So I’m not sure if you’d heard but most of Southern Alberta (and parts of BC/Saskatchewan) have been underwater these past few days and things have been crazy! Although the river had risen a nice bit on Thursday, no one knew how fast things would escalate, and by Friday, most of the city was evacuated. It’s such a surreal and heartbreaking thing to witness, so much damage, so many people who have lost their homes, so many missing animals, but amongst all the devastation was incredible kindness. I don’t mean to sound sappy but I seriously can’t get over how unbelievable people have been, offering their homes, offering free meals to evacuees, helping to rebuild and pick up the pieces. Plus all the hours put in by the mayor and emergency service workers who helped keep everybody safe, I’ve never seen a city respond to an emergency in such an amazing way.
With downtown flooding and me not being allowed to go to work, I figured I would spend some time doing what I love to do best, cooking and baking. I wasn’t in the mood to do anything extravagant this go around, so I kept things simple by whipping up a tofu scramble and some cornmeal biscuits. I’ve been having a hankering for cornmeal since I made cornbread a week ago, so that was a must have and as far as I know, there ain’t a whole lot that goes better with cornmeal then some southwestern flair.
I pretty much put a whole bunch of my favorite things in this scramble, tofu, beans, chipotle, jalapeno, cilantro…yeah cilantro, I luvs it, don’t be hatin’ because you were born wrong 😉 Plus topped with some avocado, because you can’t have a southwest scramble without some avocado thrown on top. It never hurts to mix up the flavors in a tofu scramble from time to time and this one tastes purdy awesome. It also keeps you full for a pretty long time with all that hearty tofu and beans.
The cornmeal drop biscuits were crazy easy to make, I healthy’d them up a bit by using whole wheat flour and didn’t add a whole lotta oil….it seems I’ve been influenced by Whole Grain Vegan Baking, in a good way. I was looking for something slightly sweet and corny to go with the scramble, and these hit the nail on the head. They’re best the day their baked (like most things) and are slightly crisp on the outside with a nice soft inside. I used the medium grind cornmeal for some added crunch and texture, though it does make them a little more crumbly. If you want to give the fine grind stuff a go, let me know how it turns out!
SOUTHWESTERN TOFU SCRAMBLE WITH CORNMEAL DROP BISCUITS
- 1 1/4 cups whole wheat pastry flour
- 3/4 cup medium grind yellow cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 tablespoons maple syrup or agave nectar
- 3 tablespoons canola oil
- 1/4 cup plain non-dairy yogurt
- 1 cup canned full fat coconut milk
- 1/2 cup fresh or frozen corn
- 1 tablespoon olive oil
- 1/2 small yellow onion, diced
- 1/2 to 1 jalapeno, deseeded and minced
- 1 pkg (350 g) firm tofu, drained
- 2 tablespoons nutritional yeast
- 1/2 teaspoon garlic powder
- 1 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon chipotle chili powder
- 3/4 teaspoon black salt
- 1/2 teaspoon turmeric
- Salt and pepper, to taste
- 1 cup cherry tomatoes, chopped
- 1 14 oz can pinto beans, rinsed and drained
- 1/4 cup cilantro, chopped
- Avocado, green onion and hot sauce, for garnish
CORNMEAL DROP BISCUITS
SOUTHWESTERN TOFU SCRAMBLE
- To make the biscuits: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the whole wheat pastry flour, cornmeal, baking powder, baking soda and salt. In small bowl, combine the maple syrup, canola oil, yogurt, coconut milk and corn.
- Pour the wet ingredients into the dry and mix until combined. With a large spoon, drop mounds of dough, about 1/3 cup each, onto your baking sheet, spacing 1-1/2 inches apart. Bake 17 to 23 minutes, or until biscuits are slightly golden.
- Let cool on pan for a few minutes then transfer to wire rack to cool completely.
- To make the scramble: In a medium bowl, crumble together the tofu, than mix in the nutritional yeast, garlic powder, oregano, cumin, chipotle chili powder, black salt, turmeric, salt and pepper.
- In a large skillet over medium-high heat, add oil and onion. Sauté for until the onion softens, then add the jalapeno. Sauté for a few minutes more, add the tofu mixture, cherry tomatoes and pinto beans, cook the tofu until heated through and just beginning to brown. Mix in the cilantro and cook for 2 minutes longer. Remove from heat and serve warm topped with sliced avocado, chopped green onions and hot sauce; serve alongside Cornmeal Drop Biscuits.