Is there some sort of vegan detox period? Because I am a total mess today. I almost broke in to tears in the middle of the grocery store. Granted, I was tired and hungry, it was 100 degrees outside, and my toddler was also tired and hungry and not interested in listening and had just peed on the floor. And for some reason I could not find the yeast, even though I knew exactly where it should be and it was the only item I wanted.
I will admit to being particularly prone to getting hangry. But then I came home and ate some bean salad and still didn’t feel better. I still felt hangry. This happens to me sometimes. If anyone has a good explanation I would be much obliged. My husband says its because I’m dehydrated. He might be right. He also says I don’t eat enough. I’m pretty sure I don’t agree with that.
Anyhow, that was not the point of today’s post. The point of today’s post was: TOMATOES! Here they are growing in my garden.
I love tomatoes. I tried to give them up for a while once when I was having a lot of stomach problems, and it made me sad. Nearly as sad as trying to give up chocolate. No spaghetti with Marinara sauce? Um, no thank you. It didn’t last very long (but mostly because it didn’t really help). I must have passed this love for tomatoes on to the little one because the other day she was eating cherry tomatoes like they were going out of style. How cute is a two year old eating fresh tomatoes?
Anyhow, today’s recipe uses the delicious flavor of roasted tomatoes to spice up tofu scramble. This was actually my first time making tofu scramble so I’ve got to give credit to The Post Punk Kitchen for the basic tofu scramble instructions. I think I like tofu scramble better than, you know, what it’s supposed to replace.
I roasted a few tomatoes with a wax pepper and some garlic under the broiler for about 7 minutes (until blackened).
While they were roasting, I mashed the tofu and cooked it with some turmeric and nutritional yeast until it was slightly browned.
Then I chopped up the roasted pepper and garlic and mashed the tomatoes and tossed it all in until well mixed.
This would have been amazing with avocado, but I didn’t have any, so I had to content myself with only pickled red onions. Next time I think I may add a bit of Daiya cheese and throw it in a tortilla. Yum!
- 1block firm tofu
- 1 tsp turmeric
- 2 tbsp nutritional yeast
- 3-4 small tomatoes (or 1-2 large ones)
- 1 mild pepper (wax or anaheim would work well)
- 2-3 garlic cloves
- Heat broiler. Place whole tomato and pepper with peeled garlic cloves on a cookie sheet and place under broiler for 7-10 minutes until blackened, then let cool.
- Meanwhile, drain tofu and pat dry, then mash with fork or potato masher. In a medium to large non-stick pan, stir together the tofu and the turmeric and nutritional yeast. Cook over medium heat, stirring occasionally, until tofu starts to brown.
- When peppers and garlic are cool, finely mince the garlic and pepper. The tomatoes will mostly fall apart, but may be chopped or even whirled in the blender. Add the chopped pepper and garlic and the tomatoes to the tofu and mix well.