Puttanesca Scramble
Serves 4
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.
2 tablespoons olive oil
6 - 8 cloves garlic thinly sliced
1/2 teaspoon crushed red pepper flakes
1 lb extra firm tofu, diced
4 roma tomatoes, diced
2 tablespoons fresh thyme
2 tablespoons fresh oregano
1/2 cup mixed olives, roughly chopped
1 tablespoons capers
1/4 teaspoon salt, or to taste
Preheat a large heavy bottomed pan over medium heat. Saute the garlic in the olive oil until lightly browned, but be careful not to burn. 3 minutes ought to do it. Add the red pepper flakes and the tofu and saute for about 10 minutes, until tofu is browned. Add a little extra oil if necessary.
Mix in tomatoes, thyme, oregano and oregano and cook for about 5 minute, until tomatoes are a bit broken down but still whole. Add olives, capers and salt to taste. Cook just until heated through.
May 13th, 2009 at 9:32 pm
I preordered your book too. I just checked amazon and see it’s scheduled to be delivered on Friday!
This will be the first recipe I’ll make. That is unless I see one that I like even more. Is that possible?
I’m drawn to this recipe because it looks so yummy and healthy too. Aweseome!
May 20th, 2009 at 4:13 am
This has to be one of the most yummy things I’ve ever eaten - can’t wait until your book arrives!
June 1st, 2009 at 9:08 pm
[…] Loosely based on Puttanesca Scramble from Vegan Brunch […]
June 6th, 2009 at 11:05 pm
I made this for breakfast today, it was delicious! Can’t wait for my book to come from Amazon!
June 15th, 2009 at 8:12 am
[…] Puttanesca Scramble This dish presents so beautifully. I was tired by the time I needed to snap this photo so please don’t judge a book by its cover! I really liked this dish a lot but everyone else felt it was meh. In the recipes defense, I think this is the kind of dish that is better served on its own rather than as part of a buffet. I will definitely be making it again, solo (and with more olives!) […]
August 7th, 2009 at 2:12 am
[…] from VEGAN BRUNCH, posted on the ppk) August 7th, 2009 | Category: Vegetarian & […]
August 7th, 2009 at 11:36 am
[…] mile long… including but not limited to the readily available Chesapeake Tempeh Cakes and the Puttanesca Scramble recipes… also… everyone say “Scrambled Tortillas” with me… […]
November 6th, 2009 at 11:56 am
We are going to have to try this one with the kids! I’m always on the look out for recipes that use tofu in a more imaginative way as sometimes it can be quite bland.
Will let you know how we get on with it!
January 15th, 2010 at 7:16 pm
[…] above picture is of the Puttenesca Scramble, click HERE for the […]
January 17th, 2010 at 7:21 am
[…] it’s breakfast muffins or great mounds of French toast or an impressive array of hash browns, Puttanesca Scramble and Swiss chard frittata, Sunday breakfast will be presented as beautifully as it will […]
June 17th, 2010 at 11:36 pm
I love the smell and taste of Oregano when added in some recipes.’”:
July 27th, 2010 at 5:11 am
Oregano is a gread addition to everyday meals, i put them on soups and salads..-”