Southwestern Skillet

If you are a new vegan, you may not have heard the question very often, “Where do you get your protein?”  (Well, just wait…you will.  For some reason, folks think if you don’t chew on an animal part or drink cow’s milk that there is no protein available to you.  Unfortunately, they forget that cows, pigs, and, yes, even gigantic elephants get their protein from…wait for it…plant food.)

As I was throwing this and that into this dish, I realized that it was going to be stacked with protein.  I was tempted to call it “Southwestern So-Where-Do-You-Get-Your-Protein Skillet,” but that seemed a bit cumbersome.  ;D  While I have pictured this served over rice, if you instead served it over quinoa, you would ramp up the protein even more (and it would be more authentic to the Southwest, for that matter.)  But seriously, it isn’t necessary to do that.  There’s plenty here without it.

This is a great dish to make when you get home from the grocery store and realize that either you missed just how ripe those tomatoes were that you bought, or the bag-boy/girl packed them in the bag next to the canned goods and they are smooshed and must be used right now, or be thrown away.  (Not that I’m bitter…)

I also noticed as I was putting this together that it appeared I was writing a commercial for Trader Joe’s!  It wasn’t meant that way, it just happened.  Since not everyone has access to one of those marvelous stores, I wrote the recipe non-brand-specific, but mentioned some of the products that I used.

This is also very tasty without the beans, but they really add a nice note to the dish.  If you are not a spicy-food fan, I would suggest cutting the chorizo in half.  If you like burn-your-mouth-off spicy, then cut down on the tofu.  If you don’t have some of the veggies on hand, throw in a jar of salsa instead – it won’t be quite as tasty, but in a pinch, sometimes you have to make due.  Also, if at all possible, use organic products for the best flavor.

Southwestern Skillet

  • 1 lg. onion, chopped
  • 8 oz. of frozen tri-colored bell pepper pieces/strips (half of the Trader Joe’s bag)
  • extra-virgin olive oil
  • 12 oz. soy chorizo (Trader Joe’s has a brand of this, and Tofurkey just brought one out, though I haven’t tried it yet)
  • 1 pkg. 14-16 oz. extra-firm water-packed tofu, rinsed, drained, and gently squeezed out
  • Bragg’s Liquid Aminos
  • 1/4-1/3 of a pound-bag of frozen sweet corn (Trader Joe’s white sweet corn is unparalleled for flavor)
  • 2 small or medium tomatoes, chopped
  • 1 can black beans, drained

Place the onion and peppers in a large skillet with some olive oil to saute.  Open the chorizo (there is no good way to do this, except maybe slit the casing up the entire side and scoop it out) and add it to the skillet.  When the onions are softening a little, crumble the tofu into the pan and squirt it in a few zig-zags of Bragg’s over it.  Stir.  When everything is bubbling, stir in the corn, tomatoes, and beans.  Cook just long enough to warm the last few ingredients.

Serve over brown rice or quinoa, with optional vegan cheese, soy sour cream, and/or avocado.

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One thought on “Southwestern Skillet

  1. This sounds very tasty! I love Southwestern flavors. It sounds like a hearty, stick-to-your-ribs kind of dish. You’re so right about the “protein dilemma.” Somehow gorillas, horses, and bulls have stamina and muscle eating only plant foods. We certainly can too!

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