Skip to content

Spinach & Jalapeño: 2 ways.

11/19/2011

So during the chaos of the past few months, the frequency of my food shopping has significantly decreased. Last week I picked up some staples — tofu, spinach, pasta and then grabbed some jalapeños. One night I had a little time so I decided to make a variation of Pasta de Los Angeles. The pasta was filled with spicy, garlicy, lime goodness. Extra jalapeños as a garnish was a must.

 

A couple days later, using some of the same base ingredients as the pasta, I made a tofu scramble with spinach, jalapeños, scallions & garlic. Mixed with some spices (thyme, cumin, turmeric, paprika), nutritional yeast and nama shoyou, this was a deliciously spicy vegan breakfast. Not my typical picks for tofu scramble add-ins but it tasted amazing (especially with extra hot sauce).

Advertisements
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: