Thursday, September 18, 2014

Tofu scramble lunch

Gloriously rainy Thursday here in Southeast Texas!
Love it, Love It, LOVE IT!
Well warranted enthusiasm for water falling from the sky.
Welcome relief for drought conditions plaguing much of US.
Quick, filling comfort food?
Tofu Scramble
My go-to throw together based on what's on hand.
(organic veggies & tofu, when available)
1 - 1 1/2 cups vegetable broth
2 cloves minced garlic
1 cup thinly sliced carrots
1 cup chopped broccoli
1 stalk chopped celery
1/2 teaspoon turmeric 
14-16 ounces firm tofu, frozen, thawed, well drained, crumbled
1/2 cup nutritional yeast
1 16oz can, about 1 1/2 cups, beans, drained and rinsed well
(Kidney beans pictured; black or red beans work beautifully also.)
Couple finely chopped sun dried tomatoes
Couple finely chopped scallions
1/4 cup finely chopped fresh parsley
Seasoned salt & pepper to taste

In large saucepan, over medium heat, saute garlic in 1/2 cup vegetable broth for 1-2 minutes.
Add carrots, broccoli & celery, plus more broth, stir, cover & cook til softened, about 5 minutes.
Add crumbled tofu, stirring in turmeric to coat it & vegetables.
Stir in nutritional yeast. Add beans & more broth as needed to prevent sticking.
Once beans are heated, add tomatoes, scallions & parsley.
Season with salt & pepper to taste.
Serve warm. Shown here with olive focaccia.
Also great stuffed in pita pockets, nori sheets or collard or other vegetable leaves, and over rice, potatoes, bed of greens.
Options: mushrooms, potatoes, bell peppers, onions, beets, sweet potatoes...