Why make a lawn and garden tofu scramble?
Perhaps this year’s zucchini harvest is so fortuitous that you have made all the zucchini bread and zoodles that you and your family can possibly eat, and you have gifted more to your neighbors than they wanted, and you still have more of this green squash. Perhaps you start sobbing when you see new growth on your vines because your frugal nature won’t allow you to let it go to waste, and your neighbors are pretending to be on vacation so you don’t try to give them more.
Or perhaps you live somewhere warm and your back yard looks like a jungle. Let’s be honest; I hate mowing, even with a lawnmower that I don’t have to throw across the driveway multiple times hoping it might start. (I highly recommend purchasing or borrowing an electric mower if you can relate.) My thought is that I have a fence, so the HOA doesn’t really notice my lack of effort, so long as I keep the half-dead grass and weeds short in front. I do cut it sometimes so that Grump Dog doesn’t snort at me when I let her out to play, but often not before the weeds are knee-high.
I recently learned that I am doing a good thing for local pollinators, as well as for my kitchen by doing absolutely nothing. A guy who calls himself David the Good has a website that showed me that most of my back yard is edible, in the form of a highly prolific weed named Shepherd’s Needle (also known as Biden’s Alba). I highly recommend you check out his post here:
If you don’t have a garden and your yard is nicely manicured, don’t fret. You can still make this tasty dish after spending money at the grocery store. (Please note: the word “tasty” is how household adults generally describe the lawn and garden tofu scramble. However, in fairness, when asked about her feelings about the scramble, Shorty Grump simply texted me this: ? ).
Recipe: Lawn & Garden Tofu Scramble
Prep & Cook Time: 30 min
Serves 4
Ingredients:
1 package extra firm tofu
2 tablespoons olive oil
1 medium onion
1 medium zucchini
Half a bell pepper
1 roma tomato
2 cups fresh shepherd’s needle (or other edible green, such as spinach, if you don’t live in the South or if you do but have a nicely manicured yard)
¼ teaspoon turmeric powder or finely shredded fresh turmeric rhizome
½ teaspoon garlic powder (or 1 tablespoon if you love garlic like us!)
1 teaspoon soy sauce
salt and pepper, to taste
basil for garnish, if desired
Instructions:
- Drain and press the tofu to get rid of excess liquid. Set aside.
- Chop onions.
- Heat oil in wok or large skillet; add onions once oil has heated.
- Chop zucchini and bell pepper while onions sauté (about 5 min, or until translucent).
- Add zucchini and bell pepper to the skillet with onions; add soy sauce and cook until tender.
- Push vegetables to one side of wok or skillet; then add tofu to the other side. Break tofu into smaller pieces with spatula. Add turmeric, garlic powder, salt, and pepper and mix into just the tofu. Let cook.
- Tear shepherd’s needle (or other edible green) into small pieces. Add to the side with vegetables.
- Once shepherd’s needle/greens have cooked down, combine tofu and vegetables. Remove from heat. Top with chopped tomato and basil, if desired.
- Serve with other breakfast foods, such as roasted potatoes.
Do you have a favorite way to cook your garden goodies and/or lawn weeds? If so, comment below!
Looking for more delicious breakfast ideas? Try this recipe for homemade chocolate waffles!
