Monday, November 15, 2010

Tofu Scramble with Breakfast Potatoes

tofu scramble with breakfast potatoes

this awesome cast iron pan was my mom's. i wrote a goth little poem about it when i was in high school.

This used to be my ultimate skating breakfast, I guess when I had 10AM rioters practice. Since then, though, my weekend practices have all been at nine or eight or seven, in descending order of the likelihood that I'm awake enough to actually cook breakfast. But happy days are here again, Saturday plyos are at 10AM again followed by noon league practice. For which it's not a bad idea to seriously fuel up.

For the potatoes:
2 potatoes, scrubbed
2 Tbsp olive oil
1/2 onion, finely diced
2 celery ribs, finely diced

You can also add a little bit of whatever something-something you have on hand, like half a bell pepper, finely diced, or a bunch of parsley, chopped.

Microwave the potatoes for just three minutes, then dice them.

Heat oil in a saute pan over medium-high heat, then add the potatoes, onion, celery, and any other vegetable to the pan. Toss to coat potatoes in oil, then cover and cook for 10-15 minutes. Uncover and toss again, adding any herbs at this point, and cook for another 10-15 minutes until browned.

You can do this in a separate pan from the tofu, but I have this awesome cast iron pan that nothing sticks to; so now I set the potatoes aside and use the same pan for the tofu. I suppose you could scramble it all together, but I feel like the tofu would get the potatoes wet at this point.

For the tofu:
1 package extra-firm tofu
1 Tbsp olive oil
1/2 onion, finely diced
1 Tbsp soy sauce

Heat oil in the pan over medium heat. Add the onions and saute lightly for 1-2 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.

And now I put the potatoes back in the pan like in the picture, and let them heat back up for about five minutes before serving. Then I scramble the tofu and the potatoes together on my plate to eat them, but that's not as pretty and probably bad table manners—

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