Hodge-podge Tofu Scramble Hash (vegan)
From the kitchen of Cynthia Orlandella
“This is a recipe we use to clean out the fridge before the next shopping day. It is a hash scramble, so we use anything we have on hand. Adding turmeric and/or paprika gives the tofu an eggy color and the added nutrient of powerhouse turmeric! It is a quick, easy 30-minute meal – even quicker if your potatoes are already cooked (see *hint). As you will see, it truly is a hodge-podge with a lot of flexibility as to the ingredients.”
Ingredients (all approximate – your choice!)
• 1/2 to 1 whole firm block of tofu (we always use organic soy), pressed and crumbled
• 3-4 good-sized organic potatoes with peel, chopped (or peeled if not organic)
(*Hint: If I’m baking potatoes one night for dinner, I always throw in a few extra to have leftovers to make this meal the next day.)
• 1/2 red/green/yellow pepper or more, chopped
• 1 onion, chopped
• several cloves of garlic, chopped or grated (more is better)
• zucchini, celery, anything else you have on hand that you like
• spinach/kale/chard/collards or any combination of greens on hand, chopped
• handful of fresh parsley/cilantro/basil/dill, chopped
• spices: pepper, salt, turmeric, paprika, dukka, anything you like to taste
• red hot sauce/salsa of any kind, or ketchup for serving
Directions
1. Oil a large sauté-pan on med-high heat, and sauté potatoes until beginning to brown.
2. Add onion, cook for a few minutes, then add red pepper and other veggies.
3. When they are cooked to your liking, (crunchy is great), add crumbled tofu and sprinkle it with turmeric and paprika to give it an “egg” color; stir and cook a few minutes to blend.
4. Add garlic and a handful of fresh herbs and spices; cook a bit until fragrant.
5. Add chopped greens (spinach/chard etc.) at the last minute, and cook until just soft.
Serve with a crunchy piece of whole grain toast and a salad.
