Friday, August 2, 2013

The Julie Scramble

Perhaps the only bright side to a friend moving across the country is that she will give you many bottles of wine, houseplants, and sweet potatoes before she goes.

This scramble is named for such a friend. 

The Julie Scramble. (SOUNDS LIKE A DANCE MOVE)

I diced up one of Julie's sweet potatoes, roasted it in olive oil, salt, and pepper, and added it to a tofu scramble that includes a bunch of Swiss chard just picked from my garden and a handful of locally grown tomatoes. 

I did not drink any of the wine with it, because BREAKFAST. But when I eat the leftovers for dinner, I will pair them with Shiraz. (Maybe you will drink the Shiraz at breakfast. Who am I to judge?)

I like to make tofu scrambles in a well-seasoned cast-iron skillet. The tofu will brown on high heat, and you scrape up the browned bits from the bottom for great flavor. This is harder to do--both the browning and the scraping--with a stainless-steel or nonstick pan. 

Cast iron is your friend. Not as cool a friend as Julie, but still: a friend. 

The Julie Scramble

It has been nice and cool here, so I didn't mind turning on the oven to roast the sweet potatoes. But you could also pan-roast them if you'd rather. 

1 medium sweet potato, from a friend or not, diced
1 tbsp olive or coconut oil
salt and pepper

1 tbsp olive or coconut oil
1 small to medium onion, diced
1 block extra-firm tofu (be sure it's gluten-free), squeezed dry in a clean towel
1 tsp turmeric
salt and pepper
1 bunch Swiss chard, from your garden or not, coarsely chopped
1 handful cherry or grape tomatoes

First, roast the sweet potatoes. Combine the diced sweet potatoes with the oil and S&P, and roast at 400 degrees for about 15 minutes or until tender.

Next, make the scramble. Heat the oil in a cast-iron skillet over medium-high heat. When the oil is hot, add the onion and saute for about 7 minutes, or until tender but not browned. Crumble the tofu right into the skillet with your hands (squishy!), then add the roasted sweet potatoes, turmeric, and S&P, and cook for about 10 minutes, stirring once in a while to scrape the browned bits of tofu from the bottom of the pan. When the scramble is golden brown and smelling delicious, add the chard and tomatoes, stir well, and cook for another minute or two, just until the chard is wilted and the tomatoes are warm. Taste and add more S&P (or even hot sauce) if you like. 

Breakfast, lunch, or dinner. 

Enjoy! Oh, and Willa would like to say "see you soon!" to her hiking buddy. (She doesn't believe in goodbyes.)

See you soon, Julie!

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