Curried Tofu Scramble

This recipe is from a book that I think we'll be buying: Super Natural Cooking by Heidi Swanson. She writes the vegetarian blog 101 Cookbooks and has another cookbook out, Super Natural Every Day.

Per usual, I didn't exactly follow the recipe, probably skewing the ratios and cutting down the amount to a single-ish serving. But here's the original:

1 lb extra-firm tofu, dried and crumbled

2 cloves garlic, chopped

1 onion, chopped

2 tsp curry powder

3 big handfuls spinach, stems removed

salt

Sautee the garlic and onion in oil for a few minutes to soften. Stir in curry powder, then tofu. Cook for a few minutes until tofu thoroughly heated. Add spinach and stir until wilted. Stir in salt, tasting and repeating until the flavor really pops.

I went light on the onion and added some jalapeno and sweet red pepper, too.

Stuffed Poblano Peppers

Ingredients

8 lg. poblano chiles

Sour cream or Greek yogurt, for garnish

Cilantro, for garnish

For the veggie chorizo:

1 pkg. vegetarian "soysage" patties, baked according to package, patties halved

4 cloves garlic, peeled

1/4 onion, coarsely chopped

1 tbsp. cider vinegar

1-1/2 tsp. chili powder

1-1/2 tsp. ground cumin

1/2 tsp. coarsley ground black pepper

Pinch of cayenne, or to taste

For the black beans & corn:

Cooking spray

1 tbsp. corn or canola oil

3/4 onion, chopped

1/4 tsp. cumin seeds

1-15 oz. can black beans, drained & rinsed

1 c. corn kernels

2 tbsp. water

1-1/2 tbsp. tomato paste

1 tsp. sauce from canned chipotles in adobo sauce

1-1/2 tsp. dried oregano

Salt and pepper, freshly ground

Directions

First, prepare the peppers. Cut the peppers right down the middle, through the stem. Trim any white membrane and remove seeds. Spray a skillet with cooking spray and add 2 to 3 tbsp. olive oil to pool in the bottom of the skillet. Let the peppers sear for 3 to 4 minutes. Remove peppers from the oil. Immediately drain on paper towels, wiping to remove excess oil. If weather appropriate, feel free to grill the pepper halves instead. You're only cooking them a bit, to remove the bitter flavor.

Next, preheat the oven to 400 degrees. Combine the soysage patties with the garlic, 1/4 onion, the vinegar, chili powder, ground cumin, pepper, and cayenne in a food processor and pulse to make a thick, chunky paste. Scrape the mixture into a bowl and set aside.

Spray a 12-inch skillet with cooking spray. Place the skillet over medium-high heat and add the oil. When hot, add the 3/4 onion and saute until the onion softens, about five minutes. Add the cumin seeds and saute for another 2 minutes. Stir in the beans, corn, water, tomato paste, adono sauce and oregano. Raise the heat to high and cook, stirring, until all ingredients are hot and starting to stick to the pan, 3 to 4 minutes. Scrape into the soysage mixture and stir to combine. Taste, adding salt and pepper, if necessary.

Spray a 13x9-inch baking dish with cooking spray. Set aside. Carefully stuff an equal portion of the mixture into each of the prepared poblanos, gently opening them at the slit and mounding the stuffing over it. Gently place the chiles into the prepared baking dish and bake until good and hot, 6 to 8 minutes. Place two chiles on each serving plate and top with a dollop of sour cream or yogurt and a sprig of cilantro. Servies 4 as an entree.