Scrambled Tofu

scrambled tofu with potatoes, broccoli, and red bell peppers

A quick and addictive recipe for scrambled tofu — with cubes of soft browned potatoes, broccoli, and pieces of red bell peppers. Yum!

potato ringThis recipe is based on a recipe called Tofu Skillet Scramble, from the cookbook Quick-Fix Vegan by Robin Robertson.

The secret to this recipe is to let the tofu brown on the side that is on the bottom of the frying pan. It picks up the other flavors in the recipe and tastes great that way.

The other secret is smoked paprika — smoked paprika adds some magic to practically anything.

Note that the recipe makes 2-3 servings, so you may want to multiply it if you are feeding more people. This recipe is somewhat addictive, so make lots!

mash the edge firstThe second picture in this post shows the ring of potatoes for microwaving.

The third picture shows mashing just the edge of the block of tofu first, which is much easier than trying to push the whole masher through a solid block of tofu.Watch Full Movie Online Streaming Online and Download

The final picture shows what the tofu looks like after mashing.

The tofu picks up the flavors of the salt and other ingredients and ends up tasting scrambled and not tofu-y at all. Even if you are hesitant about tofu, I encourage you to try this recipe, because the tofu comes out delicious — all salty and flavorful. It combines with the potatoes to be very satisfying.

tofu after mashing

 

Scrambled Tofu
 
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
A quick and addictive recipe for scrambled tofu -- with cubes of soft browned potatoes, broccoli, and pieces of red bell peppers. Yum!
Author: Valerie Mates
Recipe type: dinner
Cuisine: American
Serves: 2-3 servings
Ingredients
  • 1 pound firm tofu
  • 1 tablespoon soy sauce (make sure it is gluten-free)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon turmeric
  • salt and pepper
  • 2-3 tablespoons olive oil
  • 2-3 small potatoes
  • 1 red bell pepper
  • 1/2 teaspoon fennel seed, either ground or whole is okay
  • 2 cups frozen broccoli florets
  • optional: shredded lettuce
Instructions
  1. Cut the potatoes into half-inch cubes. Shape them into a big O on a microwave-safe dinnerplate. Microwave for five minutes. (The O-shape of the ring lets the potato cubes cook more evenly.)
  2. In a big bowl, mash the tofu. You can mash it with a potato masher or with your hands. Tip: If you use a potato masher, it is easiest if you start by mashing just the edge of the block of tofu and work your way inward gradually. Stir in the soy sauce, paprika, turmeric, salt, and pepper.
  3. Heat the olive oil in a large (12 inch) nonstick frying pan. Add the potatoes and tofu. Heat until the potatoes are soft and everything is starting to turn a gorgeous golden shade of brown.
  4. While the potatoes cook, put the frozen broccoli into a microwave-safe bowl. Sprinkle a few tablespoons of water on top, then some salt, and drizzle on a tablespoon of oil. Microwave for 8 minutes. Stir well, so that the salt gets well distributed. Drain. Add the broccoli to the potato-tofu mixture.
  5. While the broccoli cooks, chop the red bell pepper and add it to the potato-tofu mixture.
  6. Stir in the fennel seed.
  7. Serve either on lettuce or solo.
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Oriental Salad – My kids’ favorite pasta dish. May create tofu lovers!

Oriental Salad

This is an Asian-style noodle salad — with tofu so good that it has been known to convert a non-tofu-eater into a tofu lover.

This recipe is based on a recipe from The Horn of the Moon Cookbook by Ginny Callan. It has some of the most addictively delicious tofu I’ve ever eaten. The tofu from this recipe is excellent used as an ingredient in other recipes too.

Two of my kids specially ask for this recipe as their very favorite dinner.

I usually double this recipe when I cook it, for leftovers.

Oriental Salad - A pasta dish that may convert a tofu-hater into a tofu lover
 
Prep time
Total time
 
This is an Asian-style noodle salad -- with tofu so good that it has been known to convert a non-tofu-eater into a tofu lover.
Author:
Recipe type: Dinner
Cuisine: Vaguely Asian
Serves: serves 4
Ingredients
Marinade
  • 3/4 cup canola oil
  • 1/4 cup cider vinegar
  • 1 1/2 tablespoons tamari (good soy sauce San-J has gluten-free options)
Salad
  • 1 pound of extra-firm tofu, cut into 1/2 inch cubes
  • 1 teaspoon minced fresh ginger root
  • 1 tablespoon oil
  • 1 tablespoon tamari
  • 12 ounces pasta (I like Field Day Organic Brown Rice Spaghetti)
  • 2 tablespoons sesame oil (the brown “toasted” kind) (do not substitute any other oil)
  • 2 tablespoons fresh lemon juice (approximately 1/2 lemon)
  • 6 scallions, chopped (optional)
  • 1 cup snow peas, sliced in half on an angle, or two stalks of celery, sliced
  • 1/4 cup minced fresh parsley, or 1/8 to 1/4 cup of dried parsley
  • 1 red bell pepper, sliced
  • 2 tablespoons sesame seeds
Instructions
  1. Cut the tofu into half-inch cubes. Place it in a watertight container with a lid that fits well. Add the marinade ingredients. Put the lid on the container. Gently turn it over, to mix the marinade with the tofu, then turn it right-side up again. Let it sit for a few minutes while you start the pasta, occasionally turning the container over to mix the marinade with the tofu (but leave the container standing right-side-up to prevent leaks).
  2. Start heating water to boil for the pasta.
  3. Use a slotted spoon to remove the tofu from the container and put it into a nonstick frying pan on the stove. Heat the tofu along with the ginger, stirring regularly to brown the different sides of the tofu. When the tofu is brown and crispy, pour 1 tablespoon of tamari over it and stir for 1 minute more.
  4. Cook the noodles in boiling water as directed on the package.
  5. Meanwhile, chop the vegetables and put them into a big serving bowl. Juice the lemon and set aside the lemon juice.
  6. When the pasta is cooked, drain it and add it to the bowl. Immediately stir in the sesame oil and lemon juice. Toss well and serve.
  7. Everything else tends to burrow beneath the noodles, so when you serve this you should dig down in the bowl to get some of everything.

 

Potato Salad Deluxe – warm, nutritious, and satisfying

Potato Salad Deluxe

This deluxe potato salad makes a filling, satisfying, warm dinner.  You can load it up with healthy veggies and make it a very well-rounded meal.

This recipe is loosely based on the version in a long-ago edition of the Betty Crocker cookbook.

I add lots of veggies to potato salad each time I cook it, so it is never exactly the same food twice. Some nice items to add are herbs and spices, chopped vegetables (raw or cooked), cashews, and veggie dogs.  You can also vary your varieties of potatoes — Yukon Gold or Yellow Finns are great!

This potato salad can be served cold or warm. I like it better warm! The original Betty Crocker recipe says to chill potato salad for 2 hours before serving, but I usually serve it as soon as all the ingredients are mixed together. It makes a good winter dinner that way.  Though it’s lovely served warm in the summertime, too.

Last night when I cooked this, my twelve-year-old daughter, Kendra, said, “Mom, I really like that you are doing this blog. You are making all of my favorite dinners, like potato salad.”  Yum!

Potato Salad Deluxe
 
Prep time
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Total time
 
This deluxe potato salad makes a filling, satisfying, warm dinner. You can load it up with healthy veggies and make it a very well-rounded meal.
Author:
Recipe type: Dinner
Cuisine: American
Serves: serves 5 or more, depending on how many optional extras you add
Ingredients
  • 3 eggs
  • 2-3 pounds potatoes (about 8-10 medium potatoes -- Yukon Gold are great here)
  • 1 batch Beannaise - a quick homemade mayo replacer, or use 1/2 cup of mayonnaise -- but this recipe tastes much better and is healthier with Beannaise
  • 1 medium stalk celery, chopped (about 1/2 cup)
  • 1-2 red bell peppers, chopped
  • Optional: 1 cup cashews
  • Optional: cut-up tofu dogs
  • Optional: quartered artichoke hearts
  • Optional: asparagus cut into 1 inch pieces
  • Optional: olive slices
  • Optional: cabbage, chopped small (uncooked is fine)
  • Optional: spinach
  • Optional: summer squash / zucchini
  • Optional: spices, herbs, fresh parsley, dill weed!
  • Optional: chopped pickles
Instructions
  1. Put eggs in a pot of cold water. Heat to boiling; lower heat. Simmer for 15 minutes. Pour out the water, add ice cubes and cold running water. Peel the eggs. Chop them, or slice them twice with an egg slicer, slicing in two different directions.
  2. While the eggs are cooking, chop the potatoes into half-inch cubes. Put in a pot. Add enough cold water to cover the potatoes. Heat to boiling. Boil 10 to 12 minutes, until the potatoes pierce easily with a fork. Drain.
  3. While the potatoes are boiling, make the beannaise.
  4. Put all of the ingredients into a big bowl. Stir thoroughly.
  5. Serve right away, or chill it for several hours before serving.

 

Umeboshi Calling – a quick vegan pasta dinner with a slightly addictive creamy cashew sauce

umeboshi calling

little umeboshiThis quick vegan recipe has creamy cashew sauce (or choose the nut-free variation that replaces the cashews with tofu), with spinach and red bell peppers. It uses an unusual ingredient called umeboshi paste, which adds a delicious salty sweetness to the recipe.

Umeboshi paste is made of pickled umeboshi plums — though it does not taste at all like pickles. It is salty and sweet and creamy, making the recipe’s sauce a little addictive.

If you can’t find umeboshi paste, you can replace it with 1 teaspoon of sea salt. That works okay and comes out tasting lovely, but if you can possibly use umeboshi paste, this recipe is much yummier for it.

I originally made this recipe with the kind of pasta that looks a little bit like a telephone cord. That’s how the recipe got the name Umeboshi Calling.

Nut-free version: Replace the cashews with 10 ounces of tofu, and reduce the water to 1/2 cup.

Variation: You can add 1-2 cups of your favorite protein source, such as Butler soy curls (rehydrated before adding!), seitan (note that seitan is not gluten-free), baked tofu, etc.

Tip: If you anticipate leftovers, you may wish to keep the sauce and the pasta separate, so that you can store them separately, so that the pasta doesn’t absorb all the liquid from the sauce in the refrigerator.

Umeboshi Calling - a quick pasta dinner with creamy cashew sauce
 
Prep time
20 mins
Cook time
10 mins
Total time
30 mins
 
This quick vegan recipe has creamy cashew sauce (or choose the nut-free tofu variation), spinach, and red bell peppers. It uses an unusual ingredient called umeboshi paste, which adds a delicious salty sweetness to the recipe.
Author: Valerie Mates
Recipe type: main dish
Cuisine: American
Serves: 4 servings
Ingredients
  • 1 pound pasta, preferably something curly such as Field Day Organic Brown Rice Fusilli
  • 1 package frozen spinach (anything from 10 to 16 ounces is OK)
  • 1 cup raw cashews
  • 1 cup water
  • 2 1/2 tablespoons umeboshi paste
  • 1-2 bell peppers (any color is OK; red is especially good in this)
Instructions
  1. Cook pasta according to package directions.
  2. Defrost spinach, but don’t drain it.
  3. Blend cashews, water, and umeboshi paste in a blender or food processor for several minutes, until it thickens and starts to look about the consistency of sour cream. Make sure you blend the mixture for long enough that it is really smooth.
  4. Chop the bell pepper.
  5. Mix everything together.
  6. Stir, but don't worry if the spinach stays somewhat clumpy.
  7. Serve. Yum!
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Black Bean Tostadas

Black Bean Tostadas

This quick and delicious meal has a story behind it.

Many years ago, when I was a young single person, my friend Rob and I were discussing what to do for dinner. It went something like this:

What do you want to do for dinner?
I don’t know. What do you want to do for dinner?
I don’t know.
Too bad Ann Arbor doesn’t have vegetarian restaurants like Ithaca.
Yeah. Ithaca has great vegetarian restaurants.
Too bad we can’t eat dinner there.
Yeah. It would be neat to eat dinner in Ithaca.
We couldn’t go there, could we?
Well, maybe we could! Want to go to Ithaca for dinner?
Okay, let’s go have dinner at the Moosewood!
Are you serious?
Yeah! Let’s go!

washing black beansThat was on a Saturday in the late afternoon. We hopped in the car and drove eight hours to Ithaca, New York, stopping for a few hours of sleep in a tiny motel somewhere in Canada. We reached Ithaca in time for Sunday dinner — which I thought was really the perfect day to be there because I loved the cookbook Sundays at Moosewood Restaurant. I had never been to Ithaca before, but I loved reading cookbooks from the three vegetarian restaurants there, especially the Moosewood.

The meal we ate at Moosewood was Black Bean Tostadas.

It was worth the trip.

Afterward, I discovered that the recipe for Black Bean Tostadas was in the Sundays at Moosewood cookbook. So I tried cooking it. It came out well.

beans for tostadasOver the years I have adapted it in many ways, and made it my own. I am not sure that anybody at Moosewood would recognize this recipe the way I make it.

That trip to Ithaca was twenty five years ago. I am sorry to say that I have lost touch with Rob.

Ann Arbor now has several excellent vegetarian restaurants — but I still think fondly of that crazy weekend road trip to the Moosewood.


The original version of this recipe was served on a crispy round corn tortilla. I’ve always found tostadas very hard to eat without having food go flying in all directions. So I changed this recipe to use crushed corn chips instead of a tortilla. I’ve played around squashed corn chips for tostadaswith the ingredients to meet my family’s food needs. And I have speeded it up, so that the whole meal can be cooked in 30 minutes.

My kids like this meal served with the corn chips on the side and all the parts of the meal in separate piles. I like it all heaped together, with avocado and salsa strewn throughout.


This recipe is dedicated in memory of Sue Talbert, who liked this recipe. Sue passed away last year, far too young.

Here is Sue’s version of this recipe.


Jan Wolter says that when he eats this recipe, he tries to put lots of liquid on the corn chips. Normally soggy corn chips don’t taste so good, but in this recipe they are transformed into something altogether different and very yummy. I know soggy corn chips sound really awful — and some brands are — but I hope you will trust me that the right corn chips are transformed in this recipe.

Black Bean TostadasSome brands of corn chips work better than others in this recipe — they have to mesh with the sauce in just the right way, and some brands do that better than others. I like Guiltless Gourmet blue or white corn chips, but the last time I checked, Guiltless Gourmet could not guarantee that their chips were gluten-free, so I don’t buy that brand anymore. Whole Foods white corn chips are good in this recipe too.

Tip: At our house, we don’t always have fresh orange juice on hand, but we keep some frozen concentrate in the freezer. For this recipe, I mix up a micro-batch of orange juice from concentrate, just enough to use in this recipe: six tablespoons of concentrate plus one cup and two tablespoons of water makes exactly the amount of orange juice needed for this recipe.

Black Bean Tostadas
 
Prep time
Total time
 
Black beans and orange juice taste surprisingly good together. In this recipe they are served on top of crushed corn chips, with avocado, lettuce, and other toppings.
Author:
Recipe type: dinner
Cuisine: vaguely Mexican
Serves: serves 6
Ingredients
  • 1 1/2 cups orange juice
  • 3 cans of black beans (4 1/2 cups, cooked), rinsed
  • 3 tablespoons canola oil
  • 2 teaspoons ground cumin seeds
  • 2 teaspoons ground coriander seeds
  • EITHER 2 tomatoes, chopped, or 2 red or yellow bell peppers, chopped
  • corn chips (blue ones are good here)
  • 2 ripe avocadoes
  • shredded lettuce
  • optional: grated cheddar or Monterrey Jack or mozzarella cheese
  • optional: unsweetened yogurt or sour cream
  • salsa
Instructions
  1. Put the beans and orange juice in a pot over medium heat.
  2. Add the oil, cumin, coriander, and tomatoes or bell peppers, and stir.
  3. While the beans warm up, wash the lettuce.
  4. Mash the avocadoes into a very simple one-ingredient guacamole.
To serve:
  1. Put two handfuls of corn chips on a plate. Crush the corn chips with your hands, into pieces about an inch wide or smaller.
  2. Put a big scoop or two of the bean mixture on top, taking care to get the corn chips wet.
  3. Add lettuce, salsa, guacamole and other toppings.
  4. Serve!

 

 

 

Lentil Apple Walnut Veggie Burgers

Lentil Apple Walnut Veggie Burgers

chopped carrotsThese lentil apple walnut burgers are vegan, satisfying, and have the zen goodness of lentils and the yumminess of little chunks of apples sprinkled throughout.

The recipe is based on Glazed Lentil Walnut Apple Loaf, Revisited from the Oh She Glows blog.  I converted the recipe into burgers, because they are more approachable than a loaf — and cook much faster.

apples, preppedThe photos show:

  • a finished veggie burger with ketchup
  • chopped carrots
  • an apple ready to be chopped
  • the dough mixture
  • a batch of burgers that are ready to cook
  • and, finally, a cooked burger waiting for toppings.

If you need a nut-free version, try replacing the walnuts lentil mixturewith sunflower seeds or pumpkin seeds (without shells).

I usually serve these without a bun, but if you want to use a bun these burgers should be delicious that way too.

Serves 4, at three bun-free burgers per person.  With buns you could probably feed six.

 

shaped, uncooked burgers 

 

 

 

 

 

cooked lentil walnut apple burgers

 

 

 

 

 

 

Lentil Apple Walnut Veggie Burgers
 
Prep time
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These vegan lentil apple walnut veggie burgers are satisfying to eat. They are full of the soothing Zen goodness of lentils, mixed with crunchy good bits of apple.
Author:
Recipe type: veggie burger
Cuisine: American
Serves: 12 veggie burgers
Ingredients
  • 1 cup uncooked green or brown lentils
  • 1 cup carrot, or baby carrots
  • 1 cup celery
  • 1 1/2 cups mushrooms - optional!
  • 1 cup walnuts, chopped
  • 3 tablespoons ground flaxmeal
  • 1/2 cup warm water
  • 1 apple
  • 2 cups of a crispy rice cereal such as Erewhon Crispy Brown Rice Cereal, blended in a blender, or 1 cup of breadcrumbs
  • 2 teaspoons fresh thyme or 3/4 teaspoon dried thyme
  • 3/4 teaspoon sea salt
  • pepper
  • 3 tablespoons canola or olive oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Put lentils in a pot with 2 cups water. Simmer, uncovered, for 45 minutes or until water is absorbed and lentils are soft.
  3. While lentils are cooking, chop or grate the carrots, celery, and optional mushrooms and add them in to the lentil pot. The pieces should be smaller than 1/4 inch.
  4. Mix the ground flaxmeal with the 1/2 cup of warm water (temperature matters!) and let sit.
  5. Chop or grate the apple.
  6. When the lentils are cooked, add all of the other ingredients, including the flax gel. Stir gently but thoroughly, until all is well-mixed.
  7. Shape the mixture into 12 patties on two cookie sheets. Each patty will use between 1/2 and 2/3 cup of the mixture. My cookie sheets are super-nonstick, but if yours are not you may want to line them with parchment paper before shaping the patties.
  8. Bake for 20 minutes at 350 degrees.
  9. Serve with ketchup or salsa or carrot ginger sauce.
  10. Serves 4, at three burgers per person. If you add buns you could probably serve six people.

 

International Enchiladas

International Enchiladas

international_enchiladasThis is a special occasion recipe. It takes time to prepare, but the results are very much worth it – it is a truly wonderful food, quite possibly the yummiest dinner recipe I’ve ever made.

I invented this recipe when I found a yummy-looking recipe for Sour Cream Chicken Enchiladas on the Internet, back in the 1980s when nobody had heard of the Internet.  I converted the recipe to be vegetarian by replacing the chicken with an addictively delicious recipe for Fried Spiced Tofu, from the cookbook “Diet for a Small Planet“.  And I replaced the chili powder with curry powder, which blends harmoniously with the creamy white sauce for a fabulous taste combination.  This recipe was originally called Tofuladas.

I’ve been making this recipe for so long that it has a lot of variations included.  I usually make it corn-free, dairy-free, tomato-free, and it can be vegan.  Every one of these variations is delicious!

Serve this with a salad, or cooked broccoli.

Cooking time: 70 minutes + a few minutes of broiling — but worth the time it takes!

International Enchiladas
 
Prep time
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My favorite special-occasion dinner! Salty, curried tofu, rolled up in tortillas, with a cheesey sauce that can be vegan, and a creamy curried white sauce on top. Yum!!!
Author:
Recipe type: Dinner
Cuisine: International
Serves: serves 4-6
Ingredients
Tofu:
  • 2 pounds tofu
Red Sauce:
  • 1 can Campbell's tomato soup OR 1/2 of a little box of Imagine Organic Creamy Tomato Soup OR (1-2 tablespoons of pesto + 1 cup baby carrots, rinsed, 3 tablespoons oil, 1 tablespoon cider vinegar, 1/4 cup water -- blended until smooth)
  • 1-2 tablespoons curry powder
White Sauce:
  • 2 tablespoons oil
  • 2 tablespoons potato starch or flour
  • 1/2 cup nondairy milk, or cow's milk, or homemade cashew milk, or water
  • 1/2 cup water
  • 1 cup plain unsweetened yogurt, or more nondairy milk
  • salt
  • pepper
Cheese:
  • 6 ounces of Monterey Jack cheese (about 2 cups), shredded OR 1 cup of "lasagna cheese"
Tortillas:
  • 20 corn tortillas OR two batches of crepes
Instructions
Tortillas:
  1. If you are making tortillas, start on that first.
Tofu:
  1. Cook 1 1/3 blocks of tofu according to the Golden Curried Tofu recipe. Do not wash out the pot; you'll be using it for the white sauce.
Cheese:
  1. While the other parts cook, grate the cheese, if you are using cheese, or use the remaining 2/3 of a pound of tofu in my vegan lasagna cheese recipe.
Red Sauce:
  1. If you are using tomato soup, mix the soup, curry powder, and about 1/4 soup can of water. If you are using the blended mixture with the pesto and carrots, also blend in the curry powder.
White Sauce:
  1. Put the oil in the pot you used for the fried spiced tofu. Add the potato starch or flour and stir to mix thoroughly.
  2. If you are using flour, stir and heat it until it is bubbly. (Potato starch does not need heating.)
  3. Stir in the milk and water.
  4. Simmer slowly until thickened.
  5. Add salt and pepper to taste.
  6. Stir in either unsweetened yogurt or more milk.
  7. Simmer until heated through.
  8. Remove from heat.
To assemble:
  1. Set out a 9x13 inch baking pan and an 8x8 inch baking pan. Take a tortilla and spread a dinnertable tablespoon of red sauce on one side. Turn the tortilla over and repeat. Place 2-3 tablespoons of the tofu down the center of the tortilla. Sprinkle about a tablespoon of the cheese over the tofu. Roll up the tortilla and place seam side down in the pan. Repeat for each tortilla.
  2. Pour the white sauce over the enchiladas, and sprinkle with any remaining cheese.
  3. Place under the broiler until hot and bubbly and the cheese is starting to brown. Serve immediately. This dish reheats nicely.
  4. Serves 4 to 6.

 

Potoccoli – a meal of potato, egg, and broccoli

Potoccoli

Potoccoli is made of potatoes, broccoli, and eggs. It is not glamorous, but it is soothing and nourishing.  Potocolli is intended as a main dish, but I could eat (and have eaten!) it for breakfast… and lunch… and dinner.

Everybody has their own favorite comfort foods. Potatoes are mine. When my digestive system is unhappy, Potoccoli is my magic wand of happiness.

I invented this recipe years ago. It has been one of my favorites ever potato cubessince then, because it is easy to cook and I usually have the ingredients on hand. I picked it to be the first dinner recipe in my new blog because the recipe is entirely my own invention, and because I have loved it and been nourished by it over many years. The name is a combination of the words potato and broccoli. Its alternate name is Potatoccoli — adding another syllable.

At the store, if you have a choice between “broccoli cuts” or “broccoli broccoli floretsflorets,” florets work better in this recipe.

This recipe relies on good potatoes. I like Yukon Gold or Yellow Finn potatoes in this recipe, but any type of potato should work. Potatoes are grown with a lot of pesticides, so use organic potatoes if you can.

five eggsI aim to post a vegan version of each recipe on this blog — but this recipe is an exception. I am not sure it’s possible to make Potoccoli vegan and still be Potoccoli. Possibly the eggs could be replaced with scrambled tofu, or cashews blended with water and oil and salt — but I have not tried it.

This is a very flexible recipe. I never measure any of the ingredients in Potoccoli — estimating works fine. I like to use equal amounts of potatoes and broccoli, but you can vary this to suit your own preferences.

Potoccoli
 
Prep time
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A quick and yummy dinner of potatoes, egg, and broccoli.
Author:
Recipe type: Main Dish
Serves: 6 servings
Ingredients
  • 2 pounds of nice potatoes -- Yukon Gold or Yellow Finn work great in this recipe
  • 1 pound frozen broccoli florets
  • 2-3 tablespoons olive oil
  • 2-3 tablespoons canola oil
  • 1/2 to 1 teaspoon salt
  • 4-5 eggs
Instructions
  1. Cut the potatoes into 1/2 inch cubes. Place them in a pot. Add just enough water to cover them. Heat over medium-high heat until the water boils. Pour on the broccoli florets, still frozen, and leave them sitting on top without stirring. When the water boils again, turn the heat down to medium and cover the pot so that the steam from the potatoes will cook the broccoli.
  2. Boil for 10 to 12 minutes, until you can easily pierce a piece of potato with a fork and it seems soft.
  3. While the potatoes cook, beat the eggs in a bowl.
  4. Drain the potato-broccoli mixture in a colander in the sink.
  5. Put the mixture back in the pot. Add the oil, then sprinkle on the salt, then pour on the beaten eggs.
  6. Stir the mixture with a big flat-handled metal spoon. Cover the pot with the spoon still in it, so that the spoon gets heated along with the mixture (so that uncooked egg doesn't stay on the spoon and get back into the food). The spoon should be in the middle of the mixture, not touching the bottom of the pot where it might overheat. Be careful - its handle may get hot.
  7. Heat the mixture on medium, checking and stirring every 1-2 minutes, leaving the spoon in the mixture.
  8. When all of the egg looks dry like scrambled egg, not runny anymore, the Potoccoli is ready.
  9. Serve!