Eastern Spices, Heat Rising With the Sun...Today's Breakfast
I was ravenous when I woke up today. No idea exactly why, but I wanted food, a lot of it, and a lot flavor to go with it. After a few minutes of surveying my larder, I determined that I could concoct this hash treat in about forty five minutes. Now, with a full belly and a warm afterglow of spice on my taste buds, I'm ready to face the rest of the day.
I cubed two sweet potatoes, cut a red onion into wedges, seasoned it with a dash of salt, a lot of pepper, a spritz of olive oil, and a lot of Tambooli Masala. That went into the convection oven att 400 for 30 minutes.
While those veggies were cooking, I pressed and dried a block of extra-firm tofu, crumbled it, and tossed with 1/4 tsp black salt, 2 tsps tumeric, 1/4 cup chopped parsley, and a Tbsp of Tambooli Masala. I also chopped a big bunch of Red Chard into bite-sized bits, tossing these with pepper and Tambooli Masala, and my go to seasoning for everything, Trader Joe's 21 Seasoning Salute.
10 minutes before the veggies were done, I put the tofu in a med-high heat skillet, cooking for five minutes, stirring occasionally. I put it in a bowl and set aside.
The Red Chard went into the skillet with 1/4 cup of water to steam for five minutes. Finally I pushed the Chard aside, turned the heat off, and put the tofu back in to warm.
Plating began with Chard, then veggies, and finally tofu on the side. A big dollop of vegan chipotle mayo and some fresh parsley completed the hash of the year!
I was so hungry that I ate it before taking pictures of the plated dish, but the cooked buffet is below. This one goes in the definitely do it again and again file.
I cubed two sweet potatoes, cut a red onion into wedges, seasoned it with a dash of salt, a lot of pepper, a spritz of olive oil, and a lot of Tambooli Masala. That went into the convection oven att 400 for 30 minutes.
While those veggies were cooking, I pressed and dried a block of extra-firm tofu, crumbled it, and tossed with 1/4 tsp black salt, 2 tsps tumeric, 1/4 cup chopped parsley, and a Tbsp of Tambooli Masala. I also chopped a big bunch of Red Chard into bite-sized bits, tossing these with pepper and Tambooli Masala, and my go to seasoning for everything, Trader Joe's 21 Seasoning Salute.
10 minutes before the veggies were done, I put the tofu in a med-high heat skillet, cooking for five minutes, stirring occasionally. I put it in a bowl and set aside.
The Red Chard went into the skillet with 1/4 cup of water to steam for five minutes. Finally I pushed the Chard aside, turned the heat off, and put the tofu back in to warm.
Plating began with Chard, then veggies, and finally tofu on the side. A big dollop of vegan chipotle mayo and some fresh parsley completed the hash of the year!
I was so hungry that I ate it before taking pictures of the plated dish, but the cooked buffet is below. This one goes in the definitely do it again and again file.
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