[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, Neytiris, Iron Men or SuperMarios (plus the usual array of vampires, zombies, mummies, witches, ghosts and skeletons).
Sadly, we in the DDD 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.
Seriously.
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 Lindsay, 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 that I received from iHerb in honor of this month’s SOS Challenge 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.
This is my final contribution to the SOS Challenge this month. Stay tuned for a roundup first thing next month, and the reveal for our next yummy ingredient!
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.
DDD In Your Kitchen
As always, I love it when readers try my recipes and let me know that they did. I thought I’d share links to other people who made recipes from the blog and posted about it during the past few weeks.
Here’s a list of recent culinary creations based on DDD recipes. If I missed yours, let me know and I’d be happy to add it to the list!
- Jules tried out the Baked Blueberry Oatmeal Breakfast Pudding and blogged about it here.
- Caitlin and Willie celebrated Canadian Thanksgiving with potato bruschetta and nut roast (plus a few other things, of course)
- Karen cooked up some Easy Breakfast Sausage Patties
- Steph and Jennifer made Zucchini Pie with tomatoes–a variation I can’t wait to try!
- Steph enjoyed some Raw Milky Way Bars in honor of Halloween
- Jill found a new use for the Butternut-Chickpea Salad’s tahini based dressing
- And. . . Julie tried overnight oats; Emma liked the chocolate-almond mousse; Cheryl made the raspberry coconut coffee cake, except gluten free!; @JohannaJS cooked up some tortiere, adding pine nuts, and a chocolate-pumpkin mousse; Katharina whipped up the roasted squash and apple soup; @carascravings turned the blueberry oatmeal pudding into an equally delicious pumpkin-cranberry variation.
Thanks so much, everyone! 😀
Super Easy Creamy Tofu Scramble with Kale and Pumpkin (suitable for ACD Stage 2 and beyond)
from Diet, Dessert and Dogs (https://www.rickiheller.com)
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, cut into 1″ (2.5 cm) cubes
1-1/2 to 2 cups creamy salad dressing (I used Caesar from Clean Food)
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 frypan 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
© 2010 Ricki Heller
[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]
Hi! I'm Ricki, cookbook author, professional recipe developer, holistic nutritionist and anti-candida crusader. Let me show you how easy it is to eat plant-based, sugar-free, gluten free food that tastes great! 
Tofu scrambles are one of my all-time faves! So fun to pack a ton of veggies in it!
I never thought of putting a dressing on my scramble…what a great idea! Creamy and delicious–I bet it is great. Thanks, Ricki!
Courtney
It is seriously delicious–and I love how quick and easy!
Quick and easy makes it even better!
Courtney
Mmm I love scrambled tofu and I love the autumny addition of tofu to it!
We used to keep the dogs in an upstairs bedroom so we could greet the packs of costumed children ringing our doorbell. It was stressful for all of us — especially the dogs. By 7:30 p.m. we’d put the self-serve basket on the porch with a note under the pile of treats which said, “All gone. See you next year.” That seemed to work for the late, and “too late” comers.
Sprinkling gomasio on your scramble is a delicious idea.
Thanks for the tip, Andrea–we may try that this year. We tried keeping the Girls upstairs, but the noise is deafening! They are SO used to being with us and being able to wander wherever they like in the house.
happy halloweeen! I find it strange that if you don’t do trick or treat you are giving halloween a miss – we don’t have trick or treat traditions here – though a friend said she used to do it as a kid. But for me it is just another excuse for good food and in an ideal world, scary food. Unfortunately the dark tofu scramble we had last night is as close to scary food as it gets this year – love yours and might have to try some seaweed in one some time
Yes, most people will either “trick” or “treat,” or else they haven’t really participated in Halloween. And I’ll take any excuse for good food! Seaweed in this recipe would be stellar, I think. 🙂
It pains me to admit that I didn’t make any sesame goods for this month’s challenge. My kitchen won’t let me cook! *hangs head in shame*
I can see why the poor girls would freak out with all the doorbell-ringing and kids running around on a sugar high. Good idea with the help-yourself bowl… the second time around! 😛
River, no worries!! Your recipes are always amazing and I love when you have time to contribute, but I totally know the feeling of not being able to do all one wants to do (including giving out candy to kids on Halloween. . . ) 😉
fabulous combination! i was just planning out a butternut kale lasagna last night, hopefully i’ll get to it soon 🙂 what a great sesame roundup, too, although every one i miss reminds me how much i can’t keep up…
Hey Ricki – I hope you don’t mind… I put two of your recipes in my weekly top ten 😉 Couldn’t pass this one up either! Yum! 🙂 Here is My Favorite Recipes from Last week post.
~Aubree Cherie
Even though I eat tofu all the time, for some reason I never really got into scrambles. I tried making a couple and they weren’t too great – most likely not the right seasonings or add ins. This one looks really good and I can just imagine how good it is with the Caesar dressing! I think a dressing like that on my tofu scramble could win me over.
Sign on candy won’t work. Neighbors tried it. Candy thieves are rampant.
Recipe sounds perfect for one of the small pumpkins. Thank you!
Hi Susan,
Thanks for your comment! Yes, we figured out pretty quickly that a sign doesn’t work. 😉 Hope you enjoy the scramble, though! 😀