here's the aforementioned salsa and on top of a glorious mountain of my southwest scramble. hash browns topped with the amazing cheez sauce from the previous post.
jen's southwest scramble
- 1 package firm tofu in a carton
- 1/3 c. nooch
- 2T yellow mustard
- 1/4 c. corn
- 1/4 c. black beans
- 2T chopped pimentoes
- 1/2 t cumin
- 1/2 ground coriander
- 1/2 turmeric
- 1/4 c. chopped onion
- 1 clove of minced garlic-(more if you want, i tend to not be garlic-centric this pregnancy)
- dashes of bragg's
- dashes of frank's red hot
saute garlic and onion in a T or two of your favorite oil. make sure your tofu is pressed well. i press mine between two plates with a 5 lb hand weight on top, dumping the water every 10 minutes. if you're pressed for time-(pun intended) you can gently squeeze with your hands, but make sure that tofu has most of the water out of it. it really makes a difference with the scramble.
with some clean hands, mush it well in a bowl-(to the consistency of ricotta cheese) and add all the other ingredients. place in the frying pan with the onions and garlic and cook over med. heat. i like to cook mine for a while until it gets a little brown and crispy. top with fresh salsa and serve with some home fries.
upcoming posts: i've been crunkin' it up in the kitchen for bianca. i'll have not one, not two, but three posts dedicated to her recipes this week!