Dom and I got back from our trip late last night and are full on back to normal life. I’m planning to post some updates from our trip, but have gotten a little bogged down with catching up on work and home chores. So in the meantime, I figured I would do a quick update regarding our dinner tonight.
We had two sweet potatoes that were about to be on their last legs, so we decided to whip up some sweet potato hash seasoned with some Chinese 5 spice blend. To continue with the breakfast theme, we combined it with a yummy Mexican-style tofu scramble. We used the Vegan with a Vengeance tofu scramble recipe as a base. We had fresh onions on hand, but instead of mushrooms we used frozen peppers and corn. (Decent fresh produce can be hard to come by this time of year in Chicago, plus we haven’t had a chance to go shopping since we got back.) Also, we added some kidney beans half way through – would have used black beans, but we were all out. Topped it off with some habanero lime salsa and it was delish! We are both excited for leftovers tomorrow!