Snow Day Tofu Scramble

All week Chicago and the surrounding areas have been preparing for the Blizzard of 2011, also known as snowmageddon, snowpocalypse, blizzastrophe, SN(OMG), snowzilla, and thundersnow (yes the combo of thunder, lightning, and snow!). I thought that the predictions might have been a little exaggerated, but no, we got every last inch that they said we would-- 19" in total in my area.

The wind was incredible. The snow blew itself into most of the big piles that you see in the photo below. Surprisingly my driveway only had about 4 inches because the snow blew to the side creating a 5' tall drift. The wind was not so friendly to others, some friends' cars are completely buried and they have been digging out for hours. As peaceful as it looks here, the scene downtown is still a total mess. They closed down Lake Shore Drive and hundreds of people were stranded overnight, with rescue efforts taking up to 12 hours for some. It is still closed down now, and they are towing the abandoned cars to nearby lots as it continues to snow.

I am thankful to be in my warm house, thankful for canceled work, thankful that the snow has stopped here, and thankful for tofu. Just as the snow was starting yesterday afternoon I made a quick stop at Whole Foods for bread and milk tofu and kale before locking down for the storm. This morning I treated myself to a most delicious tofu scramble and the raspberry cornmeal pancakes from Eat, Drink, & Be Vegan. This is my new favorite pancake recipe. This recipe is wheat-free, utilizing oat flour, cornmeal, and flax--so as far as pancakes go, these ones are pretty darn healthy!

 

If you haven't scrambled tofu, what are you waiting for? This recipe is more of a guideline to get you started. Use your favorite spices and veggies, and have fun with it! 

Tofu Scramble for Two

1/2 package of firm or extra firm tofu (8 oz)(not silken)

1 clove of garlic, minced

1/4 cup chopped onion or 1/2 tsp onion powder

1/2 tsp turmeric (optional, but makes the tofu yellow like eggs)

1/2 tsp oregano 

1/2 tsp thyme

1/2 tsp paprika

1/2 cup broccoli florets, chopped small

5 button mushrooms chopped

1 cup kale, tough stems removed and chopped (or spinach, or chard)

1/2 cup chopped tomatoes

2 tbsp parsley, chopped (optional)

1 tbsp chives, chopped (optional)

1 tsp dijon mustard

1 tsp lemon juice

1 tbsp nutritional yeast (optional)

1 tbsp tahini (optional)

1 tbsp unsweetened non-dairy milk (optional)

Salt and pepper to taste

Drain tofu well, and press out water as much water as possible with a clean dish towel or paper towels by hand. You will be crumbling the tofu so feel free to squeeze down hard and allow the tofu to break apart a bit. Put the tofu in a bowl and mash with a fork until the consistency of scrambled eggs. 

Coat a skillet with cooking spray and heat over medium heat. Add tofu and cook for 5 minutes, stirring occasionally. Stir in garlic and onion (if using) and cook until fragrant. Add spices, broccoli and mushrooms and cook for another 5 minutes (until broccoli is crisp-tender). Add in the kale, tomatoes, parsley, and chives and cook until the greens have wilted. Stir in remaining ingredients (the optional ingredients will give a cheesy flavor), and season with salt and pepper. Serve hot.

Pumpkin Pecan Pancakes, two ways

I had the wonderful opportunity to host a brunch for Steve's mother and sister last weekend. I knew that these ladies enjoy Pumpkin Pecan Pancakes so I set out to find some ideas online. There were two versions of this fall favorite that jumped out at me, each having something very unique to offer. The first recipe featured whole wheat flour and oat bran, and the idea of a healthier option was very appealing. The second recipe had more traditional ingredients like white flour and lots of butter, but also included roasted pears to serve on top. Since I had never made either version I decided to start with a trial run of the healthier version the weekend before.



This first version turned out well. They cooked up nicely without having to use any butter in the pan, cooking spray worked just fine. What a special treat without having to feel too much guilt!



Pumpkin Pecan Pancakes
(from Herbs for Health)

¾ cup whole-wheat flour
¾ cup unbleached wheat flour
¼ cup oat bran
½ cup chopped pecans
2 tablespoons brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
Heaping ½ teaspoon cinnamon
½ teaspoon ginger
⅛ teaspoon cloves
¼ teaspoon salt
2 eggs
1½ cups buttermilk
1 cup pumpkin puree
1 tablespoon melted butter or margarine

In a large bowl, combine flours, oat bran, pecans, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves and salt; mix well. In a separate bowl, whisk together eggs, buttermilk, pumpkin puree and butter or margarine until smooth; add to flour mixture and stir until blended.

Heat a nonstick griddle or skillet, then pour a small amount of batter (about 1/4 cup) per pancake into skillet. (Once skillet is hot, reduce heat to medium-low.) Cook until small bubbles on the surface appear and flip each pancake when the bottom is lightly browned. Turn and cook the other side for about one-half the time as the first side, or until lightly browned.

Serve topped with warm honey, applesauce or fresh fruit. Makes about 20 pancakes.

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So after trying the first version I decided that it would be worth giving the less healthy version a try for such a special occasion. Oh and how decadent these pancakes were! The roasted pears were amazing and I'd highly recommend them on top of either version. For an extra special touch you can whip up some cinnamon butter to top off the 'cakes. Just mash a bit of cinnamon and brown sugar into softened butter and refrigerate.

It's difficult to compare the two recipes side by side, because obviously the buttery sugary version is going to taste the best. Personally I could only really give in to something so decadent on a rare and special occasion, so in the meantime I'll stick to version #1. I also plan on experimenting with elements from both recipes to come up with a middle of the road version, to satisfy both needs of being healthy and supremely delicious.



Pumpkin Pecan Pancakes with Roasted Pears
(adapted from BnBFinder)

3 firm, ripe Bosc pears, halved lengthwise, cored and cut into wedges
4 Tbsp butter melted
4 Tbsp packed brown sugar
1-1/2 c all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
3/4 tsp ground allspice
1/2 tsp salt plus additional for pears
1-1/4 c buttermilk
1 cup canned pumpkin
2 large eggs
1/2 tsp vanilla extract
1/2c chopped toasted pecans plus 1/4c toasted pecan halves

Preheat oven to 425- Toss pears on a cookie sheet with 1 Tbsp butter and 1 Tbsp sugar and season with salt to taste. Roast pears in middle of oven, stirring occasionally, until golden brown and tender, about 20 minutes. Keep pears warmed in turned-off oven while cooking pancakes.

Whisk flour, remaining 3 Tbsp sugar, baking powder, baking soda, cinnamon, ginger, cloves & salt in medium bowl.

In another bowl whisk buttermilk, pumpkin, eggs, vanilla and remaining 3 Tbsp. butter. Whisk pumpkin mixture into flour mixture until just combined. Stir in chopped pecans.

Brush a large nonstick skillet with some additional butter to create a thin film. Spoon 1/4c of batter per pancake into skillet and cook until brown, about 2 minutes. Flip pancake and continue to cook another 2 minutes. Keep warm in oven while making remaining pancakes. Serve pancakes topped with pears, pecan halves and warm maple syrup.

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What a fun afternoon of pancakes and mimosas with a couple of the loveliest ladies that I know! Even the kitties joined in on the fun for as long as they could handle us..