string bean tofu scramble in a pita pocket

The name of this dish may sound cartoonish but nutritionally it doesn’t fool around. It is basically a one-pot breakfast containing a grain, bean and vegetables. It has lots of protein, B2 and B6 vitamins and antioxidants.

IMG_6088

serves 2

INgredients

IMG_6046

½ pound green beans

¼ red onion

3 slices tofu

2 Tablespoons sesame oil

pinch of sea salt

2 pita pockets

Process 

Rinse the tofu. Slice into ½-inch thick slices and then cut each slice into four quarters. Set aside.

IMG_6060

Wash the green beans well.

IMG_6050

Trim the ends.

IMG_6054

Cut the beans into small ½-inch wide pieces. Set aside.

IMG_6056

Cut the red onion into pieces about the same size as the beans. This will create more balance in the dish.

IMG_6059

Heat a cast iron or stainless steel skillet on a medium flame for about 2 minutes. Add the sesame oil. Add the red onion and use cooking chopsticks to brown on all sides.  Add the green beans and mix in with the red onion.

IMG_6067

Crumble the tofu squares and add into the skillet.

IMG_6071

Sautee all three ingredients together for about 3 minutes. Slice each pita pocket in half.

IMG_6074

Fill with the string bean red onion and tofu scramble. Delicious when served with yesterday’s celery and pink radish quick pickles.

IMG_6094

©Nancy Wolfson-Moche 2013