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LJWorld.com weblogs Eat Your Vegetables

Cooking away the CSA, week 2: One pan, tons of veggies and dinner for days

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Tofu scramble over a bed of local spinach. Mmmmm.

Tofu scramble over a bed of local spinach. Mmmmm. by Sarah Henning

Last week, in our very first CSA pickup of the year from Rolling Prairie, we received spinach, green onions, salad mix, dried mushrooms and tofu (Central Soy's local tofu). It was a great and versatile mix of items we could’ve used in a number of ways.

Because it’s a total habit, I used most of the spinach and all of the salad mix in green smoothies during the week, though one turned out a bit brown (cocoa powder was a must that morning).

A chocolate "green" smoothie. (Yes, there's spinach in there.)

A chocolate "green" smoothie. (Yes, there's spinach in there.) by Sarah Henning

But the majority of our CSA went into an epic scramble that fed us for days. We had it both over spinach, wrapped in a tortilla and just plain.

And what’s great about this recipe, besides the major leftovers, is the fact that you can pretty much throw anything into it and be set. We used a bunch of half bags of leftover frozen vegetables, plus a bunch of our CSA goodies, including the spinach that didn’t make it into a smoothie. It really was the perfect way to clean out our fridge without even really trying. Plus, it tasted good.

Kitchen Sink Tofu Scramble

1 package Central Soy tofu

2 cups of spinach, separated

1/2 cup chickpeas (or other beans)

2 cups mixed frozen vegetables

1/2 cup dried mushrooms (not reconstituted)

Green onions, sliced thinly, to taste

1/4 cup nutritional yeast

4-5 garlic cloves, minced

2 teaspoons cumin

1 teaspoon dried thyme, crushed

1/2 teaspoon tumeric

1 teaspoon salt

3 tablespoons water

2 tablespoons olive oil

Black pepper, to taste

Avocado and salsa for serving

Heat oil in skillet over medium-high heat. Saute the garlic and vegetables. Add spices — tumeric, cumin and salt — and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scraping the bottom to get all the garlic and spices.

Crumble in tofu and mix well, but leave it chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add 1 cup of the spinach and the garbanzo beans and mix. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.

Serve over a bed of spinach with salsa and slices of avocado. Serves 4-6.

This week, we got another great mix of items: parsley, green onions, pea greens, spinach and pesto.

Our haul for April 22: green onions, spinach, pea greens, parsley and pesto.

Our haul for April 22: green onions, spinach, pea greens, parsley and pesto. by Sarah Henning

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