Hangover Breakfast Hash

After a late night of celebrating with my now former coworkers, I awoke craving something fried. My fridge was looking a little empty, but I had just enough ingredients to make this delicious and nutrient-rich breakfast hash, which I served alongside oven-roasted potatoes and black coffee. Can you ever really go wrong with potatoes?

Ingredients

1 medium onion, diced

2 small sweet potatoes or 1 normal sized, peeled and diced small

1 block of frozen medium firm tofu, thawed, squeezed out and drained, then shredded

2 or 3 big curly kale leaves, stemmed and roughly chopped

roughly 2 Tbs barbecue sauce

salt and pepper to taste

a little oil or cooking spray, optional if you use a good nonstick pan

  1. Heat up your pan with oil, if using, on medium-high, then add the onion. Cook for a few minutes, stirring occasionally, until it starts to brown.
  2. Add your sweet potato chunks and let them brown with the onion.
  3. When your sweet potatoes and onion are a little brown and starting to soften, add the shredded tofu and give it a good stir. The tofu will start to brown as the water evaporates. Add salt and pepper.
  4. When the sweet potatoes are soft enough and the tofu is brown, add your kale. Then put a lid on it and let the kale wilt for a couple minutes before uncovering and giving a good stir. Cover again and let the kale cook almost to your desired tenderness.
  5. When your kale is almost where you want it, throw in the barbecue sauce and mix thoroughly. Cook until the flavors have blended a little and the kale is sufficiently wilted for your taste. Adjust salt and pepper, or add more sauce if you prefer. I really think it’s at its best with just a little bit though.

There you have it. Serve with whole grain toast or more potatoes like I did! This would also be great for dinner with side of rice or another cooked grain.

Baked Tofu

Tofu is one of those tricky foods that we enjoy so much when it is deep-fried in our pad thai, but when we try to make it at home, it is often bewildering and intimidating. What to do with this wiggly white block?

Bake it.

Beyond your basic scramble, this is the easiest, simplest way to enjoy tofu. You’ll get a chewy outer coating and silky insides, perfect for chopping into a salad or stir-fry, or even on a sandwich. Plus, it takes very little effort, so if you have the oven on for something else, you might as well throw a few slabs of tofu in there.

You can see I sampled the final product.

Ingredients:

1 block of tofu, firm or extra-firm

soy sauce, or other thin sauce of choice (my mom has barbecued it successfully!)

salt and pepper, or other seasonings (skip the herbs, they burn)

1. Slice the tofu lengthwise into slabs. I made three this time, about 1/2″ thick. You could slice it the other way too, if you want. Thickness is up to you, just be sure to reduce the cooking time if you make very skinny slices. Blot dry with paper towels; no need to be super thorough here.

2. Place the slabs on a baking sheet, either non-stick or sprayed lightly with oil. Brush with soy sauce; you don’t need much. I squirted a little on each and spread it with my fingers. Then sprinkle with salt and pepper if desired (I used Slap Ya Mama of course)

3. Bake at 425 for 30-60 minutes, until a light golden crust has formed. No need to flip them, the bottoms will brown too.

Enjoy! I chopped some of mine into cubes and added them to an eggplant salad. Maybe I’ll share that recipe another day. The remainder will be a yummy sandwich tomorrow.

Breakfast Scramble with Swiss Chard and Peas

One of my favorite easy meals is a tofu scramble.  It’s a great way to introduce tofu into your diet without too much trouble, and in fact, I made my first when I was in junior-high and just learning to cook plant-based food.  That first recipe came in the Vegetarian Started Kit I had ordered from PETA, and was the first time I made something edible from tofu.

The simplest scrambles are usually tofu, onion, potatoes, bell peppers, and whatever else you have lying around, plus a sauce.  My first had barbecue sauce on it, and I know I’ve eaten it with ketchup when I was really feeling lazy.  Today’s scramble is a little more gourmet.  I found some beautiful Swiss chard at the farmers’ market, as well as sugar-snap peas that I somehow resisted the urge to polish off raw on my walk home (cherry tomatoes didn’t fare so well).  I’ve found that chard is rather bitter on its own, so from How to Cook Everything Vegetarian I got the idea to add an orange to it to balance that out.  Also more reason to use those sweet sweet peas!

For this recipe, you need a big deep skillet or a wok.

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1 pkg extra-firm tofu (I like Trader Joe’s because it’s only about $1.99!)

a big bunch of Swiss chard, stemmed and chopped, stems reserved

sugar-snap peas, stringed (oops, didn’t measure them!  use as many as you like)

1 orange, peeled and chopped, reserving all the juices

1 bunch of scallions

1-3 Tbls tamari or soy sauce (I did measure this! So proud of myself)

sesame seeds (optional)

black pepper to taste

1.  Drain the tofu and squeeze out as much water as you can. When I have the time, I like to cut mine into 4 slabs and brown it in a non-stick pan over medium-high flame before I scramble it.  You can skip that step and just crumble it into the pan if you want.

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2.  If you browned it, break up the tofu slabs with a wooden spoon.  Add the chard stems to the pan with a little water and put a lid on it to soften them up for a few minutes.

3.  Meanwhile, steam the peas.  I did this separately because I know that sugar-snaps are awful if overcooked.  They need only 2 or 3 minutes to get bright green.  You want them to still be sweet and a little crunchy.  Then drain them and set aside.

4.  Add the chard leaves to the big pan and put the lid back on after giving it a good stir.  If they don’t all fit, have no fear!   They’ll cook down enough in a few minutes to add the rest.

5.  Once all the greens have wilted, add the orange, scallions, tamari, and sesame seeds.  Stir and cook uncovered for a few minutes to blend the flavors, then add the peas.  Stir it some more, adjust the seasonings, and serve with fresh ground pepper.

Enjoy a healthy and hearty meal!  Depending on how big your appetite is, you should be able to get 4-6 servings out of this.  Don’t worry about eating too much!  The bulk of this is greens, so it has lots of nutritional punch and few calories.