Breakfast for dinner? Yes, please!
This recipe is full of vegan favourites such as protein-packed tofu and tasty nutritional yeast. Nutritional yeast may sound scary, but these tiny flakes infuse dishes with a savoury flavour reminiscent of cheese. True to its name, nutritional yeast is often fortified with nutrients such as B vitamins and protein.
For a full meal, serve this scramble with organic corn tortillas and salsa.
From Matthew Kadey’s “One-Skillet Meals”
1 block (1 lb/450 g) firm tofu
3/4 cup (180 mL) dried mushrooms
1 Tbsp (15 mL) grapeseed or extra-virgin olive oil
1 leek, thinly sliced
2 garlic cloves, minced
1 large red bell pepper, chopped
1 tsp (5 mL) turmeric
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) ground coriander
1/4 tsp (1 mL) chili powder
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) black pepper
1/3 cup (80 mL) nutritional yeast (optional)
1 cup (250 mL) cooked or canned pinto beans (drained and rinsed)
3 cups (750 mL) baby spinach
1 avocado, thinly sliced
Place tofu on cookie sheet or cutting board. Top with another cookie sheet or cutting board and place heavy object on top. Allow water to drain from tofu for 20 minutes. Using fork, break apart tofu and scrape into bowl.
Using mortar and pestle, food mill, or food processor, pulverize dried mushrooms into powder.
Heat oil in large skillet over medium heat. Add leek and garlic; cook until softened, about 4 minutes, stirring often. Stir in red bell pepper, turmeric, cumin, coriander, chili powder, salt, and pepper; heat 1 minute. Add tofu and nutritional yeast (if using) to skillet and cook 2 minutes, stirring often. Add pinto beans and baby spinach; cook until spinach is slightly wilted and everything is heated through. Stir in mushroom powder and remove from heat. Serve topped with sliced of avocado.