Monday, February 18, 2013

Brunch: Roasted Potatoes, Black Bean Tofu Scramble, Fried Squash

 I must admit my mind is elsewhere right now.  My grandmother on my mom's side is in the hospital and has been all last week.  Her health is declining and although everyone is trying to be positive, I think we have to be realistic too.  She has been in poor health for a while now, with diabetes, open heart surgery back when I was in college and now dementia.  She is unfortunately in congestive heart failure and is so upset to be in the hospital.  She hates being away from home and is worried because she had a bird at home that she is never away from.  I really do appreciate and am thankful for being in New York, but at times like this it really makes me want to drop everything and move back home to be with my family.  All of my 8 aunts and uncles (my mom is included in that number) are at the hospital now talking to the doctor to see what he feels.  My mom left me a voicemail as I was leaving work saying that my Grandma is terminal.  Please keep her any my family in your thoughts.  As of last night Grandma wasn't eating or drinking anything, talking about how she had a great life and wanted to be cremated and buried.  As soon as I hear back from my mom, I'm going to decide what to do.  I have to see my Grandma again.  This is making me get teary-eyed now just typing this up.  It also brings me back to the death of my sister-in-law Kenia not even a year ago - in May from cancer.  It makes me really reevaluate my life, what I am doing, where I am and what my goals are. 

This is just a heads up that I may not be blogging for a while, depending upon how things go.  In the meantime, enjoy what my Hubby and I had for brunch yesterday, our day off together.  I had some leftover cooked black beans in the fridge that needed using up, as well as a package of tofu, so I thought of doing a Spanish-style scramble, with some roasted potatoes (I am always getting organic potatoes for free from work.  Today I got some really cool organic purple potatoes and I am debating making mashed potatoes with them just because I think it is going to look so crazy on our dinner plate!) and fried up some squash I got from work.  It was tasty and came together pretty quickly, which was great - I was able to spend more time with my Hubby!

Roasted Potatoes, Black Bean Tofu Scramble, Fried Squash:

So delicious!  Wish there was some left!

Tofu Scramble:
1 lb. extra firm tofu, drained well and pressed
1 1/2 tablespoons olive oil
1/2 yellow onion, diced
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1 jalapeno, minced
2 cloves garlic, minced
1 roma tomato, diced
2 tablespoons nutritional yeast
1 teaspoon turmeric
3/4 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon black pepper
pinch red pepper flakes
1/2-2/3 cup cooked black beans
tamari, as desired

1.  In the base of a large wok or saute pan, add the oil over medium-high heat.  Allow to become hot.
2.  Once the oil is hot, add the onions, green, red and jalapeno peppers and garlic.  Saute for a couple minutes, or until beginning to soften. 
3.  Crumble the tofu to desired size directly into the pot.  Keep stirring the mixture.  Add the spices: nutritional yeast, turmeric, cumin, sea salt, black pepper and red pepper flakes.  Stir very well into the vegetables and tofu mixture until tofu is completely yellow in color. 
4.  The amount of time you cook the scramble from here is up to you.  I like the tofu to be pretty firm with a more "dry" texture, otherwise it reminds me of undercooked eggs.  Gag.
5.  Add the diced tomato, black beans and tamari to taste.  Stir and cook until all ingredients are heated through. 
6.  Serve with the remaining components.



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