Saturday, February 13, 2010
This brunch was inspired by one of my favorite places to eat, Bandidas Taqueria. Every time I hit it up for brunch I get a vegan benny, which is made with tofu and butternut squash. Like a scramble. It seemed a weird combination to me at first, and wasn't sure how i'd like it, but it's been love since I first tried it almost a year ago.
I've been meaning to try my hand at the combination myself for some time, and since I had tofu and butternut squash, today seemed like the right day to go for it. I served it over home fries and steamed kale and the result was a delicious brunch.
Next time I plan on making some cornbread and making sure I have some good fresh salsa to make it even more like a delicious Bandidas' benny.
As I didn't have any salsa, I threw some diced tomato on top. My kitchen is kind of sad right now.
Tofu "benny" scramble
Serves one as a big brunch.
1/2 baby butternut squash, or 1/4 cup cubed squash
1/4 brick of tofu (I had extra firm. Firm or medium firm would also work.)
1/2 small white onion
1 tbsp olive oil
splash of soy sauce (1 tbsp?)
splash of rice vinegar (1 tbsp?)
1/4 cup vegetable stock
2-3 tsp mrs.dash
dash of seasoning salt
generous grinding of black pepper
1 tsp itlalian seasoning
1-2 tsp cayenne pepper
In a small pot, add the squash and add water until it's just covering the squash. Boil on medium heat until squash is fork tender, about 5-10 mins. Set aside.
Chop the onion, and simmer in a pan with olive oil. Add tofu until most of the water has cooked out. Add the soy sauce and vinegar. Stir until liquid has dissolved. Add the vegetable stock and stir until almost completely absorbed. Add the spices and stir until liquid is gone. Add the butternut squash and incorporate.
Serve over home fries, cornbread, english muffins, or fly it solo in all it's own glory.