Being a vegetarian in the summer is great. Aside from having to avoid most of the traditional grilled fare at barbecues, nature’s bounty blesses our plates with fresh foods from bursting farmer’s markets. Admittedly I haven’t been to the farmer’s market nearly as much as I would have liked this summer, but I did get the chance to go recently. For this particular trip, I decided to run down to the market, which isn’t too far, but the sun was hot and the run was tortuous. I picked up some berries, small super-sweet tomatoes, kale, and something called garlic scapes, and I paid with a very damp $20 bill that I pulled from my armband.
First of all, I don’t know why I persist in buying kale when I don’t even like it that much. Perhaps it’s because it seems uber trendy these days, but I do like that it lasts much longer in my fridge than any other greens, and I do like that it’s good for me. So I keep buying it and I keep making kale chips or tossing it into whatever I can, such as a vegan scrambler! (What a winning segue.)
Vegan scramblers, for those that don’t know, are scrambled “eggs” but it’s really scrambled tofu. I never buy eggs and I’m not a fan of milk, so I usually eat vegan at home and vegetarian when I’m out. Vegan in the sheets, vegetarian in the streets, if you will. (This is actually pretty accurate considering the number of times I’ve eaten meals in my bed.)
Vegan scramblers sound a little odd but they are easy to make and really delicious. It’s one of those “kitchen sink” dishes; whatever you got in your fridge, you can just chop it up and stick it in the scrambler.
This particular scrambler was tex-mex inspired. I happened to have some vegan “soyrizo” so I cooked that in a little oil. I chopped up the tomatoes, kale, and garlic scapes. Garlic scapes were new to me before this dish, but they are essentially the green onions of garlic; they have a grassy, subtle garlic taste. I added the garlic scapes and kale to the dish and sautéed with the soyrizo.
Then I added the crumbled tofu with a little water and some spices (turmeric for color, pepper, and this spicy mix from The Spice House called “Vulcan Fire Salt,” a mix of cayenne, salt, and various other fiery flavors.) Finally I added the tomatoes and sautéed a minute or so longer, and then I served it to myself on a bed of blue corn tortilla chips. I also happened to have some vegan cheese, which I don’t buy very often because it can be kind of weird, but sprinkled on top of this, it was amazing. (not shown)
The sweet tomatoes were an interesting contrast to the spicy soyrizo and tofu and the subtle undercurrent of garlic brought it together. It was so good I was compelled to make it again the very next day, and the pic below is of that scrambler. I “forgot” to add kale to it that time.
Unfortunately summer is almost at an end but with fall comes a new prospects for the plate and an urge to buy school supplies. Pumpkin butter and fresh notebooks, mmmm…can’t wait.