Tuesday, August 10, 2010

Breakfast Scramble with Roasted Parsnips, Apples and Potatoes

Today I got home from work early and had a hankering for some breakfast. Tofu scramble is a good, quick standby but I wanted something with slightly more spice, flavor and texture. I love adding fresh, raw ingredients to dishes to add crunch and a slightly lighter feel. Carrots, hazelnuts and arugula are tossed in at the end of the scramble and cooked just slightly from the heat of the tofu. An obvious side dish was roasted potatoes, but this version is done up with sweet and earthy flavors.

Tofu scramble with red peppers, fresh arugula, hazelnuts and raisins tossed in curry and spices. Roasted carrots, parsnips, red potatoes and apples tossed in sage and maple syrup.

Tofu Scramble
2 tbl extra virgin olive oil
1/2 white onion, sliced thin
1/2 red pepper, sliced thin
3 garlic cloves
1lb extra firm tofu, drained and crumbled
1 tbl curry powder
1 tbl turmeric
1/2 tsp ground coriander
1/4 tsp red pepper flakes
salt and pepper, to taste
1/2 carrot, in thin strips using a vegetable peeler
2 tbl hazelnuts, whole
2 tbl raisins
2 tbl chopped cilantro
1c arugula

In a large saute pan, heat oil and saute the onions and red peppers until soft, about 10 minutes. Add garlic, tofu, curry powder, turmeric, coriander, red pepper flakes and salt and pepper. Cook over medium high heat for about 10 more minutes, getting a slight golden brown crust on the tofu. Toss in the remaining ingredients and cook for 2 more minutes.

Roasted Breakfast Potatoes
2 medium sized red potatoes, medium dice
1/2 carrot, cut into 1/4 inch chunks
1 parsnip, cut into 1/4 inch chunks
1/2 red apple, medium dice
2 garlic cloves, minced
2 tbl extra virgin olive oil
2 tsp sage
salt and pepper to taste
2 tbl maple syrup

Preheat oven to 375.
Make sure to cut all the vegetables the same size so they will roast evenly. Toss the potatoes, carrot, parsnip, apples and garlic with the remaining ingredients. Season with salt and pepper. Roast for 40 minutes until the vegetables are cooked through with crisp edges.

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