Potato Breakfast Scramble

Here's my favorite recipe for tofu scramble.  Here are a couple photos of when I made this for samples at the Fargo-Moorhead Health Expo on February 22, 2015.  I cooked everything separately, then you throw it together at the end, and serve!

I love the simplicity of this recipe, because I always have the ingredients in my pantry.  And if you like, you may cook any style of breakfast potatoes (boiled, baked, fried, etc.)... and this is pretty versatile, because you can keep the tofu and potatoes separate, or throw them together at the end.  

Depends on who you're serving breakfast for, I guess.  

My husband is not a vegetarian, so he's not the biggest fan of tofu scramble for breakfast.  But, if I'm just making this for my daughter and I, usually I make as directed.  Bon appetite!  

Let me know what you think in the comments below!  Or on our Facebook page "Courtney's Pantry."


Potato Tofu Breakfast Scramble
yield: 2-4 servings

1 pound small red, or gold, potatoes
1 TB oil
1 small onion, diced
1 bell pepper, diced (any color)
1 14 or 16 oz container extra firm tofu, rinsed
4 large cloves garlic, pressed or minced
3 TB nutritional yeast flakes
1 ½ TB chicken-style seasoning
1 TB soy sauce, Tamari, or Bragg’s Liquid Aminos
½-1 tsp dried parsley
Sea salt, to taste

1.  Cook the potatoes: Bring unsalted water to boil over medium high heat.  Add potatoes and cook until tender, about 15 minutes.  Let cool, and dice potatoes into chunks.  Add potatoes to a hot, oiled skillet in one single layer.  Cook for 10 minutes until golden brown.
2.  Cook the tofu: In the meantime in another skillet over medium high heat, add the onions and peppers.  Cook until 10 minutes, until the onions and peppers are soft and everything is browned as you like it.  Crumble the tofu with your hands into a large pan.  Add the garlic, yeast flakes, chicken-style seasoning, soy sauce, and dried parsley.  Stir everything together, and cook it until the tofu starts to look nice and golden brown.  You may add a dash of oil to help the tofu to brown up a bit.
3.  Mix everything together: In a large bowl add potato mixture and tofu mixture.  Toss together and season with salt, to taste.

Thai Red Curry Soup

This soup is a go-to warm, comforting, and full-of-flavor soup.  Its one that I don't make as often as I should!  My husband and I really like Red Curry.  We think its our favorite type of curry out there!  Here's a soup I found on the internet, but I completely tweaked it, made it vegan, and boosted the flavor a bit.

Thai Red Curry Soup
yield: 8-10 servings

1 TB olive oil
2-3 TB fresh grated ginger*
1 stalk lemon grass, minced*
1 TB Red Curry Paste*
4 cups chicken-like broth or vegetable broth
3 TB Soy Sauce or Tamari (which is gf soy sauce)*
2 TB sweetener (I use agave nectar or organic brown sugar)
3 cans coconut milk*
1 red bell pepper, sliced in 1-inch pieces
1 green or yellow bell pepper, sliced in 1-inch pieces
3 carrots, thinly sliced
1 block of tofu, cubed, and browned in olive oil*
1/4 cup fresh lime juice
1 tsp salt (to taste)
1/4 cup fresh cilantro, chopped*

1.  Heat the olive oil in a large pot over medium heat.
2.  Cook and stir the ginger, lemongrass, and curry paste for 1-2 minutes in the oil.
3.  Add the broth, while stirring continually. 
4.  Stir in the soy sauce and sweetener.  Bring to a boil, then simmer for 15 minutes.
5.  Then, stir in the coconut milk, veggies and fried tofu.  Simmer for 10-15 minutes, until the veggies are tender but still crunchy.
6.  Stir in the lime juice, salt, and cilantro.  Serve!

* You can find these ingredients in any Asian Market
Note:  With the veggies that I like to put in here, you can add whatever you like to eat.  If you like bamboo shoots, you may add those if you wish as well as anything else!

Thai Red Curry

This is my recipe for Thai Red Curry (Gang Daang).   And it is SOO good... you can find the ingredients at any local Asian Market.
 

Thai Red Curry

Yield: 4 servings

3 cans coconut milk
3 Tbsp red curry paste (or Massaman)
1 package extra firm tofu
15 fresh Thai basil leaves
1/2 cup bamboo shoots
1-2 carrots (sliced 1/4 inch thick)
1 red bell pepper
1/2 head of cauliflower
1/2 eggplant (optional)
2 Tbsp agave
1/2 tsp Celtic Grey sea salt


1.  Start by cutting tofu into squares and fry it in an iron skillet with some olive oil on med-high heat.  Sprinkle granulated garlic and some salt on top of them.  Then flip them when they get golden/dark brown.
2.  Meanwhile, chop all the veggies.  I will usually throw everything into a bowl after I chop it.
3.  When the tofu is done, in a wok or large skillet, turn on the heat to med-high. Let the pan get a little hot. Put one can of coconut milk in it with curry paste.  Saute that in the coconut milk for about 8 minutes or so.  Halfway through, add the fried tofu.  (The point is to bring out the flavors in the paste, so let it simmer until the oil starts to come out.)
4.  Then, add the other 2 cans coconut milk, stir well. add veggies, around 15 Thai basil leaves, bamboo shoots. Let it come to a boil, and simmer on med-low for about 10-15 minutes, until the veggies start to cook. At this point, I just let it cook on low and check on it every so often to see if its done.
5.  Add salt and agave, this brings the flavors to life.
6.  Serve over a bed of Jasmine or Brown rice!

Rich Chocolate Pudding

Rich Chocolate Pudding


1 pkg 14 oz. silken tofu
1/3 cup agave
1/8-1/4 cup cocoa powder (depends on how rich you want it)
1 TB vanilla
1 big pinch of salt

1.  Blend everything in a food processor until very, very smooth.
2.  Chill, serve.