I don’t know what it is about a cast iron skillet but I started using one during COVID quarantine and it’s my favorite kitchen item now!
We had no water briefly yesterday as I was prepping lunch, so I had to grab washed and ready items to make something to eat. The result was delicious!
Heat a whole wheat wrap in the skillet, warming both sides, and set it aside (I used a Flatout high-protein wrap)
Pour some extra virgin olive into the skillet and, once it’s hot, add:
1/2 medium white onion, diced
3 shiitake mushrooms, diced
1/4 tomato, chopped
2 servings of extra firm tofu, chopped
Sauté the onions until they start to brown and then add the mushroom and tomato In another couple of minutes, add the tofu.
Mix in some dried herbs (I used parsley and chives) and a little salt
Sprinkle the top with plant-based Parmesan
Make some room and heat some diced avocado (trust me...even grilling it is good!)
A add your tortilla in an empty corner to reheat just a bit and you’re done!
Breakfast, lunch or brunch is served! (Happily, the water came back so I was able to clean up after!)
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