I’m a huge fan of mole (pronounced mo-lay) sauce. It’s made from a warm blend of spices like cinnamon, cacao, and ancho chilis. And when combined they just sing!
I wanted my tofu scramble to sing this past weekend.
So, I gathered it in a large pan with fresh CSA zucchini, leftover baked sweet potatoes and regular potatoes, canned tomatoes, bright green onion, and those same spices that make a great mole.
Sing it did. Dance too. From my tongue to my feet this combination of spices just sends me over the edge.
Do you like mole sauce?
I sure hope so.
We devoured this for breakfast with a shared slice of salted french bread from the Moscow Food Co-op. That’s right Jeremy and I shared a slice of the best bread on this earth. It wasn’t even the last slice. He said he didn’t want any toast, but then I went to plate everything and cut my toast up nicely to split over the plates and he quickly realized that yes, he needed some toast too.
I swear I didn’t mind.
We also picked up a box of huge organic Washington peaches from Costco. Just as good as my all-time-favorite peaches from Trader Joe’s as they too were the freestone variety.
This scramble could probably be made with variety of veggies one has laying around. I like to cook a cookie sheet’s worth of potatoes on a regular basis for quick snacks and easy meal planning, so I was especially glad to have some on hand when I started putting the scramble together. I used one yellow sweet potato and one regular old Idaho potato. The sweetness of the sweet potato was just right so that it peeked out from the rest of the flavors and went very nice with cinnamon.
- 14 oz container of organic extra firm tofu, drained
- 1 small sweet potato, baked or steamed then chopped
- 1 potato, baked or steamed then chopped
- 1 small-medium zucchini, chopped
- 14.5 oz can of organic diced tomatoes
- 2-4 cloves garlic, minced
- 1 large green onion or 2 small, chopped and separate the white and green parts
- 1 teaspoon onion powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ancho chili powder
- 1 teaspoon sunny oaxaca seasoning
- 2 tablespoons nutritional yeast
- 1 teaspoon sea salt
- 2 teaspoons of avocado oil or water for sautéing
- Heat a large non-stick skillet on medium heat, when warm add in the oil and minced garlic. Sauté for 2-3 minutes until lightly brown and translucent, but not burnt.
- Next add the zucchini, sweet potato, potato, and the white part of the green onion. Toss around with the garlic and cook for about 5 minutes. Feel free to cover to help the zucchini sweat and soften.
- Now take your tofu in both hands and hulk crumble it over the pan. Not feeling like the hulk? Mash it with a fork or potato masher first. Our hands perfectly crumble it in one shot though, just saying.
- Add the canned tomatoes to the pan and then the seasonings, sprinkling them across the entire surface.
- Toss and mix until all ingredients are coated with all of the seasonings.
- Continue to cook on medium or medium-low heat for 5-7 additional minutes warming up the tofu and spices at the same time stirring every minute or so.
- When everything is done remove from heat and garnish with ground pepper and the remaining green onion.
Little to no oil is needed with a true non-stick skillet. As long as the heat isn't too high your ingredients will just lift off the pan. Feel free to add a little plant milk or water if needed.
I could sprinkle green onions on just about anything.