New Tofu Scramble recipe this week. The actual scramble is a straight up Mediterranean affair, including all the usuals – good quality olive oil, olives, red onions, cherry and sun dried tomatoes, fresh parsley and lemon juice.
I then go a bit middle eastern and serve it with some homemade roasted red pepper hummus and pita chips. The red peppers I used here were jarred. I know that is criminal to a lot of people but this site is about good food AND convenience. If I were to be making a roasted red pepper sauce or puree, where the red pepper is really the star, I would roast it myself. If you do want to do it yourself, use the stove flame to char the pepper and then roast for about 25 – 30 minutes at 220 degrees celsius, then put them in a bowl and cover with cling film for about 10 minutes. This will make it much easier to peel the skin which is your next job. Peel the skin, cut in half and carefully scoop out the seeds. Or you could juts buy them jarred as they are going into hummus for a breakfast!
They go well together. I don’t usually like to fuse cuisines. I don’t usually like to call food “cuisine” either but I just did. I’m a man living on the edge!
For The Red Pepper Hummus:
- 1 can chickpeas, drained and rinsed
- 2 whole roasted red peppers (jarred)
- 1 clove garlic
- 1 tablespoon tahini
- 1 lemon, juiced
- 1 tablespoon olive oil
- ½ teaspoon salt
- Dash cayenne pepper
- Dash smoked paprika
For The Tofu:
- 2 tablespoons olive oil
- 500g extra firm tofu, drained and pressed
- 1 red onion, diced
- 250g cherry tomatoes, quartered
- 1 small packet (100g or so) baby spinach
- 12 green olives, sliced (I used garlic and chilli stuffed ones)
- 4 sun dried tomatoes, sliced (optional)
- 1 tablespoon Italian seasoning
- 1/2 tablespoon garlic powder
- 1 teaspoon celery salt
- Small handful chopped fresh parsley
- Fresh lemon juice, to serve
- 4 pita breads, warmed, to serve
- Start off by making the hummus, simply add everything to a food processor and then add a tablespoon at a time of water to loosen. I usually add the garlic clove before everything else and pulse a few times. Stop when desired consistency is reached, don’t go too far, you don’t want hummus soup. Refrigerate until tofu is done.
- Heat a saute pan over a medium heat and add the oil
- Add the onions and fry for 5 minutes, stirring regularly
- Break off the pressed tofu into small bite size pieces. You can go as small as you like here, I like bigger pieces, as you can see in the photo, but you can crumble to a more “scrambled egg” consistency if you prefer. Fry for a further 3 minutes, stirring regularly
- Add the cherry tomatoes and fry until they soften. You can use a wooden spoon to break down the tomatoes a bit
- Add the olives and sun dried tomatoes then add the Italian seasoning, garlic powder, celery salt and pepper. Stir to make sure everything is coated
- Throw in the bag of spinach, this will wilt and release liquid, it will make everything far more “wet” and give it much a nicer consistency (I promise I will not say consistency again!). Stir and you are done. Check the seasoning and adjust anywhere you think needs it
- Now finish off with fresh parsley and stir through and then squeeze some fresh lemon juice over
- Meanwhile, heat the pitas to the package instructions, quarter and serve as pita chips. You’re done
- Get it into ya!
De La Soul “3 Feet High and Rising”
I cannot believe I haven’t recommended this album before. I would like to apologise to you fine people!
This is the first album I ever bought. On tape. I am very proud of that. I bought some TERRIBLE ones (The London Boys anyone???) after but this will always be my first. It is still one of my favourite albums to this day. It is hiphop like it should be. They don’t bang on about shooting each other or “banging bitches”, this was the daisy age. They make genius metaphorical lyrics over samples that were way, way ahead of their time.
I met them once too. Nice guys!
Listen – but do yourself a favour and buy it on vinyl!!
Not on spotify I’m afraid so you will have to buy it!