One of the first vegetarian (actually vegan) food blogs I started following was Kathy's Healthy. Happy. Life. At that time (four months ago), I bookmarked this Rustic Citrus Carrot Scramble. Well, life got in the way (as it always does) and now it's May and I've finally found the time to start making some of the recipes saved in my "Blogworthy" folder. Of course, I tweaked the recipe to make it more springlike, most notably substituting jicama, a sweet root vegetable, for the carrots. I sauteed the jicama and tofu in some neutral canola oil along with some sesame oil, a sour-sweet orange, some white vinegar, salty soy sauce, sour lemon zest and kosher salt. I even used nutritional yeast for the first time; it took some getting used to but I'll definitely experiment with it more in the future! Kathy recommends this for breakfast but we had it for dinner, over kaniwa (a grain very similar to quinoa) and accompanied by Pinot Gris, with Kasseri cheese for dessert (for me). Bon appetit!
Rustic Citrus Jicama Scramble
inspired by Healthy. Happy. Life
- 1 pound firm tofu
- 1 tablespoon canola oil
- 1 red onion, sliced
- 2 cups jicama, chopped
- 2 teaspoons sesame oil
- 1 orange, peeled and sectioned
- 1 tablespoon soy sauce
- 1/2 cup nutritional yeast
- 1/2 teaspoon lemon zest
- 2 pinches black pepper
- 2 teaspoons white vinegar
- pinch kosher salt
Wrap tofu in a clean kitchen towel and place on a plate. Put another plate on top and weight it down with cans and/or jars. Allow to sit and drain for 1 hour (or as long as possible).
Heat a large skillet over high heat. Swirl in canola oil. Add onion and saute 2 minutes.
Toss in jicama, sesame oil, orange and soy sauce. Unwrap tofu and crumble it in as well. Stir in nutritional yeast, lemon zest and pepper. Cook for another 4 minutes, mixing well and lowering heat and adding more oil if necessary. If pan seems dry, you can also break up orange and distribute its juices.
Turn off heat and add vinegar and salt. Let sit 2 minutes to cool and thicken. Serve at room temperature. Enjoy!