Inspired by the classic Italian dish, pasta puttanesca, this scramble is screaming with flavor.
Olives, capers, and plenty of fresh herbs make for an easy-to-throw-together scramble that tastes like a Mediterranean feast you’ve been slaving over for hours. This pairs well with Potato Spinach Squares (page 116 of Vegan Brunch).
2 tablespoons olive oil
6–8 garlic cloves, thinly sliced
½ teaspoon crushed red pepper flakes
1 pound extra-firm tofu, diced
4 Roma tomatoes, diced
2 tablespoons fresh thyme
2 tablespoons fresh oregano
½ cup mixed olives, roughly chopped
1 tablespoon capers
¼ teaspoon salt, or to taste
Preheat a large, heavy-bottomed pan over medium heat. Sauté the garlic in the olive oil until lightly browned, but be careful not to burn. Three minutes ought to do it. Add the red pepper flakes and the tofu and sauté for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.
Mix in tomatoes, thyme, and oregano and cook for about 5 minutes, until tomatoes are a bit broken down but still whole. Add olives, capers, and salt. Cook just until heated through.
From Vegan Brunch by Isa Chandra Moskowitz, published by Da Capo Lifelong