Wonderful morning and great lunch! I was up until 2 AM last night and thankfully, Biddi slept in until 9:30! Usually if I am up late she likes to wake up extra early,so this was a great respite for me. We had a fun time reading books until we went on a shopping trip to Target–“Red Cart!!” she screams whenever she realizes where we are. I have heard recommendations to keep brands away from young children but how that is possible when you are taking them around the world, I have no idea. She is even pointing out characters that I have never introduced to her and it is so surprising, she is just a little sponge!
At the store, my husband and I decided to do a burrito-style wraps/mexican salad idea for lunch. When our little fly-on-the-wall heard that conversation, she started saying “rice, rice, rice.” So we added rice to the lunch menu and I mentally shifted the beans from the inside of the burrito to a side dish. We grabbed a variety of salsas–I love Frontera salsas and had never tried the double roasted tomato before. I would prefer a homemade salsa, but it was not in the cards today. We got home at 1:00, which is usually nap-time for Biddi so I wanted everything to be done by the time the rice finished in 45 minutes and I also didn’t have enough ingredients on hand to make a great raw salsa with depth of flavor.
Another similar tofu scramble that is I love to make uses al pastor style seasoning–heated guajillo and adobo chiles and pineapple and red onion…yum! And with that recipe, the leftover guajillo salsa is great over tortilla strips as breakfast chilaquiles.
For this recipe, I used a head of broccoli that is 2-3 days away from being not-great, so I started with that, keeping the floret stems to eat as well. Cauliflower and carrots are also great to pair with this type of Mexican meal. Pickled jalapenos also make a great topping in the burrito or on the salad; the vinegar flavor adds another layer.
Tofu Scramble Wrap Ingredients (serves 4)
1 wraps per person (optional, this can be served as a salad, too)
1/2 cup greens per person, I used red and green leaf, butter lettuce, parsley, oregano, and mesclun greens
1 tomato per person, diced*
1/4 red onion per person, sliced and rough chopped*
1 tablespoons Hummus per person, I used Jalapeño
Tofu Scramble Ingredients
1 Tablespoon olive oil
1 head brocoli, florets and floret stems chopped
About 10 oz High Protein tofu (Or Extra firm, pressed to remove water)
1 Tablespoons Chili Powder
1/2 cup salsa
Black beans and rice Ingredients
1 Cup rice, cooked
25 oz can vegetarian black beans in sauce
1/2 Teaspoon Garlic Powder
*leftover tomato and onions from wraps
Heat olive oil over medium heat
Add broccoli stems and brown for 2-5 minutes without stirring, until charred and fragrant
Add chopped broccoli florets for another 5-10 minutes
Crumble tofu and add to broccoli; add chili powder and cook for 5 minutes, stirring
Add salsa and lower heat to medium-low
Heat Wrap over flame to soften it
Add hummus, lettuce, onion, tomato, and about 1/2 cup tofu scramble
Side of Beans
*There will be leftovers from the tomatoes and red onion- add to stock pot on medium heat
Cook to soften for about 2 minutes
Add entire can of beans with liquid from the can
Add garlic powder
Heat for about 5 minutes, until warmed through
Serve over rice, top with salsa or hot sauce.