Monday, October 8, 2012

Vegan MoFo: Day 6 - Return of an old friend

It's fall.  With the thermostat firmly above 80, I am bringing the knit ties anyway.  And with stubbornly being in the fall spirit comes pumpkin.  So I'm bringing back my pumpkin tofu scramble.  New and improved with CSA additions and SLR photos.

Spice Mix:
1 t sage
1 t thyme
1/4 t nutmeg
1/4 t allspice
1/2 t cinnamon
1/4 cup nutritional yeast
1 t salt

The Scramble
4 cloves garlic
1 small serrano*
1 T canola oil
1 package extra firm tofu
3/4 cup pureed pumpkin
1 massive handful arugula

Begin by deseeding the serrano and roughly chopping it and the four cloves of garlic.  Heat canola oil over medium-high heat in a cast iron skillet. Sauté garlic and the pepper for a few minutes until it is soft. Crumble the tofu into the pan and cook for about 5 minutes, stirring constantly. I use a wooden spoon for this. Continue sautéing until the tofu is lightly browned on at least one side.

Add spice mix, and stir furiously to coat and toast the spices a bit. Then pour in the pumpkin purée, toss to coat, and let it cook down until evaporated. Put in your arugula, let wilt, and serve immediately. Preferably on top of whole wheat toast.

Pictured with homemade whole wheat bread

*I'm fairly sure this was a serrano.  It tasted and looked like one, but it came unlabelled in my CSA.  Any green pepper will do.

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