[Sometimes, you just want to eat something now. I’ve decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so easy to make that no recipe is required. Here’s today’s “Flash in the Pan.” (For other FitP recipes, see “Categories” at right).]
So, are you all geared up for Halloween this year? I’m dizzy just thinking of all the Lady Gagas, Shreks, The Situations, Michael Jacksons, Alices in Wonderland, Mutant Ninja Turtles, Katy Perrys, Madonnas, Iron Men or SuperMarios (plus the usual array of vampires, zombies, mummies, witches, ghosts and skeletons).
Sadly, we in the RH household have put Halloween on hiatus for the time being. No, it’s not because we don’t have children ourselves (even though we don’t). Nope, it’s also not because we’re wizened old spoil-sports who dismiss frivolous celebrations (even though the HH is, just a little bit). And it’s not because we don’t enjoy candy and treats (as if I needed to tell you that).
No, the reason we’ve shelved Halloween for now is because. . . The Girls won’t let us give out candy.
Elsie may have a sweet, docile face like this:
. . . and Chaser may have a clownish, entertaining demeanor like this:
. . . but put those two together, and the sum of the parts when faced with ever-chiming doorbells and chattering children and freakish costumes is one charging, hair-raising, snarling, tails-as-straight-as-flagpoles, child-terrorizing duo.
After trying as we might to control the hellacious reaction* every time the doorbell rang, we opted to simply set a bowl of candy on the porch with a note: “Help Yourself.” (Um, big mistake: our candies were gone in 8 minutes. So now we know to write, “Help Yourself to ONE TREAT EACH.”) It’s not the same, of course, but at least there’s peace within the home, and the HH and I can hover in darkness at the upstairs window like VC Andrews’ flowers in the attic and silently observe the parade of costumes pass by on the street.
Heartbreaking, I know. But now, on to the food!
As I’ve mentioned before, breakfast is my favorite meal of the day. In addition, I love scrambles for breakfast. In particular, I love tofu scrambles. I’m also always on the quest for any new tofu-based recipes in general. Also, really quick and easy recipes. So when I find a recipe that is tofu and scramble and something new and quick and easy, well, you just know I’ll just be elated. (Okay, maybe it doesn’t quite measure up to a trip to New York last week and meeting Gena and Patrick Stewart all within 36 hours, but it did make me crook my elbow, pump my fist toward my waist and yell, “Yesssssss!”).
So here’s my super easy tofu scramble recipe. Basically, it’s a variation on the Mex-Ital Scramble I wrote about waaaay back when exactly 86 people were reading my blog, so I figure it’s new to most of you.
And did I mention that it’s super easy and super quick?
Like most tofu recipes, I found that the flavor of this one intensified after lingering overnight in the fridge. The contrast of the creamy sauce and firm, chewy kale with softly baked pumpkin was extremely pleasing to the palate. I sprinkled the whole thing with sesame-seaweed seasoning and it worked well to add a hint of salt and spice. If you don’t have something similar, you can mix up your own gomashio (a sesame-salt sprinkle that’s wonderful on almost anything; recipe here).
Don’t worry about the pungency of the garlic in the dressing; once you heat it through, the garlic mellows out and sweetens substantially, leaving a mild, creamy, perfectly balanced flavor.
Oh, and hope you all have a wonderful Halloween weekend!
* that would be both a) the dogs’ frenzied furor; and b) the kids’ terrified shrieks as they hightail it down the stairs and back to the sidewalk.
Super Easy Creamy Tofu Scramble with Kale and Pumpkin (suitable for ACD Stage 2 and beyond)
1 block (12-16 ounces or about 400 g) firm or extra firm tofu, patted dry
1 Tbsp (15 ml) coconut oil, preferably organic
1/4-1/2 cup (60-120 ml) vegetable broth or stock, as needed
5 leaves kale, midrib removed, coarsely chopped
2 cups cooked pumpkin or squash, cut into 1″ (2.5 cm) cubes
1-1/2 to 2 cups creamy salad dressing (I used Caesar from Veganomicon)
Sprinkle of sesame seasoning (I used Eden Shake, or use gomashio)
Crumble the tofu into bite-sized pieces, or cut into small cubes. Heat the oil in a large nonstick fry pan over medium-high heat and add the tofu. Brown on all sides until lightly golden.
Add the broth and kale and cook for another minute or two, until the kale begins to wilt a bit. Add the pumpkin and dressing and gently stir to coat everything. Lower heat to simmer, cover, and allow to heat through, stirring once or twice, about 10 minutes. Serve, garnished with sesame seasoning. Makes 4-6 servings. May be frozen.
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Last Year at this Time: Tuscan Bean and Chard Soup
Two Years Ago: Flash in the Pan: Baked Beans Nested on Greens
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