Tofu Scramble with Yukon Gold and Sweet Potato Home Fries Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

我们喜欢这美味的豆腐炒with home fries made from Yukon Gold and sweet potatoes on lazy weekend mornings. Begin to cook the scramble just as the home fries are nearly browned to perfection so you can serve this hearty and soul—satisfying breakfast all at once. It tastes and looks great when accompanied by salsa or chopped tomatoes and a handful of garden—fresh herbs.

Ingredients

Serves 4 to 6

1 tablespoon extra-virgin olive oil

1 onion, diced

1 green bell pepper, seeded, deveined, and diced

1/2 red bell pepper, seeded, deveined, and diced

1 tablespoon ground cumin

1 tablespoon ground turmeric

1 teaspoon coriander

1/2 teaspoon chili powder

1/2 teaspoon paprika

1 teaspoon dried thyme

Pinch of cayenne

1/4 teaspoon sea salt

Freshly ground black pepper

2 pounds firm tofu, drained of excess water

Yukon Gold and Sweet Potato Home Fries

Step 1
1. In a sauté pan, heat the olive oil and add the onion and peppers. Cook until softened, about 5 minutes.
Step 2
2. In a small bowl, mix together the cumin, turmeric, coriander, chili powder, paprika, thyme, cayenne, salt, and pepper, and set aside.
Step 3
3. Crumble the tofu into bite—sized pieces with a fork and add to the sauté pan. Sprinkle the spice mixture over the tofu to coat and sauté for about 5 minutes. Serve at once with the home fries.

Reprinted with permission fromThe Candle Café Cookbook: More than 150 Enlightened Recipes from New York's Renowned Vegan Restaurantby Joy Pierson and Bart Potenza with Barbara Scott-Goodman. Copyright © 2003 by Joy Pierson and Bart Potenza. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Nutritional counselorJoy Piersonestablished the Candle Cafe and Candle 79 restaurants with her partner, Bart Potenza. They have also developed a growing catering and wholesale business and are the authors ofThe Candle Cafe Cookbook. Joy has written, lectured, and consulted extensively about food and nutrition and she serves as board chair of the New York Coalition for Healthy School Food. She has appeared onThe Food Network,The Today Show,Good Morning America, andGood Day New York. Joy lives in New York City.

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Reviews (3)

Two forks as is, but 3 with revisions. This is a great way to get some tasty vegan variety in your meal planning, but I agree with the other reviewers that the spice mixture is off. I disagree however with the culprit and found the thyme was excessive, not the cumin. I'll leave the thyme out altogether next time. I found it needed way more salt and could use some garlic as well, and a generous sprinkling of cilantro on top really makes a difference.
- alissaclaire7249
- Geneva, IL
- 2/8/2019
I agree that the spice mix was somehow off - too much cumin I suspect. I will try again with a different combo of spices.
- themaureenscene
- Cleveland, OH
- 3/14/2015
I give the potatoes 4 forks & the scramble 3 forks. The cumin totally dominated the taste og the scramble. Next time I will use half to a quarter as much cumin. The sweet potatoes really made the potato dish special. I didn't have Yukon golds so I used new potatoes that I had on hand and just cut them in half.
- Skifanatic
- San Francisco
- 9/3/2012

Ingredients

Step 1

Step 2

Step 3

Reviews (3)