Today I’m sharing with you my take on Huevos Rancheros. I call this creation Ouva di Fattoria (Vegana) – Italian for “farm eggs”…or at least that’s what Google Translator is telling me, haha.
LOL, j/k, ain’t nobody got time for that! (…plus my accent is atrocious, ain’t nobody want to be hearin’ that!)
I call this Italian Tofu Scramble and it’s got all of Italy’s greatest hits: delectable red sauce, basil blast from fresh pesto, onions and mushrooms and eggplant galore and tons of glorious, smelly garlic.
For this, I used a spicy arrabiata sauce (calm down, thee of sensitive palates, you can totes sub a non-spicy sauce *if you want to be a wimp* :P ), and a homemade pesto. I used some leftover potatoes and eggplant to bulk it up, but this would be good with whatever veggies you have on hand or enjoy the most.
Italian Tofu Scramble Recipe
Potatoes (Russet, Yukon or red, don’t mattah)
Arrabiata (or preferred red) sauce
Pesto (store bought or homemade)
Soft/Medium tofu (firm is ok if that’s all you can find)
Mushrooms (white button, cremini, or Portobello)
Onion (white or yellow)
Roast cubed potatoes in oven at 400 degrees for 20-25 minutes, remove from oven and add cubed eggplant, roast for another 20 minutes, or until everything is done-zo
While potatoes are roasting, cut the tofu into 3/4 inch-ish slices, wrap in a towel or some paper towels and put some books or pans or something heavy and flat on top to press out all the water. Let it sit for about 30 minutes
Prep your mushrooms (slices) and onion (also slices) and tons of chopped garlic
About 10 minutes before your roasted veggies are done, heat up a pan with a little oil or water and start sauteeing your onions and mushrooms (I do them at the same time because I’m #lazy).
At this time you should heat up the red sauce of choice in a pan over low heat.
Once the onions are translucent and the mushrooms are cooked, add the garlic and saute gently for about 30 seconds, stirring frequently
Add the tofu (just crumble it into bite sized pieces right into the pan, no need to cut) and “scramble” until warmed through. Spinach would be amazing in this dish, if you want to add it, this would be the time!
Turn off the heat, mix in the pesto (don’t be shy! use at least two tablespoons!). Add the eggplant and potatoes, mix, taste. If you need, add more pesto until it is :x Muah! Perfecto!
Plate the scramble, then top lovingly with red sauce (and by top, I mean drown. #saucemonstersunite). Serve hot.