Tuesday, March 3, 2009
Scrambled Tofu Burritos - again - and a yummy orange smoothie
I made scrambled tofu burritos again last night. This time, I took the time to measure out the ingredients - okay, some of the ingredients. So I have kind of a proper recipe! LOL. The spices are measured out anyway. I didn't drain the tofu as well this time, and it was a bit mushier. I will be more careful of that next time. Here's how I made it:
19 oz "cotton" or Chinese style tofu, drained, pressed, and crumbled
1 tbsp garlic powder
1/2 tsp chipotle chile powder
1 tsp ground mustard
2 tsp turmeric
1 tbsp nutritional yeast flakes
1 tbsp no-salt seasoning (I use Costco's organic no-salt seasoning)
cooked hashbrown potatoes (I used two potatoes that I cooked on low heat with olive oil and water until they were done)
sliced green onions
Cook the first four ingredients in olive oil until they are softened. Mix the tofu with the spices then add to the pot. Cook until the tofu is browned a bit. Add the potatoes and finish cooking. Add the tomatoes (I put in 5 I think), green onions, and spinach (I put in two large handfuls that I chopped a bit). Turn off the heat, cover, and let the spinach wilt a bit. Serve with corn tortillas, salsa, and hot sauce. Enjoy.
This recipe makes a lot - remember there are soon to be 7 in my family!
Tonight we had leftovers of the burritos, and I made a yummy orange smoothie to go with it. Everyone loved it. It was super simple, too. I used agave nectar, but I think next time I will throw in dates instead. Honestly, I forgot I had them! The smoothie was 1 1/2 C of orange juice, 1 1/2 C soymilk, vanilla, a banana, about a tablespoon of agave nectar, and a bunch of ice cubes. Blend and drink!