Happy Thursday and cheers to the short week, it’s almost Friday y’all! I’m back with this weeks tailgating tip and recipe, but first can we talk about an epic sports day today? Wow! Not only is it the beginning of the NFL season, but college ball is on the tube too! I’ll be kicking off the evening watching Serena Williams in the semifinals of the US Open (yesss!), so football will have to follow. My evening is set!
There’s a few other sports events going on if the above mentioned is not your thingy, or perhaps your gearing up for the second week of gameday Saturday. If you are it probably means your planning for a tailgate too. Now tailgate enthusiasts know game times can be all over the map. You must have a menu plan to cover breakfast for those early morning game times. For me this is easy. I whip up a big ole batch of tofu scramble and set out all the fixin’s for make-it-yourself breakfast tacos along with a self-serve drink bar. Read along as I tell you how.
To ensure your gameday morning goes smoothly and your dressed and ready for your tailgaters, make the scramble the day before (recipe is below). Put the scramble on a table with a spoon with foil packets of heated corn and flour tortillas. Include the following fixin’s in separate bowls: tomatoes, green onions, avocados, shredded lettuce, sautéed spinach and mushrooms, salsa, and plenty of hot sauce. I also like to make a big ole pan of roasted potatoes to have as a side. You could also include an easy fruit bowl using pre-cut fruit.
For the drinks, try these self-serve ideas: use a big metal container or plastic tub and fill it with beer and ice, set up a Bloody Mary bar including all the fixin’s, don’t forget a pitcher of pre-made Mimosa’s and champagne glasses.
You’re all set to sit back and enjoy your company and game(s).
Go Hogs!
Kat
| Servings | Prep Time |
| 8 people | 10 minutes |
| Cook Time | Passive Time |
| 15 minutes | 20 minutes |
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I'm fortunate to live in the South where we enjoy albeit a short season of hatch green chiles. If you don't have access to Hatch Chiles, don't fret! Use poblano pepper or another type of pepper of your choice. I like to roast them first to bring out more flavor. If roasting be sure to remove the charred skin before adding to the recipe.
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- 1 yellow onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 package extra firm tofu drained and pressed
- 6 pre-roasted Hatch Chiles or other type of pepper
- 2 tbs extra-virgin olive oil
- 2 tbs turmeric
- 1 tsp black salt
- 1 tsp black pepper
- 1/2 package vegan shredded cheese I used So Delicious Shredded Jack
- Heat a large sautéed pan on medium to high heat, add the olive oil, once heated add the onion, cook for 2 minutes, add the yellow and red peppers, cook another 2 to 3 minutes.
- Crumble the tofu into the sautéed pan with the onions and peppers, add the turmeric, black salt, and pepper. Continue cooking for 5 minutes stirring occasionally to prevent sticking.
- Add the pre-roasted peppers to the tofu pan and cook for another 2 minutes stirring frequently. Remove from heat and let cool.
- Place scramble in a casserole dish and top with cheese. Cover with foil and refrigerate overnight. When ready to cook, remove from fridge and place in a pre-heated 400 degree oven. Bake for 20 minutes or until the cheese is melted and the scramble is heated thoroughly.
