Between going on a 7-day cruise to Alaska and getting my teen daughter ready for a musical trip to Europe… there hasn’t been much time to blog… let alone prep vegetables and otherwise get ready for the summer months. Yesterday I went to Market on the Move, for the first time in about a month. As there was only one distribution site this weekend, instead of the usual four or five, the line was extremely long, even though I left the house around 5:30 am. The wait was worthwhile… yesterday’s $10 haul included pineapple, honeydew, watermelon, zucchini, yellow squash, Roma tomatoes, 3 bags of mini mixed bell peppers, butternut squash, spaghetti squash and onions. Quite a lot to get creative with!
Using the yellow squash is always challenging for me. Zucchini is easier to incorporate, such as making pasta out of zucchini curls or shredding up batches for zucchini bread. Yellow squash just doesn’t seem to have that same versatility, so I’m trying to stretch my creativity, instead of giving away most of my yellow squash.
I was in the mood for an oldie-but-goodie in the vegetarian world … the old stand-by, Tofu Scrambler! I almost never just make it plain. I usually add a few different vegetables, and sometimes additional spices.
- 1 16 oz. package firm tofu
- 1 pouch “Tofu Scrambler” (box usually comes with two pouches)
- 1/2 C. shredded yellow squash
- 1/2 C. shredded zucchini
- 1/3 C. diced red onion
- 1/2 C. finely diced red or orange bell peppers
- olive oil for frying
1. Saute red onion until soft and translucent. Add all vegetables and continue sauteing until soft, approximately 5 or 6 minutes, or medium-high heat.
2. Drain tofu. Mash in bowl with a fork. Add Tofu Scrambler packet and incorporate.
3. Add tofu mixture to vegetables and saute, while moving around mixture with spatula for approximately five minutes, or until tofu is cooked through.