Thursday, January 26, 2012

Veggie-rific Scramble Bake

We've all been there. The moment you look into your fridge, seeing too many veggies and not enough pizza dough. What are you supposed to do with all that beautiful produce!! As vegans, it's our DUTY to not let any neglected veggies go to waste...after all, we're supposed to eat five fruits and vegetables a DAY! So what do we do? We get creative!We're calling this dish a "Scramble Bake" because it is like a tofu scramble and a casserole all rolled into one. The different textures really make this dish special -- the crunchy carrots, the chewy mushrooms, and the creamy tofu come together fantastically! And it has five...count them FIVE different vegetables.
Veggie-rific Scramble Bake

2 Packages of Extra Firm Tofu, drained and pressed
1/4 cup Extra Virgin Olive Oil
1/4 cup Nutritional Yeast
1/2 cup fresh Parsley, chopped
1 cup Carrots, chopped
1 cup Peas
1 cup Green Bell Peppers, chopped
1 cup Red Bell Peppers, chopped
1 cup Mushrooms, sliced
2 tbsp minced Garlic
1/4 cup Soy Sauce or Tamari
Hot Sauce, to your desired spice level
Salt and Pepper, to taste
Bread Crumbs, for garnish
1. Preheat oven to 350 degrees and prepare an 8x8 baking dish.
2. In a mixing bowl, crumble Tofu and mix with Nutritional Yeast, EVOO, Parsley, and S&P to taste. Set aside.
3. In another mixing bowl, mix together Veggies, Soy Sauce, Hot Sauce, and S&P to taste.
4. Layer Tofu mixture, followed by the Veggie mixture. Top with Bread Crumbs.
5. Bake for about 35 minutes, or until the Bread Crumbs have started to brown. Dig in!

This dish is extremely versatile! KT ate it accompanied with crispy flatbreads. Pam ate it on a bun, like an egg-salad sandwich. We also think it would be delectable stuffed in a pita. Or maybe wrapped in a tortilla like a breakfast burrito! Now isn't this a great way to get your daily intake?
Peace, Love, and Scrambies
Pam and KT

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