Ah, yes. yet another, “thank goodness I cooked all those meals before we left for vacation so all I have to do is take stuff out of the freezer,” kind of days. I absolutely love warming up freezer meals on Sundays. Yes, most people like lazy Sundays, but, for our family, it’s actually more like the Thursday of our week (due to my husband’s non-standard work schedule). By this time, the kids have usually worn me out, and without the occasional freezer meal, we might eat more PB&J’s and mac & cheese than is considered healthy. This dish was featured in this month’s OAMM Vegetarian Menu.
Adapted from Tofu Scrambler.
- 1/2 green pepper, chopped
- 1/2 red pepper, chopped
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 14 ounces firm tofu, pressed and cubed
- 1 tablespoon curry powder (or less, to taste)
- 1/8 teaspoon ground red pepper
- 1/4 cup Easy Slow Cooker Vegetable Broth
- 1 teaspoon House seasoning
- 1 tablespoon nutritional yeast
Add a bit olive oil to a pan and add chopped peppers and mushrooms. Cook until they begin to soften, about 2 minutes. Add the garlic and cook another minute or two until mushrooms have darkened in color.
Stir in the tofu, sprinkle it with curry powder and ground red pepper, and pour the vegetable broth over it. Cook on medium-high, turning gently, until most of the liquid is evaporated and tofu is hot and browning. Stir in House seasoning to taste along with nutritional yeast, if using. Keep warm until ready to serve.
What a delicious Sunday brunch. Simple but perfectly spiced. We really enjoyed this dish.
What are you having for Sunday Brunch, Breakfast or Lunch?