Dec
9

Tofu Scramble

So, I’m a horrible person at keeping this up on a regular basis. :/ I think I’m going to investigate this idea of writing a blog before hand and letting it post on a schedule, you know, for when I get busy at work or with the new Super Mario for Wii.

I think the last posting I have is from Taco Tuesday, and in the rest of the week, I really didn’t cook too much. We had tons of leftovers from Tuesday, so Weds was “OMG delicious nachos” night paired with Animal Crossing and the rest of the week was a bit slapdash, really just throwing whatever we could find together.

Saturday morning Samu, Scoob and I woke up to snow/rain.
Snowy Rain
Samu scuttled off to work early in the morning, leaving Scoob and I to languish around the apartment all day, sleepy and generally unmotivated to do much more than watch ‘Legend of the Seeker’ on the 360 and drink tea. I did, however, have a tiny spark of inspiration when I first got up to fix scrambled tofu. Scoob had talked about it and we’d been talking about how vegans use tofu and cumin to recreate eggs, at least in scrambled form, so I was curious to test this out, as is my nature.

So Saturday morning found me cracking open a few tins of veggies and whipping up some delicious Tofu Scramble.

Close Up skillet

What you’ll need:

  • Extra firm or firm tofu (either can work, but you’ll just have to squeeze more water out of the firm tofu)
  • 1/2 onion chopped
  • 2 cloves of garlic chopped
  • 1 tbsp Cumin (makes the egg flavor)
  • 1 tbsp Tumeric (gives it a neat egg color, really has very little flavor, so you could omit if you don’t have it on hand)
  • pinch of paprika
  • 2 tbsp of Dijon mustard ( I use the squirty bottle of Maille)
  • 1 tiny can of black olives
  • 1 tiny can of mushrooms or a handful of freshly chopped mushrooms
  • Olive oil
  • Sea salt
  • Pepper
  • A little grated Follow Your Heart Mozzarella
  1. As with most tofu dishes, I started with squeezing out the water from my tofu. I just kind of mushed it between my hands since I was in a hurry and it was supposed to be all chunky and not uniform, unlike most times when you see it in cubes in soups or dishes.
  2. Heat the skillet (you might want to get a slightly deeper skillet or even a low pot) and olive oil and add the onions, garlic, olives and mushrooms. Let those cook for a little bit until the onions are tender and clear. (Make sure not to burn the garlic since it’ll make everything taste like roadkill if you do.)
  3. Add in the spices to the skillet and mix it up. I save the salt and pepper till the very end and do it to taste usually.
  4. Add in the Dijon and mix it around. You could use more or less, I just kind of squirt it in and taste until it’s got the right amount of flavor.
  5. Once everything’s good and covered in spices and softened, add in the tofu. Just crumble it in with your fingers, making medium sized chunks. While you’re stirring it, try not to blend, just move it around so that you don’t break the chunks up too much. You may want to add a little water to the pan once it gets cooking to keep the tofu from sticking.
  6. Stir and let that cook for about 15 minutes or so, until everything’s covered and soft and tastey. Tofu should be a dull yellow color now and pretty soft.
  7. Remove your skillet from the heat and plate your “eggs”.
  8. Sprinkle some of your cheese on top and serve!
      9. This makes a TON of food, so I’d make the full recipe for at least four people and maybe a half recipe for two. Doesn’t reheat that well sadly.

      IMG00093-20091205-1135

      So, I’m super behind on this so I’ll post tomorrow about my black bean dip and Saturday night’s spaghetti and meatballs.

      by NeedToDestroy | Posted in Breakfast | 1 Comment | RSS