brahmacharya
02-09-05, 08:22 PM
Yet Another Tofu Scramble [Y.A.T.S]
By:
Category: Breakfast
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
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The Scramble:
1 block medium-firm tofu, marinated overnight in 1 tsp lemon juice, 1 tsp tamari and water to cover it
olive oil
sea salt
cayenne pepper
turmeric
paprika
4 mushrooms, in 1/4" dice
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, in 1/4" dice
1 tomato, cut in half
The Potatoes:
8 new or Yukon Gold potatoes, either pre-boiled or microwaved until soft, cut into quarters or wedges [or however you like, I guess]. Make sure they cool enough to cut them!
some combination of: dried rosemary/parsley/oregano/basil/dried red chillies
black pepper
sea salt
more olive oil
Instructions:
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Preheat the oven to 450 degrees. Grind the dried herbs for the potatoes in a mortar-and-pestle. Cover a baking sheet with olive oil, throw on the potatoes, cover them with the herb mixture and salt and pepper and toss them gently. After the oven has preheated, throw them in there and let 'em roast. You can turn them approximately every 15 minutes. At turn #2, start your scramble!
Heat 1 tbsp olive oil over medium high heat. Add sea salt and cayenne [couple shakes each]. Cook the diced mushrooms until they release their juices, then add the shallot and garlic when the pan is almost dry. Saute for 1 minute. Add the diced red pepper and just stir to mix [you don't want slimy peppers].
Take the whole block of tofu out and just start crumbling it into the pan with your fingers. You're going for kind of an "eggy" look. When it is all broken up to your satisfaction, add 1/2 tsp turmeric and a couple shakes of paprika. For a sloshier scramble you can add some of your tofu marinade [like 2 tbsp]. Cook until the pan is dry and the tofu is beginning to brown.
Clear a space on your pan and add the two tomato halves, face down....voila, grilled tomato. This recipe reheats well or serves 2-3.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.
By:
Category: Breakfast
This recipe is suitable for a: vegetarian/vegan diet.
Ingredients:
-----------------------------------------------------
The Scramble:
1 block medium-firm tofu, marinated overnight in 1 tsp lemon juice, 1 tsp tamari and water to cover it
olive oil
sea salt
cayenne pepper
turmeric
paprika
4 mushrooms, in 1/4" dice
1 shallot, finely chopped
2 cloves garlic, finely chopped
1 red bell pepper, in 1/4" dice
1 tomato, cut in half
The Potatoes:
8 new or Yukon Gold potatoes, either pre-boiled or microwaved until soft, cut into quarters or wedges [or however you like, I guess]. Make sure they cool enough to cut them!
some combination of: dried rosemary/parsley/oregano/basil/dried red chillies
black pepper
sea salt
more olive oil
Instructions:
-----------------------------------------------------
Preheat the oven to 450 degrees. Grind the dried herbs for the potatoes in a mortar-and-pestle. Cover a baking sheet with olive oil, throw on the potatoes, cover them with the herb mixture and salt and pepper and toss them gently. After the oven has preheated, throw them in there and let 'em roast. You can turn them approximately every 15 minutes. At turn #2, start your scramble!
Heat 1 tbsp olive oil over medium high heat. Add sea salt and cayenne [couple shakes each]. Cook the diced mushrooms until they release their juices, then add the shallot and garlic when the pan is almost dry. Saute for 1 minute. Add the diced red pepper and just stir to mix [you don't want slimy peppers].
Take the whole block of tofu out and just start crumbling it into the pan with your fingers. You're going for kind of an "eggy" look. When it is all broken up to your satisfaction, add 1/2 tsp turmeric and a couple shakes of paprika. For a sloshier scramble you can add some of your tofu marinade [like 2 tbsp]. Cook until the pan is dry and the tofu is beginning to brown.
Clear a space on your pan and add the two tomato halves, face down....voila, grilled tomato. This recipe reheats well or serves 2-3.
Additional comments:
-----------------------------------------------------
For a printable version of this recipe click the post # in the upper right hand corner.
You can rate this recipe using the drop-down menu in the upper right hand corner.