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| In the pan: Roasted Red Pepper, Mushrooms, Sweet Orange Bell Pepper Left to Right: Extra Firm Tofu, 2 TBS Capers, Cooked Carrots with Celery, Caramelized Onion and Seasoning |
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| Everything in the pan to simmer |
Due to the COVID-19 pandemic, the decision has been made to close my office to everything but caring for injuries, Post Op care and infections. We do not want to be responsible for spreading this disease between our patients and certainly don't want to be responsible for bringing it home to our families. We all have to do our part to avoid the virus and decrease the spread. This decision has left me nervous with time on my hands. Personally, sitting around and doing nothing is not an option.
So I look around in the fridge and cupboards and think up things to cook!
There was a package of extra firm tofu in the fridge that also had nothing to do, so we teamed up and made a protein packed, high fiber dinner with no processed oil that turned out spectacular! I never made a tofu scramble before and didn't feel like looking up a recipe so here we go with ingredients that were on hand:
WFPBNO Tofu Scramble
Ingredients:
14 oz Extra Firm Tofu
1 large sweet onion chopped
1 sweet orange bell pepper chopped
1 roasted red pepper chopped
1 large carrot chopped
3 stalks of celery chopped
6 medium size white mushrooms chopped
2 T capers
2 T of seasoning of your choice (I mixed up my own using cumin, onion powder, cayenne pepper, curry powder (sabji masala) and 2 pinches of black salt)
In a non stick pan caramelize the onion in water with lime juice 3:1 and set aside.
Cook the mushrooms and other veggies in the same way.
Mix everything together including the tofu, capers and seasoning in your non stick pan. Stir it every 30 seconds to a minute to cook off any liquid. Serve hot!
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| Ready to serve |
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| Plated Cucumber, Kiwi and Tofu Scramble |
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