Tofu Scramble

by elektra_lite: http://elektra-lite.livejournal.com/213770.html

http://images.xeny.net/jason/d/53-1/11serve.jpg

I used: http://images.xeny.net/jason/d/56-1/1Ingred.jpg Firm Tofu (says extra firm on the packet, but I would call it firm) 1 Spring onion (aka scallion, green onion) 2 largeish button mushrooms Parsley 1/2 a large tomato Paprika Turmeric Salt and pepper Lemon juice Optional and recommended: nutritional yeast (aka savoury yeast)

Mushroom and tomato are my favourite vegetable combination in tofu scramble, but you can use whatever veggies you like. Suggestions: aubergine (eggplant), capsicum (bell peppers), celery, broccoli, spinach, kale.

I had no nutritional yeast to add, woe. But if you do, feel free. In America it’s known (much more palatably) as savoury yeast.

Also, I add some veggie stock powder for some extra flavour. Which I forgot until I was cooking. Oops!

http://images.xeny.net/jason/d/62-1/3squeeze.jpg

Open your tofu and take out however much you want to use. I used two servings of a five-serving packet because I was quite hungry this morning. Gently squeeze out some of the water into the sink. If you are very dedicated, you can press it overnight, but I never remember.

Store the remaining tofu covered in water in a container.

http://images.xeny.net/jason/d/68-1/4tofu.jpg Crumble the tofu up into a bowl. Don’t mash it too much, because you want some chunks.

http://images.xeny.net/jason/d/71-1/5spices.jpg Add your spices: 1/8 teaspoon turmeric (have a very light hand with the turmeric - you want the colour, not flavour, and a little goes a long way) 1/8 teaspoon of paprika for a smoky flavour (or use chili or cayenne if you prefer) 1 teaspoon garlic powder Salt and pepper 1/2 tablespoon vegetable stock powder - you may want to add more later also Light squeeze of lemon juice 1/2 - 1 tablespoon of nutritional/savoury yeast

http://images.xeny.net/jason/d/74-1/6mix.jpg Fork through lightly to mix, and let sit to absorb while you continue. These steps can be done the night before, and helps develop the flavour. But I never remember.

http://images.xeny.net/jason/d/77-1/7chop.jpg Dice and slice your veggies.

http://images.xeny.net/jason/d/80-1/8fry.jpg Heat a teaspoon or so of oil in a pan and saute your mushrooms with half the parsley and a little salt.

http://images.xeny.net/jason/d/83-1/9add.jpg When the mushrooms are just cooked, add the spring onion and tofu. Cook for 5 minutes or so over a reasonably high heat [but not so high that it burns — Jason]. The turmeric will develop into a lovely deep yellow colour.

http://images.xeny.net/jason/d/86-1/10add.jpg Add your tomato and the rest of the parsley and continue cooking another few minutes until the tomato is warmed through and softening.

http://images.xeny.net/jason/d/53-1/11serve.jpg Serve with hot toast and extra salt and pepper to taste. Yum!

orpeth.com