"Tofu scramble." Two words that will paint quite a repulsive picture for a tofuphobe. The tofu lovers, however, know that a tofu scramble can be a delicious meal! We have a tofu scramble about once a week, usually with a side of hash browns and steamed or roasted veggies.
I like winging it with whatever we have in the refrigerator. The tofu scramble in the picture above was made with sautéed onion, green and red bell pepper, carrots, celery, cherry tomatoes, Tofurky Italian style sausages, fresh parsley, salt and spices. I always add a little paprika and saffron (or turmeric) for color.
I don't really have a recipe for this because tofu scrambles are a chance for me to play freely in the kitchen. I use a whole block of extra firm tofu (not silken!) and pulse it in the food processor only a few times until it's crumbly and chunky. First I sauté the veggies in a cast iron skillet, and then I add the tofu and the spices and cook it until it's not soggy anymore for about 15-20 minutes. So simple and yet so tasty!
I like winging it with whatever we have in the refrigerator. The tofu scramble in the picture above was made with sautéed onion, green and red bell pepper, carrots, celery, cherry tomatoes, Tofurky Italian style sausages, fresh parsley, salt and spices. I always add a little paprika and saffron (or turmeric) for color.
I don't really have a recipe for this because tofu scrambles are a chance for me to play freely in the kitchen. I use a whole block of extra firm tofu (not silken!) and pulse it in the food processor only a few times until it's crumbly and chunky. First I sauté the veggies in a cast iron skillet, and then I add the tofu and the spices and cook it until it's not soggy anymore for about 15-20 minutes. So simple and yet so tasty!
Again, my daughter being the vegetarin, we are constantly looking for recieps with tofu.
ReplyDeleteI am not afraid of it, but we have no clue what to do with it. I do have one tofu recipe I love to make, but I am thee only who eats it, so for the most part it is a waste to make it for it gets thrown away and I despise waste.
So this is something that is up our alley. Do you make your hash browns from scratch or are they store bough, for I am looking for a good hash brown recipe!
You are such a cool mother for supporting your daughter's beliefs! (I just read your blog)
ReplyDeleteI hope you like this recipe, you can improvise with it and add more veggies and even some cheese! Sometimes I tear a rice cheese slice into small pieces and stir it into the tofu scramble, just before I remove the pan from the heat.
I buy frozen Alexia Hashed Browns and either bake them or cook them in a non stick frying pan.
http://www.alexiafoods.com/products.html?category_id=5