Monday, March 29, 2010

Lunch Recipe: Puttanesca Scramble

The following recipe was taken from Isa Chandra Moskowitz's Vegan Brunch.  I have changed/added to her recipe.  It was an excellent lunch.  See what you think.  Here is my version of her recipe below:

2 tablespoons olive oil
8 garlic cloves, sliced
1 tsp. crushed red pepper flakes (if you don't like spicy, cut to 1/2 like hers)
1 pound extra-firm tofu, diced
4 Roma tomatoes, diced
1 tablespoon dried thyme
1 tablespoon dried oregano
1/2 cup of mixed olives (I used black and green)
1 tablespoon capers
(Her recipe added 1/2 tsp. salt - I did not want the salt after adding all of the olives)

Over medium heat, saute garlic in olive oil until lightly browned - being careful not to burn.  Add red pepper flakes and tofu and saute for about ten minutes until tofu is lightly browned.  (She mentioned you could add more olive oil if needed.)
Mix in tomatoes, thyme, and oregano and cook about five more minutes.  Add olives and capers.  Cook until heated.

Then, I took this mixture and served in a flatbread wrap.  It was excellent.  Photo below of mixture before placing into the wrap.  Hope you enjoy.
Check out her recipe book for exact instructions on pg. 29.
Here is a photo of my dish, taken today:

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