Con Verdolagas (Purslane)
Verdolagas (purslane) are popular in Mexican cooking. This edible weed is quite tasty and has many beneficial properties. Researchers have found that there are high levels of omega-3 fatty acids in purslane, at levels higher than in some fish oils, which are widely considered the best source for these beneficial fatty acids. Omega-3s are wonderful in so many ways like lowering your cholesterol. Cambrey green onions were used in this dish, they are very popular in Mexico but can be substituted with regular green onions. This makes a great breakfast/brunch dish.
1 small bunch of Verdolagas (Purslane)
1/2 block of Tofu
2 Cambrey Green Onions
Salt to taste
1 teaspoon of Nutritional Yeast
1/8 teaspoon of Cumin
1/8 teaspoon of Turmeric
2 tablespoons of water
Pat dry your tofu.
Chop the green onions and purslane into bite sized pieces.
Mix the sauce ingredients in a bowl and set aside.
Take a frying pan and add oil or water over medium heat. Saute the green onions til they soften.
Add the tofu and use a spatula to break it up into small crumbly pieces while cooking it over medium to low heat. Add the purslane and sauce. Stir it all in to cook for a few minutes.
I serve it with chopped up avocado, cilantro lime crema, salsa, cilantro and tortillas.