Sunday, February 8, 2009

Scrambled Tofu and Friends

More Vegan Prn:

#vegan The key to authentic flavor in tofu scramble: 4 tsp Turmeric to 1 tsp Soy Sauce or Braggs. Measure Simulates egg yolk for 1 tofucake.

This is an easy recipe to work with, and rather enjoyable with the right seasoning. I'm not a tofu lover, but I can appreciate its resemblance to scrambled eggs. It works for me when I'm having one of those mornings where only Grits and simulated eggs will do.

To make:

Drain a block of tofu thoroughly of water and place in a pan, crumbling with a fork. You can pre-marinate your tofu for several hours with preferred seasonings, or sprinkle on dry seasonings at this point such as:
(opt'l)1/2 tbs cumin, sazon, 1 tsp sea salt, 1 tbs garlic, and a sprinkling of turmeric for the yellow coloring. Onions, mushrooms and the like can also be added if desired.
Cook the scrambled tofu on high to evaporate excess water, keeping a solid eye on it. Lower heat if you find it necessary. Scramble as you would normally scramble, and serve with your choice of breakfasty foods such as grits, vegan bacon, black bean sausages (see blackbean steaks and season small patties sausage style), etc.

You can also work with Indian Black Salt, which I am here to declare, tastes EXACTLY like hardboiled eggs. Vegans rejoice.

Enjoy ^_^

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