Scrambled Tortillas

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).

Enjoy!  xo

 

Seriously Great Tofu Scramble

I love tofu scrambles.  I make a lot of different scrambles with a lot of different vibes and I enjoy them all.  If I had to crown the King of All Scrambles, though, that prize might have to go to this one.  It’s a heavy duty, seriously filling, decadent sort of scramble that feels just right on a lazy, cozy weekend morning.  I came upon it via the Hot Knives guys, and their link provides a full demonstration so I won’t replicate that here.  I will say that the one tweak I made was adding just a smidge of black salt (aka Kala Namak) during the seasoning sessions.  Not vital but mighty nice (and eggy).  And I will also say that the technique of letting the scramble sit for a bit leads to heavenly browned bits, a technique that should be used every time you make a scramble.  Final thought:  you can use this recipe as a base and just add whatever ingredients you are craving at the time.  The sausage definitely makes it a lot heavier, so when you’re not feeling it, just leave it out.  Or put in more veggies.  Or… no rules!

Here’s the link:

http://urbanhonking.com/hotknives/2013/10/22/yachts-tofu-scramble-secrets/

And here’s a quick pic of my scramble in process.  Look at those browned bits!!!

Yum.  Enjoy!  xo