Tag Archives: Tofu

♥ Chorizo Breakfast Scramble

Have you tried Julie Hasson’s method for making tofu scrambles yet? We LOVE it; it makes a wonderful tofu scramble with a fantastic sog-free (is that a word?!) texture. This scramble has become a weekend staple for us. It’s a hearty and filling breakfast that keeps us full for hours.

I don’t think that I ever tried “real” chorizo in my pregan days. After snapping this photo of a random package of beef chorizo in the grocery store, I can see why I was never brave enough to try it. The first three ingredients, in order, are: beef salivary glands, lymph nodes and fat. If that alone wouldn’t deter a person, how about 320 calories and 31 grams of fat (13 grams of which are saturated) and 1,170 milligrams of sodium per each 2.5 ounce serving? One package (usually one meal) contains five servings. Yikes!

The first three ingredients of our favorite chorizo (Trader Joe’s brand) are textured soy protein, soy oil and distilled vinegar. The same serving size as the beef chorizo has only 140 calories, 10 grams of fat (1.5 grams of which are saturated) and 700 milligrams of sodium. Personally, I like these numbers a lot better. And, according to the man who actually tried the nasty beef crap in his former life, the flavor is so much better.

J likes his scramble in a warmed tortilla. I like it rolled up in a cabbage leaf. And it’s pretty darn good simply served in a bowl, too. To make this an even heartier meal (say on breakfast-for-dinner night), add some black beans to the mix. Top with salsa or green pepper sauce. Muy bueno!

♥     ♥     ♥

Chorizo Breakfast Scramble

Ingredients:

1 container of firm or extra-firm water-packed tofu, rinsed and pressed

3 cups sliced mushrooms

1 poblano (or bell) pepper, diced

1 teaspoon Mexican oregano

1 bunch green onions, sliced (or same amount of chopped red onion)

1 12-ounce package of soy chorizo

1 cup of frozen corn

1 cup cooked black beans, optional

1 cup diced tomato, optional

1/4 cup raw pepitas (pumpkin seeds)

Directions:

Rinse and press the tofu while prepping the vegetables.

Heat a non-stick skillet over medium heat.  Add a spray of extra-virgin olive oil so that the bottom of the skillet is very lightly coated.  Crumble the tofu into pieces and add to the hot skillet. Break up any large pieces of tofu with a flat-edged spatula.  Let the tofu cook, stirring occasionally, until the tofu has released its extra water, and has turned golden brown.

Add the mushrooms, pepper, oregano and red onion (if using). Cook until the mushrooms are tender.

Add the chorizo and stir to combine. After that, add the green onions (if using) corn, black beans (if using), tomato (if using) and the pumpkin seeds. Continue to cook, stirring, until heated throughout and the liquid is absorbed.

Remove the skillet from the heat and serve the scramble warm.

Advertisements

♥ If You Can’t Stand The Heat…

…get out of the kitchen!

It has been a delightfully dry and hot summer here in Tahoe (the “dry” part is especially important to us since we are [wet and rainy] western Washington transplants). It’s been too warm to fire up the oven, but no matter since our kitchen has been torn up for the better part of the summer, anyway. Besides, everything tastes better with grill marks!

This is one of our favorite barbecue meals: an assortment of vegetables and tofu slices basted with teriyaki sauce and grilled to perfection. The usual assortment is zucchini, sweet onions, portobello mushrooms and pineapple. And we never pass up the opportunity to enjoy grilled organic corn on the cob.

Barbecued teriyaki vegetables are quick and easy, and when served with steamed brown rice and extra teriyaki sauce on the side, it makes a truly satisfying meal.

♥     ♥     ♥

Teriyaki Marinade

Makes about 1-3/4 cups

Ingredients:

Marinade:

1/2 cup dark soy sauce (or 1/4 dark and 1/4 Bragg’s Liquid Aminos)

1 Tablespoon toasted sesame oil

2 oranges, juiced (about 2/3 cup) with pulp

2 Tablespoons agave nectar

2 Tablespoons Sucanat

2 Tablespoons grated ginger root

2 to 4 green onions, minced

2 Tablespoons sesame seeds

Thickener:

2 Tablespoons sake or mirin

1 Tablespoon arrowroot powder

Directions:

Combine all marinade ingredients; whisk well. Let sit at least an hour to develop the flavor.

To thicken (optional, but best for grilling): place teriyaki marinade in a small sauce pan and warm gently over medium heat. Whisk sake or mirin with the arrowroot powder and add to the heated teriyaki marinade.

Whisk, while stirring, until thickened. Remove from heat.

♥     ♥     ♥

Every body around here is enjoying the heat and finding ways to keep cool:

The squirrels make use of the dog’s water bowl on the deck.

We stopped rolling up the hose, all for the comfort of cat #1.

Squirrel siesta time.

More squirrel siesta time.

The garden nursery claims that ‘Catmint” (as opposed to ‘Catnip’) is not attractive to cats. Yeah, tell that to cat #2!

Our walks with the greyt boy usually involve a stop on the shores of Lake Tahoe to cool off.

Rolling around in the hot sand at Nevada Beach after a dip in the lake. Could he possibly look any happier?!

♥     ♥     ♥

And lastly, today is Women’s Equality Day, which is as good a reason as any to enjoy a decadent no-bake chocolate peanut butter dessert. Prepared by a man, of course!

♥ For The Love Of Tofu

I heart tofu! I haven’t had good tofu since we were in Kailua several months ago. By ‘good’, I do not mean that ho-hum stuff in the plastic tubs of water in the produce section of grocery stores. That variety is okay in a pinch, but the fresh stuff . . . it just doesn’t get any better than that! When we were in Hawaii, we stuffed ourselves with Hawaiian tofu simply garnished with grated ginger and a splash of dark soy sauce. And we washed it down with ice-cold sake. Ridiculously simple, and unbelievably satisfying!

When we find ourselves in Seattle we always stop by the International District and our favorite Asian grocery store, Uwajimaya. We always make sure to stock up on the pantry items that are hard to find where we live, but our main objective is loading up on the fresh tofu and the fresh rice noodles. Those two things alone make the long round-trip drive totally worthwhile!

We were lucky enough to catch the rice noodles as they were delivered by the distributor (Rose Brand manufactured by the Tsue Chong Company in Seattle) and we grabbed our share of those, but we nearly struck out on our fresh tofu quest, even though it was only just past noon. We managed to snag the last two packages of fresh soybean cakes, one from Chuminh Tofu and one from Thanh Son Tofu (our current favorite). I’m still kicking myself for not making the drive over to Thanh Son Tofu and buying directly from them, but we won’t make that mistake again!

We made a feast out of our fresh tofu score and another find from Uwajimaya: seaweed, or ‘hiyashi wakame chuka’, salad.

I served the softer tofu (Thanh Son Tofu) straight from the refrigerator with grated ginger, finely chopped green onions and dark soy sauce. Easy and elegant, and oh-so-good!

We enjoyed the second tofu cake (Chuminh Tofu), also uncooked, with Korean Barbecue Sauce and Spicy Green Onion Garnish from FatFree Vegan Kitchen, but I used ground chili paste (Sambal Oelek) in place of the minced fresh chili peppers  called for in both recipes. I also thickened the barbecue sauce slightly with equal parts Arrowroot powder and cold Sake (1 tablespoon of each) whisked together and then whisked into the sauce while it was re-heating.

The extra barbecue sauce was very tasty on the steamed brown rice, too. I’m looking forward to trying this sauce on grilled vegetables and even on baked or grilled tofu (if I have to resort to cooking it!). It’s wonderfully flavorful and certainly a healthier choice than the store-bought varieties.