March 14, 2017

Tofu Scramble with Roasted Sweet Potatoes | Plant Based, Oil Free, Cast Iron Skillet

This weekend was the first time I discovered the wonders of tofu scramble. There are so many directions to go with the seasoning, it's almost too much fun. The dish is also quite hearty and makes for a great power brunch dish. It's such an easy dish to make that I had it two days in a row. The roasted sweet potatoes add a sweetness that compliments the tofu scramble. Thank you to Minimalist Baker for the inspiration.

Tofu Scramble with Roasted Sweet Potatoes

2 large sweet potatoes, cut into 1 inch cubes
1/2 sweet onion, diced
2 tablespoon filtered water
1 cup rehydrated wood ear mushroom (or substitute with any mushroom you want)
1 block of firm tofu
2 tbsp nutritional yeast
1/2 tsp cumin powder
1/2 tsp cayenne pepper
1/4 tsp turmeric
1/4 tsp ginger powder
1/4 tsp garlic powder
1/4 ground black pepper

Serves 2

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and spread the sweet potatoes over the baking sheet. Bake in the oven for 45 minutes or until desired crispiness. Remove from oven and let it cool on the counter top. I find that sweet potatoes taste better at room temperature.

While the sweet potatoes are cooking, combine all the ingredients listed under the tofu. Give it a good mix and set it aside.

Once the sweet potatoes are out of the oven, turn the heat on to medium under a cast iron skillet (or used a non-stick skillet). Add the diced onion and water, cook until the onion is translucent. Turn the heat to low, then place the entire block of tofu in the pan and start to smash it into smaller pieces. Sprinkle the spice mixer evenly over the tofu and work it into the tofu by scrambling with a spatula. Once the mixture is well incorporated and the tofu resembles a scramble, add the wood ear mushrooms and cook until heated through. Turn off the heat and serve with the sweet potato and hot sauce (optional).

If you get around to trying this recipe, let me know what you think.

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