Tofu Scramble and Skillet Potatoes
This combination is one of my favorite meals, any time of day. Yes, I ate this for lunch (no shame)! In the tofu scramble, the turmeric is a must! I don't exactly do it to get the egg-like yellow color like some people do. I do it to brighten up the dull tofu color because the tofu doesn't brown or crisp up, like how it does in other preparations. The hot bar at Whole Foods near me does not "color" their scrambled tofu and it looks bland (but tastes fine!). Also...a dash of salsa or hot sauce is necessary to impart to some pizazz. Do not skimp.
Now for the potatoes, the name of the game is low and slow. Put in enough oil so that they will crisp and brown, but keep the heat lower so that the inside and outside both cook. The crispier the better, so be patient, but as always, be careful not to burn (especially once the spices are added).
Tofu Scramble
1/2 block extra firm tofu (drained, pressed)
1/2 onion (sliced into thin half rings)
1 small green bell pepper (diced)
2-3 tsp your favorite salsa
3/4 tsp turmeric
1/4 tsp garlic powder
salt
white pepper
black pepper
oil
1. Heat a little oil to low-medium in a skillet. Add onions and cook 3-4 minutes until they begin to soften. Sprinkle in some salt.
2. Add bell pepper and cook another 2-3 minutes.
3. Crumble tofu into skillet and cook until beginning to brown.
4. Add turmeric, garlic powder, white pepper and black pepper. Stir well and cook another 2-3 minutes.
Skillet Potatoes
1 large russet potato
1/2 onion (sliced into thin half rings)
2 tsp smoked paprika
salt
white pepper
black pepper
oil
1. Clean and pierce the potato with a fork several times. Either bake in an oven or microwave until it is soft. Make sure you under-cook it here, because it will cook further in the skillet. You want it still hard enough that when you slice it into rounds, it is not already mashed potatoes (ie. should be tender, but should hold up when cut). You could even do this in advance the night before!
2. Slice into 1/4 inch rounds (if potato is still hot, use an Ove Glove).
3. Heat a few tsps of oil in a medium-large skillet to low-medium. Add potatoes and cook until beginning to brown on each side. Flip every few minutes. This took over 20 minutes for me.
4. Add sliced onions and cook another few minutes until they begin to brown.
5. Add salt, black pepper, white pepper, and smoked paprika. Cook another 2-3 minutes, stirring/flipping so that the spices evenly coat the potato.
Now for the potatoes, the name of the game is low and slow. Put in enough oil so that they will crisp and brown, but keep the heat lower so that the inside and outside both cook. The crispier the better, so be patient, but as always, be careful not to burn (especially once the spices are added).
Tofu Scramble
1/2 block extra firm tofu (drained, pressed)
1/2 onion (sliced into thin half rings)
1 small green bell pepper (diced)
2-3 tsp your favorite salsa
3/4 tsp turmeric
1/4 tsp garlic powder
salt
white pepper
black pepper
oil
1. Heat a little oil to low-medium in a skillet. Add onions and cook 3-4 minutes until they begin to soften. Sprinkle in some salt.
2. Add bell pepper and cook another 2-3 minutes.
3. Crumble tofu into skillet and cook until beginning to brown.
4. Add turmeric, garlic powder, white pepper and black pepper. Stir well and cook another 2-3 minutes.
Skillet Potatoes
1 large russet potato
1/2 onion (sliced into thin half rings)
2 tsp smoked paprika
salt
white pepper
black pepper
oil
1. Clean and pierce the potato with a fork several times. Either bake in an oven or microwave until it is soft. Make sure you under-cook it here, because it will cook further in the skillet. You want it still hard enough that when you slice it into rounds, it is not already mashed potatoes (ie. should be tender, but should hold up when cut). You could even do this in advance the night before!
2. Slice into 1/4 inch rounds (if potato is still hot, use an Ove Glove).
3. Heat a few tsps of oil in a medium-large skillet to low-medium. Add potatoes and cook until beginning to brown on each side. Flip every few minutes. This took over 20 minutes for me.
4. Add sliced onions and cook another few minutes until they begin to brown.
5. Add salt, black pepper, white pepper, and smoked paprika. Cook another 2-3 minutes, stirring/flipping so that the spices evenly coat the potato.
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| Pardon my slathering of ketchup 💛 |
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