Single Pan Meals: Seasonal Eggless Scramble

This time of year there are all kinds produce that can be used in easy applications at home. Don't be discouraged when you're scoping out the Farmers Market or making a routine run to the grocery store and see different colored potatoes, big leafy greens with crazy colored stems, or squash that come in every shape and size imaginable- they're just as easy to cook up in a flavorful meal as any other vegetable.

If you're anything like me, you can appreciate the simplicity of cooking a dish in one pan start to finish. My cast-iron is always up for the challenge. If you don't own one yet, get on it. You can find them at Whole Foods, a camping store or the internet for super cheap.

To make your next produce run a little more exciting, I'm going to share an easily customizable dish that the Mrs. and I ate for breakfast this morning using seasonal ingredients; an Eggless Scramble. I've bolded the vegetables that you could easily switch out for a different variety without really having to sacrifice cooking time.

Ingredients:

-Half a block of extra firm Tofu, crushed
-Handful of sliced Shitake mushrooms
-Half of a Delicata Squash, deseeded and chopped into 1/2" cubes
-Half of some Asian Yam, skin on, chopped into 1/2" cubes
-1 Carrot, peeled until there is nothing left, peels rough chopped
-1 clove of garlic, minced
-3 stalks of Rainbow Chard greens, chopped into bit-sized pieces, stems included
-salt
-pepper
-cumin, oregano, paprika, turmeric (generous pinch of each)


How To:

Preheat your oven to 400*F and get your large pan hot (medium high). Once the pan is pretty hot add a dollop of coconut oil, a few Tb of grapeseed oil and salt. Next it's time to add your squash and yams. Once they start to get a little brown add your garlic, mushrooms and carrots. Stir occasionally as you mix all your spices with the crushed tofu in a mixing bowl. When the mushrooms look like they're starting to crisp a little it's time to add your tofu. Stir it in there real nice like and throw it in your hot oven.

While your scramble is roasting, take this time to rinse your greens off really well. Its very common to find bugs and dirt all up on them, you don't want that in your mouth. Also, the water on the freshly rinsed greens is going help cook them down in the next step.

After about 5-7minutes pull the pan out of the oven and add your greens. Stir it up so some of the water on them can get into the bottom of the pan and help unstick some of that. Now cover with a lid and place on low heat. This next part is optional but we always enjoy this particular "vessel." Bust out a few corn tortillas and let them heat up in your raging hot oven until they start to bubble. Once they start to form a bubble or two, remove and kill all the heat. You're now ready for some breakfast tacos or and eggless scramble that can easily stand alone.