Today’s make for Connected Educator Month is “Make Some Fabulous Food.” Right up my alley!
I made tofu scramble tacos, my take on a recipe from Post Punk Kitchen.
I started with garlic plus half a shallot and a whole jalapeño, including the seeds. Cooking the scramble with the jalapeño seeds gives it a wonderful spicy hotness.
While the garlic, shallot, and pepper sauté, I chop up the tofu.
After five minutes, the tofu goes in the pan.
Next I chopped up spinach to add with the spice blend (cumin, turmeric, and thyme) and the nutritional yeast (which gives the scramble a cheesy flavor and adds Vitamin B-12 and protein).
After the tofu has been in the pan for 10 minutes, I added the nutritional yeast and the spice blend.
Finally, after three minutes, I added the spinach.
Finally, I heated some corn tortillas on the stove for the tacos.
The recipe – following the Post Punk Kitchen’s directions – made enough scramble for 6 tacos.
My wife added the delicious Original California Style Hot Pepper Sauce from Pepper Plant to her tacos; I ate mine without added sauce.