Hi there! So something weird happened to me the other day. I experienced one of those awkward middle school/high school, “see someone you kind of know, but not that well or that you think is cute, hallway pass-bys”. You know, the one where you see each other from complete ends of the hall and uncomfortably avoid eye contact until you’re just about to pass one another, then make quick eye contact and nervously wave hello (even though you two are the only ones in the hall and have clearly spotted one another from the start) Only this time it was out by the pier near my apartment, it was an old culinary school acquaintance and after we did the first, “Oh hey, funny running into you here. How are you?…”, we did the uncomfy pass by THREE more times! Has this only happened to me?? Am I just that awkward??? hm……. Moving right along…..
We have a delcious and healthy tofu scramble for you all today! It’s a dish inspired by, Barney Greengrass, a restaurant inside every Barneys New York. The dish they serve doesn’t come with a poached egg…but who doesn’t love a good poached egg, right?! (minus the sad crack down the top of the egg in the last photo….boo to me for being a lazy food stylist, eh well) It’s a pretty quick and easy dish to throw together and you can use any of your favorite veggies and herbs…maybe even add some ground turkey, if you’re so inclined! It’s a great, healthy vegetarian option, packed with protein, that you can serve guests at a weekend brunch or just make for yourself as a light, but filling meal. I hope you all make this simple and tasty dish this summer! xx, Jenny
Serves 4 to 6
4 tablespoons extra virgin coconut oil, divided
12 ounce firm tofu, drained, pat dry and cut into 1/2 inch cubes
1/2 yellow onion, diced
1 medium zucchini, diced
1 yellow squash, diced
2 garlic cloves, minced
8 cremini mushrooms, cleaned and thinly sliced
3/4 cup fresh sweet corn kernels (from about 1 ½ -2 corn on the cobs)
2 roma tomatoes, seeded and diced
1 tablespoon thyme, minced
4 to 6 eggs
2 teaspoons vinegar (apple cider, white wine, etc)
salt and pepper to taste
1. Pour 1 1/2 tablespoons of oil into a large heavy bottom skillet and place over medium high heat.
2. Add tofu and brown on each side, 3 to 4 minutes. Season with salt and pepper. Pour into a mixing bowl and set aside.
3. Add an additional tablespoon of oil to the skillet and sauté onion, zucchini, yellow squash , and garlic for about 5 minutes or until onions have become slightly translucent and vegetables have softened. Season with salt and pepper. Pour mixture into bowl with tofu and set aside.
4. Pour remaining oil into skillet and sauté mushrooms for about 2 minutes. Add corn and continue to sauté for about 3 minutes. Pour tofu mixture back into skillet and stir. Add tomatoes and thyme and sauté for 3 to 5 minutes. Adjust seasonings.
5. For the poached eggs: Crack each egg into its own ramekin and set aside. Fill a medium pot with about 4 inches of water; add vinegar and bring to a boil. Using a whisk, create a small whirlpool in the water and carefully add eggs, one at a time, into the center of the whirlpool. (it’s best to do this in batches of 2) Cover and remove from heat. Allow eggs to poach for about 4 to 6 minutes before removing with a slotted spoon. Bring water back to a boil and repeat until all eggs have been poached.
6. Spoon tofu scramble onto individual plates or bowls and top with a poached egg. Lightly season with salt and pepper and serve.