Reykjavik, Days 5-7: Tofu Scramble, Leftovers, Pasta

On any extended travel, it’s inevitable that sooner or later you’ll hit that “need comfort food” point. This trip, it was a little on the “sooner” side. After a cold, snowy, but very social week, Sunday turned out to be a welcome rainy stay-inside sort of day. The perfect sort of day for a tofu scramble. We’ve been sleeping both strange hours and excessively here, so, waking up at noon, it seemed a little weird to start a scramble then. I opted for a much simpler oat meal. But. It was a rainy Sunday, so what better time than breakfast for dinner!

This is a super simple scramble, since we didn’t have much in terms of spices–and definitely no nu yeast was to be had.

  • 1.5 lbs tofu, crumbled
  • 1 small green bell pepper, diced
  • 1/2 medium-sized yellow onion, diced
  • ~6 mushrooms, quartered (optional)
  • 1 large potato, cubed (small cubes, ideally)
  • 1 tsp oregano
  • 1/2 tsp thyme
  • 2 tsp rosemary
  • tbsp soy sauce
  • salt & pepper, to taste
  • random bag of french fry salt (aka seasoned salt) that happens to be in the cupboard, to taste

This is pretty much standard scramble rules, except for browning the tofu. Saute the onion, pepper, mushrooms, and potato in oil over medium heat in one pan. Brown the tofu in oil and soy sauce over medium heat in another. To brown the tofu, crumble it up, as normal, but kind of mash it into a giant patty in the pan. Don’t stir it yet. Once it’s browned on one side, stir in the ingredients from the other pan, as well as the spices. Cook for another 5 – 10 minutes, then reduce heat, cover, and cook until the potatoes are soft.

We had leftover curry for dinner the next night.

Last night, we made a VERY simple pasta sauce from two cans of tomatoes (w/basil), a head of garlic, half an onion, half a red pepper, and a chili pepper. It feels weird to use so much canned food, but there isn’t a lot of fresh produce in Reykjavik in general, let alone at the cusp of winter.

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