| Topic Review (Newest First) |
| 07-18-2012 02:47 PM | |
| feralheart | I really love this recipe as a dinner entree. Its so good with collard greens. I bet you could make some nice cheese grits with some kinda nut cheese (not a fan of daiya and all those but I love nut cheese as much as I hate the name). Anyway, blackened scrambled tofu & garlic grits :http://www.theppk.com/2011/09/blackened-scrambled-tofu-garlicky-grits/ |
| 07-16-2012 04:27 AM | |
| frame69 |
I have ordered the nescessary ingredients to have a go at this. Looks and sounds good,thanks for posting. Frame. |
| 06-30-2012 09:57 AM | |
| vMaryv |
You're welcome Ledboots! |
| 06-28-2012 11:52 PM | |
| lynchalbert |
I think this is great, I'll try this. |
| 06-28-2012 06:03 PM | |
| LedBoots |
Quote:
Ooh I will have to make that for my daughter! She would love it, thanks. Originally Posted by vMaryv
 I'll add this one http://www.marystestkitchen.com/2011/09/vegan-recipetantalizing-thai-curry-tofu-scramble/. It's inspired by a scramble I had while on a weekend trip to Seattle. Really good. I posted a video for it too.
Cheers, Mary 
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| 06-28-2012 02:15 PM | |
| jessickah |
thanks everyone :) a lot of sriracha yum yum! |
| 06-28-2012 01:01 PM | |
| vMaryv |
I'll add this one http://www.marystestkitchen.com/2011/09/vegan-recipetantalizing-thai-curry-tofu-scramble/. It's inspired by a scramble I had while on a weekend trip to Seattle. Really good. I posted a video for it too.
Cheers, Mary |
| 06-28-2012 05:58 AM | |
| LedBoots |
Quote:
Yes, it is the greatest with chili and really easy. I do corn muffins if pressed for time since they cook a little faster. Originally Posted by 'IckenNoodleSoup
I've never made cornbread.. Maybe I should try it, it seems to be well loved by USAians. Plus you can use it with Chile which is something we make at home all the time. I love recipes that call for corn kernels in the bread along with jalapenos.
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| 06-28-2012 01:35 AM | |
| 'IckenNoodleSoup |
I've never made cornbread.. Maybe I should try it, it seems to be well loved by USAians. Plus you can use it with Chile which is something we make at home all the time. |
| 06-27-2012 05:10 PM | |
| LedBoots |
Quote:
Originally Posted by jessickah
I didn't use oil just a little bit of tomato paste and water came out great.
glad you liked the recipe :D That looks amazing, Jessika! Quote:
I really want to scramble up some tofu now, you are all making me hungry. Originally Posted by 'IckenNoodleSoup
I had scrambled tofu with a chile spiked quinoa salad for dinner. Tofu was scrambled / stir fried with olive oil, a teaspoon of Marigold powder and a teaspoon of Garam Masala, a tablespoon of soy sauce, half a chopped courgette and half a chopped onion. Really good. I went back for seconds. Quinoa salad worked well with it, next time I think I'll do a bulghar pilaf with toasted seeds and a mixed green salad. I really can't imagine treating it like scrambled eggs and putting it on toast for breakfast though. I think sticky brown rice and sweetcorn fritters and grilled mushrooms would make good alternative breakfast side dishes.  I like jalapeno cornbread and herbed sliced tomatoes with it, I did that last week.
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| 06-27-2012 03:08 PM | |
| Werewolf Girl |
That looks really good!  I've never actually made tofu scramble, this thread has inspired me to try it soon. |
| 06-27-2012 02:48 PM | |
| jessickah |
I didn't use oil just a little bit of tomato paste and water came out great.
glad you liked the recipe :D |
| 06-27-2012 07:28 AM | |
| LedBoots |
Quote:
It doesn't need oil, just a little liquid and don't have the pan too hot. I use the ppk recipe posted above also, it is easy and delicious. It would be fine without the oil, although I use olive oil and it is good for you. Originally Posted by jessickah
I never ate my own tofu scramble because I am a no-oil kind of gal. So does anyone make theirs without oil in a non-stick pan? I'm off work tomorrow and actually want to eat what I cook for once! lol |
| 06-27-2012 06:09 AM | |
| 'IckenNoodleSoup |
I had scrambled tofu with a chile spiked quinoa salad for dinner. Tofu was scrambled / stir fried with olive oil, a teaspoon of Marigold powder and a teaspoon of Garam Masala, a tablespoon of soy sauce, half a chopped courgette and half a chopped onion. Really good. I went back for seconds. Quinoa salad worked well with it, next time I think I'll do a bulghar pilaf with toasted seeds and a mixed green salad. I really can't imagine treating it like scrambled eggs and putting it on toast for breakfast though. I think sticky brown rice and sweetcorn fritters and grilled mushrooms would make good alternative breakfast side dishes. |
| 06-27-2012 05:15 AM | |
| Blobbenstein | sometimes I have just not bothered with any oil, and just used soya milk. |
| 06-26-2012 10:07 PM | |
| Jorjor |
Quote:
Originally Posted by RunnerVeggie
Tofu scramble does not contain unhealthy amounts of oil. Just a tablespoon or so of olive oil really adds to the richness and flavor of the dish. No oil does not seem like a healthy way to go given your history. Yep definitely don't skimp on the fat, although it is wise to avoid certain oils (ie, soy,peanut,canola,cottonseed) since their omega ratio is way out of whack. Olive oil would be a good option, |
| 06-26-2012 08:06 PM | |
| runnerveggie |
Quote:
Originally Posted by jessickah
I never ate my own tofu scramble because I am a no-oil kind of gal. So does anyone make theirs without oil in a non-stick pan? I'm off work tomorrow and actually want to eat what I cook for once! lol Tofu scramble does not contain unhealthy amounts of oil. Just a tablespoon or so of olive oil really adds to the richness and flavor of the dish. No oil does not seem like a healthy way to go given your history. |
| 06-26-2012 06:26 PM | |
| jessickah |
I never ate my own tofu scramble because I am a no-oil kind of gal. So does anyone make theirs without oil in a non-stick pan? I'm off work tomorrow and actually want to eat what I cook for once! lol |
| 06-26-2012 12:36 PM | |
| runnerveggie |
Here's the recipe I use: http://www.theppk.com/2009/10/tof-u-and-tof-me-scrambled-tofu-revisited/
It freezes really well - if you have a very large pan, make a double batch and freeze leftovers. I do drain it, but I don't press it for this scramble recipe. It benefits from being moist. |
| 06-26-2012 12:23 PM | |
| Poppy |
We LOVE tofu scramble for dinner. Black Salt definitely enhances it and makes it taste an awful lot like scrambled eggs. |
| 06-26-2012 12:18 PM | |
| 'IckenNoodleSoup |
I've never made scrambled tofu, don't know why 'cos it does sounds pretty good. Possibly because I'm not really a big breakfast person.
Does anyone eat it for lunch or supper rather than breakfast? I'm thinking it'd be good with some kind of grain based salad or pilaf. |
| 01-27-2012 06:49 PM | |
| necrobabe |
I made a tofu scramble a few days ago & it turned out amazing! Definitely something that I'll be making from now on. Thanks for the replies everyone 
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| 01-19-2012 09:11 AM | |
| vepurusg |
Quote:
Originally Posted by Raven815
That sounds pretty healthy to me. Haha, that's just what I was thinking too. Unless it's literally taking a bath in the olive oil? If I'm making a scramble, it's usually because I'm being lazy about cooking, so I just throw it together with whatever is on hand and eat it as a soup (likewise being lazy about squeezing the water out). Not saying all scrambles are lazy, of course- some of these sound pretty amazing. Also not saying there's anything wrong with lazy food; it can be seriously delicious too. . |
| 01-19-2012 09:05 AM | |
| Raven815 |
Quote:
Originally Posted by MoarPineapplePlz
I like it with Olive Oil, zucchini, onions, garlic, lots of curry powder and sprinkled with salt before eating. Not the healthiest way to make it, but so delicious. That sounds pretty healthy to me.
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| 01-19-2012 12:36 AM | |
| MoarPineapplePlz | I like it with Olive Oil, zucchini, onions, garlic, lots of curry powder and sprinkled with salt before eating. Not the healthiest way to make it, but so delicious. |
| 01-18-2012 05:27 PM | |
| audretoburrito |
That's the main reason I freeze it besides it staying good longer. When it's frozen and thawed it feels kinda like a sponge. I just grab a chunk and squeeze it out over the sink. I'm not sure I'd remember to press it before hand if it's fresh lol. I'm lucky when I remember to soak my beans the night before I'm makeing something. Other yummy stuff to throw in with them is italian seasonings, spinach, artichoke hearts, cherry tomatos halved, and of course garlic Plus the nooch and the turmeric. The turmeric turns it yellow I'm told though I can't say cause I'm blind so I'll just take peeps word on that one. Audrey |
| 01-18-2012 05:15 PM | |
| Raven815 |
^^^ Thanks, I've always wanted to try Tofu Scramble, more so since I stopped eating eggs. Laura
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| 01-18-2012 04:35 PM | |
| vepurusg |
Quote:
Originally Posted by Raven815
Does everyone always use firm tofu? Ever use silken or is it too soft? Do you always drain and press it? Silken will produce too much water, and you'll be left with more of a soup than a scramble. Press as much water out as you can. You *can* use silken, or not press the tofu, though, if you simmer it long enough to boil off all of the extra water (could take a half an hour though, and waste some energy). . |
| 01-18-2012 04:31 PM | |
| Raven815 |
Thanks, I guess that's what I'm having for BF tomorrow. 
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| 01-18-2012 04:28 PM | |
| delicioso | I always use firm, but I don't worry about pressing it...if it's really wet, I might give it a squeeze over the sink, before putting it into the fp. |
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