Three quarters of the way through the month and it’s probably time I actually created a recipe for my Anyone Can Cook Vegetarian Food challenge. And in fact, I did create this recipe, several days ago – I’m just having trouble getting around to posting it. I’m running a big event at work next week and am being a bit overwhelmed not so much by the workload as by the slightly terrifying levels of enthusiasm and competitiveness being demonstrated by those around me.
The number of questions I’ve been getting about exactly how things will work and precisely how I will prevent cheating – including the Graphics department expressing an alarming level of concern about people forging voting tokens (and I’m not at *all* worried that it’s the people who design all the images, drawings, posters etc who have forgery on their minds…) is… well, let’s just say that I’m beginning to wonder if my trust in my colleagues is misplaced and I should be appointing scrutineers. And maybe the Electoral Commission, to supervise.
(Still, given that my biggest worry a few weeks ago was that nobody would participate, overwhelming enthusiasm is a fairly nice problem to have. I am beginning to feel a little bit like a kindergarten teacher, however.)
Anyway. This is indeed a lovely, quick recipe to make – and it’s tofu, which is a product I’m normally terrified of, so it’s slightly amazing, even to me, that this recipe has been getting onto my weeknight roster. To me, this tastes like a nice, spicy version of scrambled eggs. (Andrew tells me it tastes nothing like scrambled eggs. He’s wrong, but since he hates eggs, and likes this recipe, I’m not going to complain…) Like scrambled eggs, it’s a good, fast recipe to put together on a hot day.
I like to serve this with corn chips, which saves any extra cooking and is also yummy. But it’s pretty nice on it’s own, or you could stuff it into a burrito for a vegan version of breakfast burritos…
Your shopping list
250 g soft tofu
4 spring onions (scallions)
2 capsicums, one red and one green
1-2 tbsp olive oil
2 tsp Cajun spice mix
1 chipotle pepper in adobo, or 1 tsp ground chipotle pepper
½ tsp turmeric
250 g cherry tomatoes
small handful of fresh coriander (optional – leave it out if you hate coriander)
½ cup grated cheese or vegan cheeze (cheddar, mozzarella, or a combination of cheeses)
corn chips or bread to serve
Now what will you do with it?
Take the tofu out of its packaging, pour off the water, and let sit in a colander to drain while you prepare the vegetables.
Slice the spring onions, and slice the capsicums into thin strips. Heat 1 tbsp olive oil in the skillet and add the spring onions and capsicum with the Cajun spice mix. Sauté over medium-high heat for about 5-8 minutes, until the vegetables are fairly soft.
While the vegetables are cooking, chop the chipotle pepper finely and add to the skillet when it’s done. Halve the cherry tomatoes and roughly chop the coriander, but don’t add them yet.
Take the tofu and crumble it into the skillet over the capsicum – you are aiming for scrambled-egg-sized crumbles. Add the turmeric, and keep stirring everything around over medium heat for a minute. If it’s looking very dry and trying to stick, now is when you would add the rest of the olive oil.
Add the tomatoes and coriander to the pan, and keep cooking, stirring often, for another 2-3 minutes, until the tomatoes begin to soften. Stir in the cheese briefly – just so it starts to melt – then divide the mixture between two plates and serve.
This recipe is vegan, assuming you use a non-dairy cheeze, as well as low-FODMAP, nut-free and gluten-free. I’m pretty sure it’s low GI, too. Hooray! This one is for everyone! So long as you can convince them to try tofu. If you can’t convince them to try tofu, you can use 4 eggs and scramble them instead. But seriously, give the tofu a try – even Andrew liked it, and he is even more suspicious of tofu than I am.
Organic or fresh tofu does tend to have a better texture than the kind you get in a box. Look in the fridge section of your supermarket. You want a soft or semi-firm tofu, but not a silken one.
This would also be nice with cornbread, if you are the sort of person who tends to have a supply of cornbread lurking around.
I am submitting this to my Anyone Can Cook Fabulous Vegetarian Food challenge. It’s not too late to join the challenge – I’d love to see your fifteen-minute recipes, so follow the Linky Tool below to join.