the fruit can more than stand alone. However, the dressing definitely adds a tasty element to it, so I recommend trying it. Simple, as Judita promised, and lovely.