Saturday, January 9, 2010
I haven't posted a scramble in a long time and this one was very eclectic in flavor. I had leftover spring roll sauce from last night so I pressed tofu and marinated it in the sauce.
The rest of the scramble is a combo of the following sauteed in olive oil: a leek, a 1 inch piece of ginger diced, mushrooms, 2 carrots, and green beans. When this was cooked down appropriately, I added the tofu (mashed up a bit) along with the remaining marinade and a few black olives sliced in half. John picked out these olives for a recipe that I will be making in the near future. They are amazing (if you love olives) and seasoned with Herbs de Provence.
On the side, I sliced an avocado and it was a perfect addition because of its neutral flavor alongside the sweet and sour flavor of the tofu. John did not care for the olives in the scramble. Too salty, he said.