Just to piggyback on my most recent Veganiville recipe, here's a variation on tofu scramble that's unique, spicy, and fun!
To preface the recipe a little more: I picked up two tomatillo plants when we were first planting the garden, and they have turned into massive, fruit-producing plants. Tomatillos are the little guys commonly used to make salsa verde. Not many people realize that tomatillos are actually not little green tomatoes, but more closely related to gooseberries, kumquats, and persimmons. They're not very pleasant to eat raw, so you have to cook them to break down the tough skin and fibrous interior. But once you do that, they have this fabulous lemony flavor. (They also have this papery outer husk you have to peel before cooking)
Anyway, onto the bonus recipe of the week:
Green Tofu Scramble
1 c. firm tofu, crumbled
1/2 c. tomatillos, chopped
1 T. garlic, minced
1 serano pepper, chopped
1 T. oil (veg. or olive oil)
Sautee tomatillos, garlic, and the serano in a pan with oil. Cook until tomatillos are very soft. Add tofu and cook until hot. Garnish with fresh cilantro.
This recipe has so many dynamics between the lemony tomatillos, spicy serano, and perfect fresh compliment from the cilantro. Hope you enjoy!