Saturday, 25 October 2008
By request: my scrambled tofu recipe
Okay, there are lots of scrambled tofu recipes out there, but this is one hubby and I like. It makes enough for 2 people, with wholemeal toast, etc.
1 box of silken tofu
salt and fresh ground black pepper
dried sage to taste
1/4 tsp turmeric
1/4 cup nutritional yeast flakes or more to taste
1-2 tsp chickpea flour, optional
1/2 a small onion, diced as fine as your knife skills allow, (about 3-4 heaping Tbs)
rice bran or peanut oil
Heat a nonstick skillet and saute the onions in a bit of oil. While they cook, combine the remaining ingredients in a bowl and stir gently to combine. The turmeric will color the tofu and add subtle flavour. Don't add too much turmeric as it will overpower the taste. The nutritional yeast flakes are important for flavour. You can leave them out, but for some reason they do add a more eggy taste to the mix, without tasting like eggs. Ha! (Chickpea flour and nutritional yeast flakes are available in health food stores and are common vegan storecupboard ingredients...)
Add the tofu mixture to the pan and combine with the onions. Panfry the mixture until as dry and cooked as you like.
We have this as part of an English breakfast: eggs, toast, grilled tomato and mushrooms and baked beans. This combo is known as a 'fry-up' and usually contains sausages and bacon as well, but obviously we don't include those, unless they're veggie sausages. I don't make a fry-up very often, and only do scrambled tofu as a weekend breakfast occasionally to have with just toast and beans. If you haven't eaten beans for breakfast before, be open minded! It's really nice! (Over here they're called 'baked beans', but Americans usually call them 'pork and beans'--the navy beans in a sugary orange-colored tomato sauce! I know , I know, but try it, really!)