Tuesday, October 13, 2009

Red Flannel Tofu Scramble


For the potatoes:
1 potato, scrubbed
1 beet, scrubbed
2 Tbsp olive oil

And this time for the something-something I used:
beet greens, roughly chopped

Microwave the potato and the beet for three minutes, then dice the potato & peel and dice the beet. Heat oil in a saute pan over medium-high heat, then add potatoes and beets to the pan. Toss to coat, then cover and cook for 10-15 minutes. Uncover, add the beet greens and toss again, and cook for another 10-15 minutes until browned. Put the flannel on a plate and keep warm.

For the tofu:
1 package extra-firm tofu
1 Tbsp olive oil

Instead of the 1/2 onion I used:
5 green onions, finely chopped
1 Tbsp soy sauce

Heat oil in the pan over medium heat. Add green onion and saute lightly, about 2 minutes. Stir in soy sauce.

Break the tofu into eight pieces, squeezing each piece until it's about half its original thickness, then loosely crumble it into the frying pan. Stir to combine with the onion-soy mixture and cook until heated through, about five minutes.

Per 1/2 recipe, 403 calories