I'm posting this with sticky fingers for this recipe is FABU! and you deserve to be razzle-dazzled! Consider it a belated birthday present for Gandhi, October 2nd, when you are savoring these glorious delights that I'm about to put to page. We are having this scrumptious feast for dinner this evening, and you may be able to do so as well if you have some of these ingredients in your pantry.
I give you a bit of VAVOOM and vegetables! Bon Appetit!
Starting with the base, Tofu Scramble, then topped with a Sweet Potato Hash and I have added some fresh parsley for a fresh flavor from the GreenHearts Garden, chopped coarse, with dollops of the Great Pumpkin butter (but apple butter will do nicely), and to finish it off, some warm maple syrup and a tomato slice for flare.
Tofu Scramble Ingredients
2 cloves garlic, minced
1 sweet onion, chopped
1 block of tofu, crumbled
1 Tbsp. cumin
1 tsp. turmeric
fresh parsley, chopped coarse
1/4 tsp. salt
Heat butter in a large skillet and add garlic. Sauté for 3 minutes and add onion. Cook until the chopped onion is translucent. Add crumbled tofu, spices and salt. Stir well so all of tofu is covered in spice. Remove from heat and stir in parsley. Serve warm on bottom layer.
Sweet Potato Hash Ingredients
2 medium sweet potatoes, shredded or grated
1/2 tsp. salt
1/4 tsp. black pepper
In a bowl combine everything except oil. Heat oil in a large skillet over medium high heat. Add hash ingredients. Cook at least 5 minutes on each side or until golden. Place a half a cup of more serving in a tea cup and push it all together until packed. Remove from tea cup and place on top of tofu scramble. Arrange everything really pretty by sprinkling fresh parsley, dollops of pumpkin or apple butter, and a swirl of warm maple syrup. Garnish top with parsley or tomato and enjoy warm.
I have my Spiced Nice Rice Pudding on the stove top for dessert for this fabulous feast. So Happy Belated Birthday Gandhi. Thank you for everything.
Jennifer Brooks Lane