Long story short, I was going to take my snazzy new bike out for a nice long ride yesterday...a nice, easy to intermediate, 12 mile bike ride in the Berkeley hills and up through Tilden Park.
Well due to me not writing down the right directions, it ended up being a 23 mile, mostly uphill, lost out somewhere near San Pablo Dam Road, can't feel my ladybits anymore type of ride. It was so so so worth it though, just look at this view, and that wasn't even the top yet:
Luckily, I'd planned ahead, and stuffed myself full of some healthy things (and some not so healthy things) to give me plenty of energy for the long hard way up and the terrifyingly fast way down!
I wanted tofu scramble, but lacking mushrooms or any of the other things we usually put in our scrambles, we decided to play the "look in the fridge, see what we've got, and throw it in, too" game. And you can't have breakfast without taters, so we made some of those, too.
And thus, Meg's Mexicalifornia Tofu Scramble and JP's Breakfast Taters were born. It's Mexicalifornia because it's got cumin and oregano and beans and onion, and avocado and broccoli. Understand? I don't either, some genius out there decided to call anything with broccoli or avocado in it "Californian" so dammit, I will too, it's my right as an American to blindly follow where others tell me to!
In my opinion the best of the best of tofu scrambles is Isa's from Vegan with a Vengeance, the recipe for which is available here, but you should buy the book anyway. Her recipe has never let me down and it's so fun to play with. Anyway if I make tofu scramble I use her recipe as a guide, but hopefully these are different enough that I can post this here and put my name on it. Anyway this is a great recipe to use when you've got leftover broccoli, beans, or onion, as we always seem to do.
I should also say that I normally enjoy my tofu scramble more...smushed? Scrambly? Whatever, than cubed tofu, but we had bought a package of Nasoya Cubed Super Firm Tofu because the nearest market to us (which is evil Safeway) recently started carrying it and we try to make it known that the neighboring vegans like it when they carry stuff we can eat, so we thought we'd just use that and make some potatoes to go with it.
Meg's Mexicalifornia Tofu Scramble
1-2 Tbsp olive oil
1 medium red onion, large dice
1/2 red bell pepper, diced
1 green onion, sliced thinly
1 3-4 oz can diced jalepenos
1 small carrot, sliced thinly and then chopped
1/2 cup chopped broccoli florets
2 tsps cumin
1 tsp paprika
1/2 tsp oregano
1/2 tsp tumeric
Salt/pepper to taste
1/2 pound of super firm or extra firm tofu, cubed
1 Tbs nutritonal yeast
Juice of 1/2 lemon
1/2 cup red, black, or pink beans (I used black and pinto beans)
1/2 bunch dinosaur kale, destemmed and torn into bite-size pieces
Top it with:
1/2 avocado, sliced
1 small tomato, seeded and diced
Get saucy: Yumm sauce, sour cream, ketchup, hot sauce (Sriracha!)
Heat up oil over medium heat in a large skillet. Add onion, red pepper, and green onion, and saute for 3-5 minutes, until onion is softened. Add jalepenos (the liquid will help out if your pan gets a bit dry), carrot, and broccoli, and saute for another five minutes, until broccoli is bright green and carrots have softened a bit. Add spices and salt/pepper and mix up, then add tofu, stirring to coat everything. Cook, stirring occasionally for 5-10 minutes, or until tofu is cooked through to your liking. Add nutritional yeast, lemon juice, and beans, stir to coat, and then add kale and put a lid on your skillet for 2 minutes, or until kale has wilted slightly. After kale has wilted, mix everything up one last time, and serve up with avocado, tomato, and accoutrements of your choice.
JP's Breakfast Taters
3 medium russet potatoes, cut in half lengthwise and sliced very thinly
2 Tbs - 1/4 cup canola oil, depending on how guilty you feel
4 cloves of garlic, chopped
Heat up a tablespoon or two of oil in a skillet over medium heat, and add potatoes. Stir to coat in oil. Cook covered, stirring occasionally so that potatoes don't stick together in a lump, for about 20 minutes until potatoes are soft and golden brown. Add more oil if they start to burn or stick. After the potatoes have cooked, add garlic and cook uncovered, stirring frequently so that garlic doesn't burn, for 2-3 minutes. Salt to taste and serve that shit up.