June 10, 2012

Mexi Veggie Tofu Scramble ~ Vegan & Gluten Free

An easy Sunday and it's supposed to look a little like summer today.  Even though it hasn't lately, the farmer's market is starting to look like the sun was shining somewhere.  I picked up some fresh zucchini and Walla Walla onions yesterday and they've already made it into a couple meals.  This morning I put together a really simple, but tasty Mexican veggie tofu scramble.

I diced up a box of firm silken tofu and threw it in a medium frying pan with 1 TB hot coconut oil.  While that was working, I roughly chopped a Walla Walla, including the green tops, diced a red bell pepper, and sliced two small zucchinis.  I added the onions and red bell pepper to the tofu and let that sauté until the onions were translucent, then added the zucchini slices.

I keep a Mexican spice blend around that makes it easy to flavor anything quickly.  I sprinkled about 1 tablespoon of the spice blend in the pan and added about a ¼ cup of filtered water and let the mixture simmer until the liquid was absorbed.

Warmed some corn tortillas and served with some fresh pineapple. Filling, very nutritious, and tasty!

Mexican Spice Blend
    A Vegan Fusion blend

Makes 7 TB

¼ cup chili powder
2 TB cumin powder
2 tsp oregano, dried
½ tsp cinnamon
¼ tsp cayenne pepper

Place all ingredients in a large mixing bowl and mix well.  Store in a glass jar.

Now, off to play in the garden.

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