Early on, I gave you the recipe for a tortilla tofu scramble. I thought I’d revisit that scrumptious recipe and change it up a bit, a simple offering for your Sunday brunch; simply put. At this point I’ll add, the fridge was almost empty, except for a tub of Nasoya Organic Tofu, four green onions, two tortillas, a small bag of sunflower seeds and eight cherry tomatoes and like my grandkids tell me, “your refrigerator is full of nothing but ingredients,” plus that stuff.
Tofu Scramble Ingredients
- 14 oz. Nasoya Organic Tofu or what ever tofu you prefer
- 3 Tbsp olive oil
- 2 Tbsp nutritional yeast
- 2 Tbsp cumin
- ½ tsp salt
- ¼ tsp turmeric
- 3 Tbsp olive oil
- 4 green onions
- 2 corn tortillas
- ⅛ cup sunflower seeds
- Cherry tomatoes
- 2 Tbsp fresh cilantro
- Cholula Hot Sauce
Tofu Scramble Recipe
Serves: 2-4
Prep Time: 30 minutes
- Drain the tofu from the package, and wrap with a kitchen towel or paper towels.
- Place it on a plate, and put some weight on top to press out the water. I use a brick.
- Let drain for about 15 minutes while you saute the tortillas etc.
- Heat skillet to medium and add (3) tablespoons of the olive oil.
- Chop the green onions.
- Cut or tear tortillas into small pieces.
- Add the onions, tortillas and sunflower seeds to hot skillet.
- As they brown take the tofu and put into a small mixing bowl.
- Add the (3) tablespoon olive oil, nutritional yeast, cumin, salt and turmeric.
- With a potato masher or big fork, mix well.
- When the onions, tortillas etc.. are good and browned add the tofu mixture and if you think the pan needs it, add a little bit more oil.
- Cook for 10 minutes.
- Serve garnished with fresh cilantro and cherry tomatoes, or salsa.
- And always have a dash of Cholula Hot Sauce!
My brother Greg called last night and encouraged us to watch a documentary film his friend, Stephen Satterflield made and is currently streaming on Netflix; High on the Hog: How African American Cuisine Transformed America.
Since this is a food blog, I highly recommend you watch it. We were taken on a journey with Stephen and the renowned culinary author Jessica B. Harris to Benin West Africa where red beans, black eyed peas, rice, okra, and yams to name a few, originated. We toured cafe’s, and restaurants where the birth of southern cuisine was born. I can’t get the yam souffle and the unique tomato corn meal served as a side dish with red shelled shrimp out of my mind.
These recipes can be found in Ms.Harris’s cookbook; The Africa Cookbook: Tastes of a Continent. Simon and Schuster. And I’ll definitely include in my summer reading list: My Soul Looks Back: A Memoir.
Along with breathtaking vistas, incredible farmers markets and even a floating village where every family has three canoes, the history of the place was hard not to feel and feel deeply even sitting in my nice comfy family room.
Benin West Africa was the starting point of the black diaspora to the Americas and the rest of Europe. A grievous story for sure, but also the film (which has four parts, we’ve just watched the first episode) brought to light the resilience of these beautiful people in their ultra colorful clothes, their joyous dancing and an interesting blend of faiths. Even the food oozed the same reddish color of the 100 mile dirt road captured Africans in chains walked for 4 days to get to the harbor: a heavy truth. I think of the gumbo I made recently, and the black eyed peas we share every New Years and the yams I can’t live without how these dishes connect me to their story.
So much of life happens every night at our tables with the foods we eat.
We’re lucky when we see it. I’m looking forward to the second episode, The Rice Kingdom. And to the third and fourth; Our Founding Chefs, where we’ll find out how mac and cheese entered into the colonies and lastly; Freedom takes us to Texas and a ride with Black Cowboys. Sounds great to me and I hope you’ll join in and add a little spice to your food knowledge.
Headed to the kitchen; Inspired!
Ciao for now : )
I like the add of the sunflower seeds yum! Cute picture mom