Monday, May 11, 2015

Tofu and Seitan Sausage Scramble

Looking to surprise Chris with a little more than pancakes on the morning of his birthday, I thought I'd try a new tofu scramble recipe. I've been making tofu scramble for years, but I've never tried the scramble in the Candle 79 Cookbook by Joy Pierson, Angel Ramos, and Jorge Pineda. It looked intriguing with tofu, seitan, spinach, jalapeno peppers, and cilantro, but not many spices. I wondered how it would taste. And it was missing a key ingredient in my mind -- mushrooms. So I added mushrooms too. How did it turn out? Scrumptious -- a crowd pleaser! So much flavor came from the vegetable broth and nutritional yeast that I increased the amount of nutritional yeast too. Here is the recipe with my tweaks.


Tofu and Seitan Sausage Scramble
Serves 4 to 6

Ingredients
  • 1 1/2 pounds extra-firm tofu
  • 2 Tbsp extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup cremini mushrooms, sliced
  • 1 clove garlic, chopped
  • 2 cups diced fresh tomatoes
  • 1/2 cup vegetable stock
  • 1 tsp sea salt
  • 2 jalapeno peppers, diced (I leave the seeds for more hotness)
  • 1/2 cup diced or crumbled seitan sausage
  • 4 Tbsp nutritional yeast
  • 1 Tbsp Earth Balance Natural Buttery Spread
  • 2 Tbsp chopped fresh cilantro
  • 1 cup fresh spinach
Instructions
Press tofu in a tofu press, if you have one, for twenty minutes. If not, it is no big deal. With clean hands, crumble the tofu. Transfer to a colander to drain.

Heat the oil in a large saute pan over medium heat for 1 minute. Add the onion, mushrooms, and garlic and saute for 3 minutes. Then add tomatoes, stock, salt, and tofu. Stir everything together, then cover and cook for 4 minutes. Stir in the jalapeno peppers, sausage, nutritional yeast, buttery spread, and cilantro and cook, stirring occasionally, for 5 minutes. Add the spinach and cook for another minute. Taste and adjust seasonings if necessary. Serve at once.


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