Recipes for Tofu Sramble and Enfrijoladas

• Organic Tofu Scramble
• Enfrijoladas

At the end of the last 12-day pranayama/meditation intensive, as per our tradition, all the participants got together over a potluck breakfast. These breakfast get-togethers provide a great opportunity for everyone to socialize and meet each other in a relaxed and informal atmosphere. Moreover, we all get to sample some of the most delicious veggie dishes that everyone shares. Here are the recipes for two of the many delicious dishes that we enjoyed that day.I would like to express my gratitude to Maddy and Claudia for sharing these recipes.

Organic Tofu Scramble

(Contributed by: Maddy Strauss)

Ingredients

• 1 container of organic Firm or extra firm tofu
• 1/2 organic diced red bell pepper
• 1/4 cup chopped organic green onions
• 1 cup sliced organic sliced white button or baby bella mushrooms
• 1/2 tsp fresh or dried dill
• 1/2 tsp no salt seasoning
• 1/4 tsp curry powder
• olive oil

Instructions

Saute veggies in olive oil, pat dry tofu, crumble and saute with cooked veggies, stir in seasoning.  Can be served in tortilla wraps with salsa.  Makes 4 servings.

Enfrijoladas

(Original recipe from chef Rick Bayless – adapted to a vegetarian diet)

(Contributed by: Claudia Behm)

Traditional dish from Oaxaca

Serves 6 as an appetizer, 4 as a casual main course

Ingredients

• 1 cup (about 6 ounces) dry black beans, rinsed
• 1 1/4 cups (10 ounces) SOY chorizo sausage (replace this with SOY Chorizo sausage from Trader Joe’s), casing removed
• 1 medium white onion, sliced
• Salt, about 1/2 teaspoon
• 12 corn tortillas (plus a few extra, in case some break)
• 1 cup of sour cream reduced with ¼ cup of milk or water
• 3/4 cup (about 3 ounces) crumbled Mexican queso fresco, dry goat cheese or salted farmer’s cheese
• 3 tablespoons roughly chopped flat-leaf parsley

The filling

For the filling you can use Mexican queso fresco and/or veggies (cut them in little squares, cook and season them) you can use carrots, peas, potatoes, corn, etc.

Instructions

Making black bean sauce

Place the beans in a medium-size (2- to 3-quart) saucepan, cover with 3 cups water, remove any beans that float and heat slowly to a simmer.

Add the fennel, 1/4 cup of the SOY chorizo and 1/2 of the onion to the beans, partially cover and simmer over medium to medium-low heat, stirring occasionally, until the beans are fully tender, 1 1/2 to 2 hours. If you see the beans peeking up through the liquid, add water to cover them by 1/2 inch.

Coarsely puree the beans in batches in a food processor or loosely covered blender. Return to the pot and add enough water to thin to the consistency of a medium cream soup. Taste and season with salt.

The tortillas and chorizo

Wrap the tortillas in a damp towel and a plastic bag (if you use a Ziploc bag don’t close it) and pop them in the microwave for 2 mins (depending on your microwave you may need to do it for longer time)

Meanwhile, in a small (7- to 8-inch) skillet, cook the remaining 1 cup of SOY chorizo over medium-low heat until done, about 10 minutes, breaking up any clumps as it cooks. Drain off the rendered fat, cover the skillet and keep warm over very low heat.

Finishing the enfrijoladas

Turn the oven on to the lowest setting and warm a serving platter in it. Pour out 1 1/2 cups of the warm bean sauce onto a deep plate. One by one, dip both sides of the warm tortillas into the sauce, add the filing, roll them and transfer to the warm serving platter, laying the tortillas in 2 rows if possible, slightly overlapping.  Keep warm in the oven.

I certainly hope that you will "take these recipes for a ride"! Please try them out and let us know how you like them and provide your feedback in the comments section.

ENJOY IT!!