Saturday, March 30, 2013
Spanish Style Scramble with Piquillo Peppers and Spinach...
A few months ago I was in the grocery store and I just happened to stumble upon a large jar of Piquillo Peppers. I immediately became excited about this because I had a recipe for Stuffed Spanish Peppers that I really wanted to try out but it called for Piquillo’s and I couldn’t find them anywhere. Then suddenly here they were. The jar however was massive, and my recipe only called for six peppers. No matter - I bought the jar anyway and thought I’d figure out something to do with the rest another time.
Well strangely even though I was super excited to try out these Piquillo Peppers, once I got the jar home and put away in the pantry I kind of forgot about it. Until earlier this week anyway when I finally made that stuffed pepper recipe. Which was phenomenal by the way, the only problem was what was I going to do with the rest of the peppers?
Piquillo Peppers are a really delicious sweet chili, cultivated in Northern Spain, though their flavor is more reminiscent of a roasted red bell pepper then a spicy chili. After they’re picked they’re roasted over embers which gives them a distinct smokey and even slightly spicy flavor. Though when I say spicy, think Paprika not Jalapeno. Once roasted they’re seeded, peeled and packed into jars or tins for sale, and if you can find a jar or a can anywhere definitely pick it up because they are divine. I could eat them plain straight out of the jar, they’re that delicious! Of course I didn’t want to just eat them all straight out of the jar, because what If I never find Piquillo peppers again? I wanted to take advantage of them while I had them, and so I started dreaming about Piquillo pepper combinations.
The first thing that popped into my head was spinach. Piquillo’s and spinach I thought would make excellent partners and then from there I began thinking about onions, and olives. Eventually I worked my way around to Piquillo’s for breakfast and naturally came to the conclusion that they’d be excellent in a scramble. Though Piquillo’s are typically stuffed and eaten as tapa’s in Spain I wanted to do something a little bit different, besides I was really in the mood for a scramble, and who doesn’t love a good hearty veggie stuffed scramble?
The Piquillo’s really add a unique flavor component to a scramble, making it slightly sweet and slightly smoky, combined with the earthy mushrooms, the leafy spinach, the cheesy nooch, and the tart olives it’s a winning combination. You can serve your scramble over toast, or for a really heavy and hearty breakfast do what I did and serve it with avocado toast. A super simple and delicious way to eat your avo. Mashed with lime juice, sea salt, black pepper and red pepper flakes spread nice and thick on a piece of crunchy toasty bread. YUM!
Spanish Style Scramble with Piquillo Peppers and Spinach
1 Tbsp Olive Oil
½ Large Yellow Onion Diced
6 Garlic Cloves Minced
3/4 C Baby Bella Mushrooms Chopped
14oz Extra Firm Tofu drained and pressed
1/8 C Nutritional Yeast
½ tsp Thyme
1 tsp Black Salt
Black Pepper to taste
1 tsp Chili Powder
1 tsp Smoked Paprika
1 tsp cumin
½ tsp turmeric
3oz Fresh baby Spinach
5 Jarred Piquillo Peppers Chopped
1/3 C Spanish Olives with Pimento sliced
*** Note - To press the tofu either use a tofu press or place it between two sheets of paper towel and load some heavy objects on top of it. ***
- Heat olive oil in a medium sized pan over medium-high heat. Add the onions and saute for 4 minutes until beginning to get soft. Add in the garlic and the mushrooms and saute another 4-5 minutes until fragrant and mushrooms are soft.
- Crumble the pressed tofu in to the pan, and add the Nutritional yeast, thyme, chili powder, paprika, turmeric, cumin, black salt and pepper. Stir until well combined and the tofu mixture begins to look the color of scrambled eggs.
- Add in the Spinach and Piquillo Peppers. Stir to incorporate then cover and cook until the spinach has wilted. 3-5 minutes. Fold in the olives and serve.