Recipe of the Week: Tofu and Tortilla Scramble
Oh, dear. I had vowed to post a Recipe of the Week on this blog every Sunday evening, and here it is, practically Thursday.
Here is why I am so late with Recipe of the Week: life is like a huge vortex. I was sure that once we moved, once I finished my degree, once my older son went off to college, once this and once that, I wouldn’t feel so harried all the time. But every time each “once” passes, something else comes along to fill in the time. In most ways, though, I feel very fortunate that life seems so full. This is more an observation than a complaint. But this is precisely what fuels my passion for good food that’s really simple, as well as very quick. I don’t like slapdash dinners, no matter how busy the day has been.
Here’s one of my favorite quick dishes of all time; it’s always a hit, even with people who think they don’t like tofu. Based on a southwestern dish called “Migas” (in its original form, scrambled eggs with bits of tortilla), this is great as a speedy dinner, but also an excellent choice for a weekend brunch dish. This goes with any number of accompaniments — cooked brown rice, sautéed potatoes, or refried beans. Add a colorful salad to the plate — using any of avocado, tomato, corn kernels, red bell peppers, olives, pumpkin seeds — and you’re all set!
Before proceeding with the recipe, just a quick announcement: Susan Voisin is running a recipe contest at the Fat Free Vegan blog; for the week of Valentines’ Day, readers will submit and vote on their favorite vegetable recipes. The prize: A copy of Vegan Express, my new book (for which Susan did 8 gorgeous photographs, as mentioned earlier in this blog, and hers).
Tofu and Tortilla Scramble
4 to 6 servings
- 1 tablespoon extra-virgin olive oil
- 1 medium-large onion, finely chopped
- 2 cloves garlic, minced
- One 16-ounce tub extra-firm tofu, drained
- 6 corn tortillas, torn or cut into approximately 1-inch pieces
- 3 plum (Roma) tomatoes, or 2 medium tomatoes, diced
- One 16-ounce can crushed or pureed tomatoes
- One 4-ounce can chopped green chilies, mild or hot, as preferred, or 1 fresh hot chile, minced
- 1 teaspoon ground cumin
- Salt to taste
- 3/4 cup grated cheddar- or nacho-style nondairy cheese, optional
Heat the oil in a large skillet. Sauté the onion and garlic over medium heat until lightly golden, about 4 to 5 minutes.
Cut the tofu into 1/2-inch-thick slices, and blot the slices gently between paper towels or a clean tea towel. Then, cut them into 1/2-inch dice.
Add the tofu to the skillet, followed by all the remaining ingredients except the cheese, and stir together gently. Cover bring to a simmer; then gently simmer over medium-low heat for 8 to 10 minutes.
If using grated cheese, sprinkle it over the top, cover, and cook another 3 minutes, or until melted. Serve at once.
Per serving: Calories: 203; Total fat: 7 g; Protein: 9 g; Carbohydrate: 26 g; Cholesterol: 0 mg: Sodium: 46 mg (analysis does not include optional cheese)
Diann (aTxVegn) said,
February 7, 2008 @ 5:08 pm
Your migas are done like a true Texan!
Nava said,
February 8, 2008 @ 7:37 am
Hi Diann, it’s so nice to have you back as a reader. Thanks for your comments and compliments!
Gnewvegan said,
February 8, 2008 @ 12:03 pm
This looks good. I have not tried a tofu scramble yet and this seems like a nice recipe to try. I wanted to let you know I am learning how to add sites to my blog and will be putting yours on..
Susan G said,
March 5, 2008 @ 12:35 am
Even though I was drawn to this, it surprised me — flavor much more complex than expected, very attractive looking (did add green pepper for more veg, more color), held up and even better tasting as leftovers. Will be a good brunch for the uninitiated.
Karin said,
March 7, 2008 @ 2:33 pm
I just found your website. I really love reading your vegetarian and vegan recipes.Actually, I will try your soup recipe tomorrow. One thing though, I just cannot get used to is the vegan cheese. Any vegan cheese. I don’t know they just taste so weird. Any suggestions or ideas that I might not have thought of while preparing and eating non-dairy cheese would be greatly appreciated:)
Karin - registeres dietitan, Switzerland
Nava said,
March 8, 2008 @ 11:59 am
Hi Susan! Glad you liked it. and Karin, here in the US we probably have a wider array of non-dairy cheeses (soy, rice, or almond-based) but they are not all completely vegan, as they contain a milk protein, casein, for better melting. The brand I like is Vegan Gourmet, which is 100% vegan. There are several flavors; they are all pretty mild and it melts well. It does not have the pleasantly sharp taste of a real cheese, but I’ve gotten used to it. I must say I do like it a lot more than other brands I’ve had.
So in Switzerland, the land of fine cheeses, it may be hard to come by a good, nondairy alternative.
You may want to try your hand at preparing your own nondairy cheeses. The Ultimate Uncheese Cookbook by Joanne Stepaniak. some of the concoctions are a bit unusual, but there are a lot of things in it that work quite well.
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