It was a withdrawal weekend for me and my partner. While the pro football season is still going strong, it’s just about over for college football (except for the bowl games, but we have to wait for those). Luckily, nice weather on Saturday gave us a good excuse to enjoy a few hours outdoors, including some backyard time spent tossing the football back and forth. (I’m getting better, really! I can almost throw a consistent spiral.)
Something I didn’t do this weekend was make it to the Strip for my bi-weekly produce shopping. (After a Friday night out late, celebrating a friend’s birthday, I needed a morning in.) My fridge was stocked with tofu from DeWalt’s World of Health on Potomac (selling extra firm 1lb water-packed tofu for $1.20 each) and I had a few remnants from my post-Thanksgiving Strip trip, but otherwise, not much to work with.
Luckily for our Sunday afternoon late brunch, I had just enough to make us a decent round of vegan “huevos rancheros,” this time with the added novelty of tomatilloes. Note to self: as long as there are cans of beans in the cupboard, you will eat like a king. Good thing to remember when I’m a broke student next fall.
– 1 can pinto beans, drained and rinsed
– 1 can black beans, drained and rinsed
– 1 pound extra tofu
– 5-7 small tomatilloes, sliced
– 1 large sweet potato, sliced
– 1 avocado, sliced
– 1/2 tbsp liquid smoke
– 1 tbsp turmeric
– 1/2 tbsp Arizona Dreaming spice from Penzey’s (you can use any Tex-Mex style spice blend, or better yet, make your own!)
– 1 tsp onion salt
– 1 tsp cayenne pepper
– Ground black pepper (to taste)
– 1 tbsp salsa (I used an extra hot jalapeno salsa)
– 4 corn tortillas (optional)
– Olive oil (as needed)
– Pre-heat oven to 350 degrees. Pour about two tablespoons of olive oil on a baking sheet. Peel and slice the sweet potato, then toss on the oiled baking sheet. Lightly season with onion salt and pepper. Toss again to evenly distribute seasoning, then place in oven. About ten minutes later, flip the potatoes. You want them tender, but a little crunchy on the exterior.
– While the potatoes are baking, drain the tofu and squeeze out excess water (if you’re gentle, you can do this by hand just by squeezing the tofu like a sponge, but gentleness is key). Add a few tablespoons of olive oil to a non-stick pot – again, amount is really up to how oily you like your dish – and set at medium heat. Add tofu, tomatilloes, liquid smoke, and turmeric. Cook for about five minutes, then add the beans and the rest of the seasoning (including the salsa). Cover and turn heat to low. Let this cook for about ten to fifteen minutes (the longer the better).
– Suggested plating: Two corn tortillas on the plate, a layer of the roasted sweet potatoes, then the tofu’n’beans. Top with avocado slices.