Scrambled-Tofu Burritos With Breakfast Potatoes.

Weekends aren’t exactly lazy here at Chez Recessionista – neither LeeLee nor I idle well – but the time off from work does allow for some rejuvenation.  And where better to begin our rest and relaxation than at the brunch table?  Usually, we each go for a run/bike/spin on the elliptical trainer in the morning and reconvene around noon to start our time together.  This Saturday was no different!

As vegetarians, we’re no strangers to tofu.  A great way to get some extra protein without all the cholesterol of eggs is to scramble up a block of tofu for breakfast or brunch!  We’ve been doing this for years, and over time I’ve honed a recipe that’s become my go-to.  It’s quick, simple, and tasty, and you’ll find the details below. J

Now, I may have mentioned that we’ve got 40 pounds of potatoes skulking about the house, waiting to be used.  So I’ve been looking for all sorts of ways to integrate them into as many meals as possible, in as many forms as I can!  And I’ve found a winner with these breakfast potatoes.  They’re amazingly simple to prepare.  First, peel and dice as many potatoes as you’re planning on using for brunch; then parboil them for 4 to 5 minutes, drain, and add them (along with some diced onion, bell pepper, and whatever else you’ve got on hand) to a waiting hot cast-iron skillet.  Season with Cajun seasoning (or your seasoning of choice) and let them heat up on medium heat, stirring very occasionally to ensure that all sides cook evenly.  Once they’re golden-brown enough for your liking, remove from heat and pile them high atop your plate!  Or do like we did yesterday and make a Mexican meal out of it.

For yesterday’s brunch, we tucked our tofu and potatoes in burrito-sized tortillas and carefully rolled the tortillas up.  They were too heavy to eat with our hands – we had to use a fork – but the end result was superb!  We garnished our plates with some sour cream and pico de gallo for a fantastic brunch that kept us full all afternoon -- and provided enough leftovers for another great brunch today!

And now the tofu recipe …

SCRAMBLED TOFU

Serves 4

What you’ll need:

1 block firm or extra-firm tofu

1 can Rotel, drained

1 tsp. turmeric

1 tsp. garlic powder

1 tsp. onion powder

Salt and pepper to taste

Spray a frying pan with cooking spray (or coat with a thin layer of vegetable oil).  Drain the block of tofu and crumble with your hands straight into the pan.  Add the Rotel and seasonings and stir to toss. 

At medium heat, cook the tofu for 15-20 minutes, stirring occasionally, until the liquid has evaporated and the tofu has taken on the golden color of the turmeric.  Use atop English muffins, in burritos, or plain on the plate – and enjoy!

:)