Hello from Wisconsin! I’m working with one of my food brand corporate clients for a few days and we’re having fun! Scheming, planning and making lots of food! (I did have time to send out a newsletter this morning – go here to get my Creamy Kale Miso Soup recipe with instructions for a soup pot OR the pressure cooker!)
Last night my client made our dinner. She’s not vegan but is eating vegan for a few days while I’m with her (yay!). She veganized a Cooking Light magazine recipe, turning a chicken butternut squash chili into a TVP and soybean squash chili.
Mmm Mmm!
This morning I pressed (TofuXpress!) a locally made tofu (The Simple Soyman!)
and then I whipped up a simple tofu scramble featuring a new (and new to me) Non-GMO extra virgin canola oil (North Prairie Gold!). I loved it – and so did my client!
Here’s the quickie recipe.
Paprika Tofu Scramble
by JL Fields
- 1 tablespoon non-GMO extra virgin canola oil
- 1 small onion, diced
- 1/2 cup chopped carrots
- 2 cloves garlic, minced
- 16 ounces extra firm tofu, pressed, drained and crumbled
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 4 cups baby spinach
- 1 cup diced tomatoes
- Salt and pepper to taste
Heat the oil in a skillet on medium-high heat. Add onion, carrots and carrot and saute until the onion is translucent. Add tofu, paprika and cumin and continue to saute for a few minutes. Add spinach and tomatoes, mix well, and reduce heat to medium-low. Cook until spinach cooks down (nearly wilted). Add salt and pepper to taste.
Don’t you just love tofu scrambles? Morning, noon, or night, it always hits the spot!
