Yes I am writing a blog about tofu. I know that some people have a serious tofu aversion, however after being raised by a devote Vegetarian I have to say that I have a fond spot for tofu. Sure it has no flavor, springs back when you touch it and is somewhat slimy when it goes down your throat...and your point is? Or maybe you are grossed out because its made by coagulating soy beans and then pressing the curds into blocks...and normally I would agree that any food product that is made through coagulation can't be good...especially since coagulating is one of the nastiest words on the face of the planet. However, for some reason I do truly like tofu...I don't know if its because I know its good for me or if its those childhood memories or if I just like the fact that it will absorb any flavor I damn well want to give it....but regardless I like it.

So when I was perusing an issue of Food Network magazine and came across a Tofu Potato Scramble recipe I decided to give it a try. It also helped that one of my most fond Atlanta, Georgia food memories consisted of potato burritos...I use to spend a lot of time in the Atlanta area during the Summers of my youth. And these potato burritos were seriously amazing and  I have dreamt of them for years. Probably doesn't help that I  have been unable to find or duplicate them so the memory has probably grown in my mind and become even better than reality...so this recipe reminded me of them slightly...ok reaching sure I get it. Ok fine the only thing it had in common with potato burritos was potatoes. Also doesn't help that the place that made potato burritos is no longer in business so the legend will continue to grow.



Anyway between my fondness of tofu and my dreams of potato burritos I decided to give this recipe a try. And let me say it must have been damn good because someone near and dear to my heart has a gargantuan fear of tofu but actually responded with a "those are pretty good" upon consumption.

Peel a yukon gold potato and cover with water. Bring to a boil and then simmer for 3 minutes. Drain the water leaving about 1T of water in the pain and then add olive oil, scallion, garlic and chile powder. I do have to mention that this is the 2nd time in the last 6 months that I ended up pepper spraying my house with chile powder...still coughing while I write this. Add chopped bell peppers and I used a red and green bell pepper just for color contrast. Then add the tofu and although the recipe doesn't say to do this I cut it into chunks, just because I couldn't imagine putting a huge hunk of tofu in a pan....kind of made me gag a bit. Season with salt and serve on tortillas with lettuce, tomatoes and mozzarella cheese. I actually had some guacamole and salsa that I was prepared to serve with the scramble but it had enough flavor that I didn't use it.

Now onto random things, did anyone else see the article about the person who died from ingesting too much Coca Cola? I don't know about you but that seriously creeped me out. I am not one of those huge Coke consumers but after a long night of drinking I definitely crave it but now I guess I will just have to settle for water. Dang it!!! Happy Monday and have a good week!