Chic Vegan

Vegan and Fabulous!

Recipe: Summertime Scramble

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August is the perfect time to slow down, take it easy, & relax a bit before the bustle of back-to-school & the impeding rush of the holiday season. Lazy summer weekend mornings are my favorite time to make a big seasonal scramble that I can enjoy while relaxing on the patio with glass of mint iced tea & a good summer read in hand. Oftentimes, the best recipes are developed out of necessity to clear out the fridge before the arrival of a new CSA box, which was how my “Summertime Scramble” came to be! I started with my favorite tofu scramble base recipe from Isa Chandra Moskowitz’s Appetite for Reduction, added some summer squash, shredded carrot, & onion that were in need of using, plus a few extra tidbits, & viola – a vibrant & flavorful tofu scramble that exudes the essence of summer! Feel free to play around with whatever seasonal veggies & herbs you have on hand. It’s sure to be a favorite.

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Vegenista’ s Summertime Scramble

Serves 2

Ingredients:

  • 2 Tbsp. grapeseed oil
  • 1/4 yellow onion, finely diced
  • 1 garlic clove, minced
  • 1/2 zucchini, cut into 1/2 moons
  • 1/2 yellow squash, cut into 1/2 moons
  • 1/2 carrot, grated
  • 3 whole sun-dried tomatoes, soaked in water to rehydrate, then chopped
  • 1/2 block of extra-firm sprouted tofu (about 6 oz.) pressed & drained
  • 2 tsp. curry powder
  • 1/4 tsp. cumin
  • 1 1/2 tsp. freshly squeezed lemon juice
  • pinch of sea salt to taste
  • 1 cup baby kale, spinach or arugula
  • chiffonade of fresh basil or cilantro to garnish

Instructions:

  1. Preheat a large sauté pan over medium-high heat. Sauté onion in grapeseed oil for about 3 minutes, until translucent. Add the garlic & saute for about 30 seconds.
  2. Add zucchini, squash, carrot & sun-dried tomatoes & saute until tender, about 3 -4 minutes.
  3. Crumble tofu into bite-size pieces & add to the pan. Cook for about 5 minutes, stirring often, until the tofu has browned on some sides.
  4. Add the curry powder, cumin, salt, pepper, lemon juice & a few splashes of water to moisten if needed. Mix in the greens. Cover & cook for 2-3 minutes, stirring occasionally, until the arugula becomes wilted. Serve with a side of tempeh bacon, toast, or spoon over rice or quinoa for a filling brunch.

Enjoy!