Tofu Scramble
Can I ask you a question? Have you ever come home after running errands and taking the kids to all sorts of afterschool activities to find out you don’t feel like cooking dinner? I mean sure you planned an elaborate display of your vegan culinary prowess, but some nights you just want to have a glass or twelve of wine and call it even. If it has been an exceptionally long week, maybe a dark room, a coffee cup, and a bottle of scotch would better do the trick. And while The Bangles complained about Manic Mondays and the Boomtown Rats hated Mondays (Tell me why?), no one in their infinite wisdom has written a song lamenting Thursday nights.
Now Thursday nights, in my younger days, were just a primer to the weekend, a little head-start if you want. However, with an eight and five year old, Thursdays have become the beginning to the end of a long week. My girls are tired, cranky, and whiny. It has been a long week and by Thursday, everyone is feeling the strain. Friday can’t come soon enough, and often times cooking dinner is the last thing on my mind. So if your Thursday nights are similar to mine, I am going to give you a sure-fire quick and easy recipe for dinner. Now this one involves a bit of chopping (easily done while drinking wine or scotch), but otherwise, it is simple and can be made with most pantry items. And like a “Karma Chameleon,” this recipe can change with whatever you have in your kitchen. I give you the humble TOFU SCRAMBLE. Millions have posted similar dishes, but I am going to post my vegetable-heavy recipe that I like to pair with roasted potatoes. But you can easily morph this one into a Greek, Mexican, or Indian dish. This dish is sort of like a sophisticated “breakfast for dinner” recipe. So when people ask (and they will) “how did you come up with such a delicious vegan recipe after taking care of the kids all day?” Just smile, sip your wine, and say it was nothing. Sometimes fancy can be an illusion.
Ingredients Instructions Okay, first take a deep breath and another long sip. The weekend is almost here. Remember, no judgments in the kitchen, no one is watching, so have another long sip if you need it. It is Thursday night and you are gonna rock this dinner out in no time. First, dice and chop your vegetables and have them ready to add to your dish. While honing your knife skills, heat the olive oil in a skillet over medium heat. I like to use my cast iron skillet for this, but anything will work.
Add the sausage and brown it on all sides making sure it is heated through. Once the sausage is nice and browned, add in all your vegetables except your spinach (save this for last). Sauté the vegetables with the sausage for another 2-3 minutes as this will keep them a touch crispy. Cook the veggies longer if you like them softer. Next add in your tofu. Crumble the block by hand at first, and then once the tofu is in your skillet, break it up further with a spoon or spatula. You want the tofu to resemble scrambled eggs so make sure there are no large bits in the skillet.
As your tofu heats, add in the turmeric, oregano, garlic powder, and yeast. Mix to combine, and then add in the spinach. Cook until the spinach wilts. Season the dish with salt and pepper and finish with the parsley. Now you are ready to serve dinner. As I mentioned, I serve this dish with roasted potatoes, but a couple slices of whole wheat toast will work to in a pinch.
Ingredients at the ready
Veggies Chopped
So keep this recipe and a bottle of wine or scotch handy for when you are having a rough day. Think of it as a “USE IN CASE OF AN EMERGENCY” recipe. However, there are many derivatives you can make of this dish, so feel free to use it all week long if necessary. Because sometimes, you just don’t want to be in the kitchen flaunting your culinary prowess. So in times of need, sit back and break the glass on this dish to impress your family and friends. Longer Letter Later.
Use only in emergencies
Love, Bob aka The Grassfed Carnivore
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