Last I wrote, I was being all glass-is-half-full about my flight delay in Denver. About an hour after I hit publish, my flight was cancelled. No flights to Colorado Springs. Um, I only live 85 miles from the airport. Unacceptable! So I rented a car one-way, offered a ride to two other women who were standing there when we got the news, and I got home. My travel day started when I left the hotel in Phoenix at 6:30 a.m. and ended when I walked in the door of my home at 8 p.m. – same time zone. Long day. I slept like a baby.
The next morning I was so hungry – I didn’t eat dinner due to travel nuttiness – so I started opening cupboards, the refrigerator, and freezer and whining, “there’s nothing to eat!” Then I gave myself a mental slap in the head. Of course I have food in the house. I just meant nothing was leaping out as prepared and ready to roll.
People. This is one of the reasons I use a pressure cooker!
I grabbed a block of tofu from the freezer, submerged it in hot water in a bowl, and 20 minutes later I made this very simple tofu scramble (-ish) for breakfast. I made a point to start with walnut oil after recalling Ginny’s recent infographic on essential Omega 3’s (and seeing it in the cupboard during my whine-fest).
This didn’t end up being one of those, “it will do in a pinch” meals. It was good.
I mean really, really good! Here’s the simple recipe.
Italian Tofu Scramble (-ish) in the Pressure Cooker
Ingredients (serves 4)
- 1 teaspoon walnut oil (or extra virgin olive oil, veg broth, or water)
- 1 small onion, cut into half-moon slices
- 3 cloves garlic, minced
- 1 cup diced carrot
- 1 block extra firm tofu, drained but not pressed
- 1/4 cup vegetable broth
- 1 can italian style diced tomatoes
- 2 tablespoons jarred or fresh pepper rings, chopped (banana or jalapeno)
- 1 teaspoon cumin
- 1 tablespoon Italian-style seasoning (or a mix of rosemary, thyme, oregano, and basil equalling a tablespoon)
- Italian blend nutritional yeast (or regular nutritional yeast flakes)
- Ground black pepper
Instructions
Heat walnut oil in an uncovered pressure cooker on medium-high heat. Add onion, garlic, and carrot and saute for about 3 minutes.
Crumble tofu into the pressure cooker (with your hands or a spoon) and add vegetable broth, tomatoes, peppers, cumin and Italian-style seasoning, Mix well.
Cover the pressure cooker. Bring to pressure. Cook at high pressure for 3 minutes. Use a quick release.
Spoon into a bowl. Serve with nutritional yeast and ground black pepper.
4 thoughts on “Italian Tofu Scramble (-ish) in the Pressure Cooker”
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Oh man, that completely sucks about your flight! But how nice of you to offer those ladies a ride! And that scramble looks delicious.
Bianca, I’m counting on karma for that ride home! 😉
JL, I am curious why you’d made tofu in a pressure cooker. Is it because it was frozen? I ask because my PC takes 20 minutes to get up to pressure which is about how much time it takes me to make a tofu scramble. Is mine slow? Otherwise, looks great!
@janetthetastespace:disqus, a couple of reasons. One, I can toss it all in and then go take a shower to get read for work. But my pressure cooker comes up much faster than 20 minutes. When you saute first, it heats up which makes coming to pressure much faster. When I put everything in and close the lid I’d say the pressure came up with 5 minutes. Cooked for 4 and then quick release. It’s a fast and no-fuss. And I really love the texture of pressure cooked tofu (particularly when using frozen and then thawed tofu).