Scrambled Tofu w/ Arugula, Mushrooms And Cranberries.

And it's time again for a scrambled tofu variation!

Today I had a very savoury, crispy kind of scrambled tofu.
Here we go:

- 200g firm tofu
- 2-3 big button mushrooms
- 3 tbsp breadcrumbs
- 2 tbsp dried cranberries
- lime juice (of half a lime)
- arugula
- oil
- rosemary salt
- one clove garlic


First heat 1-2 tbsp oil in a pan and add the smashed (and or minced) garlic clove. Crumble the tofu and add together with the sliced mushrooms and bread crumbs, let fry for a few minutes without stirring on medium heat. Add some salt, then stir and add cranberries. Fry til tofu is golden brown and add the fresh lime juice. Then serve on a big handful of arugula salad. I guess I say this very often, but this combination of flavours is just perfect. The breadcrumbs bring a very crunchy consistency, the arugula is slightly bitter and tangy and the cranberries and lime juice add a nice freshness.

Woschech Overdose.

Sometimes it's just time for a Woschech overdose.


 

Beetroot Hummus.

Last week I asked my mother if she had any more ideas what to do with beetroots. She came up with this hummus variation which turned out so lovely - in appearance and taste. The beetroot not only provides a nice pink but also a subtle sweetness. I slightly changed the original recipe and now I have a big bowl of pastel pink hummus in my fridge to make lots of sandwiches this week:


400g canned chickpeas
2 beetroots
3 tblsp tahin
1 clove garlic
salt, pepper, cumin
fresh lemon juice


Peel the beetroot, dice and cook until tender. Strain, but keep the cooking fluid. Blend chickpeas with beetroot, tahin, garlic and cooking water with a handheld blender until creamy - than season with lemon juice,salt, pepper and a dash of cumin.