July 28, 2012

Spinach with Tofu & Peanuts

Last weekend we brought back a variety of produce from the farmer's market and on Sunday I spent quite a bit of time in the kitchen and made enough food for the week! We also ate out one night and did take-out on another and the week went by really fast and busy. Now about 20 of my paintings are ion exhibit at the Historic August Weber Haus in Cedarburg, WI. I did another event at the International Hostel in Madison on Friday night, had my booth at the Edgerton Community Market this morning and will be live painting for the first time during a concert next week. Life is busy!


Here is a quick greens / tofu scramble recipe. I made this dish with Amaranth - a delicious find at the Dane County Farmer's market.

Ingredients: Spinach / other greens - 2 cups chopped, Onion - 1/2 chopped into small pieces; Tofu - 16 oz scrambled; Peanuts - 1/3 cup roasted;  Green chillies -  2 diced; Mustard, Cumin, Yellow split peas - 1 tsp for tempering; Salt & pepper - to taste; Curry Powder - 3 tbsp; Olive oil - 1 tbsp.
  • In a pan, add olive oil and once hot, add the mustard, cumin and yellow split peas an wait for the mustard to pop. Then add the onions and saute till translucent. Season with salt & pepper
  • Add the peanuts, cook for a few more minutes. Add the tofu and spinach.
  • Saute for a couple of minutes, add the spices. Cook about 10 minutes or so till spinach is tender and the tofu is starting to brown a little. Serve warm with toast for breakfast or with rice and roti!
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