Tofu Scramble

by elektra_lite:

I used: 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!

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. Crumble the tofu up into a bowl. Don’t mash it too much, because you want some chunks. 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 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. Dice and slice your veggies. Heat a teaspoon or so of oil in a pan and saute your mushrooms with half the parsley and a little salt. 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. Add your tomato and the rest of the parsley and continue cooking another few minutes until the tomato is warmed through and softening. Serve with hot toast and extra salt and pepper to taste. Yum!