Mexican Style Tofu Scramble Bowl

A really easy bowl to make and super delicious! I really like the recipes I see out there for "bowls". It's kind of funny because this is what I have pretty much done on my plate for a long time now. I would stir it all together, much to my children's chagrin. Well, at least one of my children. She does not like things touching each other. She is not especially a fan of curries for example. Now, though, as she gets older, she is not quite so outraged about touching food.

The bowl concept is a pretty sexy one, I think. So pretty, sitting there in the bowl. Fun to see all the components and then mixing the beauty together with the noodles or rice or whatever underneath. I think what makes a good bowl is the blend of something crunchy, something piquant or spicy, something salty and something creamy. Just lovely!

Mexican Tofu Scramble Bowl
makes 4 bowls

1 brick of tofu, pressed for 20 minutes, then crumbled
1 tablespoon taco seasonings
1/2 cup garlic scapes (optional)
1 cup onions, chopped
1/4 cup chopped cilantro
2 green onions, sliced
1 cup radishes
1 large tomato, chopped
salsa
avocado smashed into guacamole with a little lime and salt added
4 cups cooked rice

1. Cook rice, set aside.
2. Saute onions and scapes in frying pan until translucent.
3. Add tofu, cook five minutes, drying it out a bit.
4. Add taco seasoning, cook one minute more.
5. Add about 1/2 cup salsa. Heat until it is reduced a little.
6. At the bottom layer a cup of rice. On top add your toppings in little piles.

Comments

Gobi Manchurian

This Gobi Manchurian is the bomb. Its sweet and spicy. I really enjoyed this over rice. You can totally deep fry your cauliflower but I preferred it baked without the oil. You really wont miss the oil once it is bathed in this crazy good sauce. Gobi Manchurian I added a lot more veggies because I wanted it loaded with veggies but you can go sparse if you likke, just halve what I have here. 1 head cauliflower, roughly 4-6 cups small pieces (bite size) 1 cup flour 1/2 cup tapioca or corn flour (corn starch) 1 cup water 1/2 teaspoon salt 2 green bell peppers, diced 2 cups onion, I used sweet onion in mine but any onion will do 4-6 cloves garlic, depends on how much you like garlic 1 inch piece of ginger, minced or grated 1 chili, I used Hatch Chilies because I had them frozen in my freezer 2 tablespoons corn flour or tapioca flour 2 cups water, I like a lot of sauce to pour over my rice, you can halve it if you like 4 tablespoons tomato paste 2 tablespoons so...

Quinoa Taco Meat

This quinoa mix is da bomb! Sincerely. It is a great impostor for meat. It wears its coat of flavorings like meat, it nearly has the texture of meat, it has the color of meat. Will it taste like beef, no. But it will satisfy you. This is a definite make again at our house. In fact, I have already made it twice. It cooks up fast and easy. Quinoa Taco's 1 cup tri-color, white, or red quinoa 1 3/4 cup vegetable broth 1/2 cup salsa 1 tablespoon nutritional yeast 2 teaspoon ground cumin 2 teaspoon ground chili powder 1/2 teaspoon garlic powder 1/2 teaspoon each sea salt and black pepper 1 tablespoon avocado oil Heat a medium saucepan over medium heat. Once hot, add rinsed quinoa and toast for 4-5 minutes, stirring frequently. Add vegetable broth and bring to a boil over medium-high heat. Then reduce heat to low, cover and cook for 15-25 minutes, or until liquid is completely absorbed. Fluff with a fork. Preheat o...

Smoky Mushroom Lentil Burgers

I had only one shot left to show you the beauty of these burgers. It's all I got before my battery died. However, I think it was enough to show you. I will definitely be making these again. Lest I forget exactly what I did, I had to record it. What is the sauce? It is a combination of mayo and my homemade hot sauce. I couldn't really tell you what is in my hot sauce. It is usually the end result of an event that goes something like this. In September I am usually inundated with tomatoes. I have canned nearly all there is to can of tomatoes, I have made my salsa, stewed tomatoes, tomato sauce and any other tomato thing I feel like canning any particular year. I always have tons of tomatoes because my husband eats them nearly for breakfast, lunch and dinner. I am really not kidding about that. Anyway, say some get overly ripe tomatoes are laying on the counter and I have a few jalapenos laying around or some other hot pepper, I usually...

VEEG

Search This Blog