i adore scrambled tofu..however im sure others will find my version very plain.
all i do is get a couple of tofu pieces (i guess the kind i get from china town can be described as 'firm'), then mash it with a fork. I heat a frying pan, add a bit of oil, then throw in the mashed tofu. I cook it a bit then add a teensy bit of tumeric (makes it yellow), maybe some salt & pepper. stir some more, and then serve it with some buttery toast.
im sure you could also add some nutritional yeast, onions, mushrooms etc.
That's pretty much how I do it, too natalie. Mash it up until it looks like broken up eggs that have been hard-boiled and toss it in a heated pan that has a bit of oil in it. A bit of tumeric will make it yellow but I also like to put in some cumin, chili powder, ceyanne pepper, garlic and sometimes, some ginger (but not often) and fry it along with onions, zucchini, bell peppers or whatever. If there are hard veggies that I want to put in with it, like carrots or potatoes, I'll do them first then add the tofu. This stuff is excellent in tortillas, fried up in a taco, stuffed in a pita or eaten out of the pan. Sometimes, I'll put it over rice or quinoa. I've not had it on toast before but it sounds tasty.
The best thing about tofu scramble is that there are no "rules" to making it. Use whatever spices you like and toss in whatever veggies sound good to you. I've made it lots of times and it's never the same way twice but it's always really good.
For tofu recipes, VegWeb and Vegsource seem to have some pretty good ones. I make a tofu ranch dressing that I love and eat on just about everything and I'm just now starting to experiement with baked tofu so I don't really have any other recipes that I could share.
Hi, I think I get the idea now. Eva, thanks for your recommendation, but I am in the UK and I can't get that product here.
Perhaps you could give me an idea lof the ingredients and I could try to imitate it.
Dee Yah, if it's no trouble I'd love to have your recipe for the tofu ranch dressing. I'm very new to cooking with the stuff and every attempt at marinating has turned out bland, no matter how much garlic, ginger, lemon etc i use. Perhaps someone can give me some better ideas for flavours that are really rich and sink through
One of my favorite tofu scramble recipies is kind of my own version:
1 or 1/2 block of extra firm water packed tofu, drained and crumbled, colored with a pinch or two of tumeric and let stand for a bit to infuse flavor.
sautee onions and minced garlic first .
sautee a handfull of mushrooms afterwards
last sautee diced green pepper and red pepper
couple shakes of soy or tamari to add a bit of egg-y like saltiness
add drained crumbled tofu, mix well
last add a handful or two of diced tomatos, also optional fresh baby spinach added last as to maintain flavor and it doesn't wilt so much. or also crumbled peices of vegan cheese. The sliced american kind works well if broken up.
I usually eat it on two peices of toast as a sandwich, or with smartlife fake bacon, and hashbrowns..
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