Mister Principessa started his physiology class yesterday, and I knew he’d be hot and tired by the time he got home, so I wanted to make us a healthy, delicious dinner that didn’t take a lot of time or effort. We had a few perishables around that needed to be used up, so I figured I’d kill multiple birds with one stone and make a tofu scramble from Vegan Brunch by Isa Chandra Moskowitz.
Monday is my work-at-home day, so in between tasks, I baked a couple of sweet potatoes and stuck them in the fridge to cool. Once the Mister got home, I minced a few cloves of garlic, grated some ginger with my fancy ginger grater,
tore apart and washed a bunch of kale, and peeled and cubed the cooled potatoes. I also drained a block of tofu and–here’s where the veganness of this recipe goes out the window–sliced up a couple of chicken sausages.
This is the kind of recipe where, if you’re reasonably comfortable in the kitchen, you’ll be able to wing it based on the following. If you’re not, well, then, I guess you’ll just have to put a few more bucks in Ms. Chandra Moskowitz’s pocket, won’tcha? You won’t regret it, because Vegan Brunch is packed to the brim with deliciousness that even dedicated carnivores will appreciate. In fact, buy the rest of her books while you’re at it.
First up, saute ginger, garlic, and a bit of crushed red pepper in sesame oil. Click photos for big versions.
Tear up your tofu and brown it up a bit.
The meat eaters among you might want to add something fleshy at this point too. I’ve made this with vegan sausage and that works just as well.
In goes the kale, along with a couple of tablespoons of soy sauce, which will help it cook down. I generally add the kale in two batches.
Then add your sweet potatoes. They just need to heat through … you don’t want a pile of orange sweet potato mush on your hands. Or rather, on your plate.
Sprinkle with toasted sesame seeds and then, in the infamous words of Remy, hork it down!