Kat Barry: Farmer’s market finds

Published 6:46 am Friday, August 9, 2013

I’ve been having a blast shopping at the farmer’s market these past few weeks. Having such a plethora of bright produce in stall after farmers market stall makes cooking clean, satisfying meals easier than ever.
Popping into a weeknight market and throwing together a salad or seasonal sauté also saves you money. Just last Wednesday night I stopped by the St. Joe Farmers Market and spent $6 on enough organic vegetables to make myself four meals. I was very tempted to order falafel or Thai that night, but taking ten minutes to swing by the market and about 20 to throw together a quick tofu scramble was totally worth the minimal efforts. The results were delicious and my food choice made me feel good both physically and mentally. Eating right will do that for you!
The dish I made that night was a simple tofu scramble comprised of seasonal squash, peppers, and fresh herbs. Tofu scrambles have long been one of my favorite go­to dishes. They work perfectly for brunch in place of eggs, for dinner as a hearty main dish, or as a cold sald at your desk the next day. Tofu scrambles only take minutes to prepared and can be made with any seasonal veggie combo you happen to have available. Usually I add turmeric, but I made this one without it which really highlighted the colorful produce. I kept the flavors really simple by only using fresh herbs, lemon juice, and perhaps my favorite thing about summer: local hot peppers.

Spicy Summer Tofu Scramble
Serves: 4

1 12 oz block extra firm tofu
1/2 tablespoon grape seed or canola oil
1 small yellow onion (about 1/4) cup, chopped
1/4 cup chopped garlic scapes
1/2 cup carrots, sliced
1 bell pepper, chopped
1 yellow squash, sliced
1 jalapeno or serano pepper, chopped
2 cups fresh parsley
Juice of 1/2 lemon
1/4 cup fresh basil
1/2 tablespoon red pepper flakes
1/4 teaspoon cumin
Sea salt
Black pepper
1/2 cup nutitional yeast
1/4 cup tahini

1. Drain tofu on a paper towel while you prep the veggies. Press gently to remove excess moisture.
2. Head a large non­stick or electric.skillet, warm oil over medium heat. Add the onion and cook until translucent.
3. Stir in the carrots and garlic scapes and cook for about 3­5 minutes on medium high.
4. Next, add the peppers, squash, and try seasonings. Add a little lemon juice or even a spash of water to deglaze the pan.
5. Cook for about another 5 minutes then turn down the heat to medium low and add half the parsley and the nutritional yeast.
6. Cook for about 3 minutes then stir in the tahini, remaining parsley, and basil. Turn off heat.
7. Serve topped with scallions and hot sauce.