I hope you had a fantastic weekend! I spent all day painting and in DIY mode, so I was a little pressed for time when it came to cooking dinner for myself and the parents (who are complete carnivores)! What is a girl to do? Well, I pulled out my copy of vegan cookbook author extraordinaire, Isa Chandra Moskowitz's book "Vegan Brunch" and found this quick and appetizing Italian inspired dish: Puttanesca Scramble. I have to admit that I am not a big fan of tofu, but this recipe made it very tasty :)
Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor. Olives, capers and plenty of fresh herbs make for an easy to throw together scramble that tastes like a Mediterranean feast you’ve been slaving over for hours.
2 tablespoons olive oil 6 - 8 cloves garlic thinly sliced 1/2 teaspoon crushed red pepper flakes 1 lb extra firm tofu, diced 4 roma tomatoes, diced 2 tablespoons fresh thyme 2 tablespoons fresh oregano 1/2 cup mixed olives, roughly chopped 1 tablespoons capers 1/4 teaspoon salt, or to taste
Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.
Mix in tomatoes, thyme, oregano and oregano and cook for about 5 minute, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.
I hope you have fun cooking up this dish with your friends and family!!
I love baking, jumping in puddles and coloring outside the lines. I am adventurous in the kitchen and look forwarding to cooking new dishes.
At the moment, I have a craving for seaweed and the need to make vegan ice cream!