Scramble without the egg. Tofu is used in this recipe in place of eggs to give the appearance and texture of scrambled egg. If you have never tasted Tofu before, it has a subtle taste. Because of its sponge like texture it is an excellent absorber of flavours when added with spices, marinades, sauces or seasoned liquids. Scrambled tofu is quick and easy to make enjoy for breakfast, brunch or something lite for lunch. It is also nice sandwiched between two slices of bread spread with vegan mayo and salad leaves.
In China tofu is referred to as the 'meat of the earth' and is commonly used in cuisines of East and South East Asia.
INGREDIENTS
TOFU: When buying tofu it comes in a block form either soft, medium, firm or extra firm. It also comes in another form which is silken tofu and is soft, firm, or extra firm.
Tofu also known as bean curd is made from soybeans, water and a curdling agent.
Tofu that is unopened can be kept in the refrigerator for sometime. Once opened, any portion of tofu not used needs to be immersed in water and kept covered, then placed in the fridge. If you are not going to use it within a couple of days change the water daily to retain freshness, use within 1 week.
Tofu is an excellent source of protein. It is low in fat and calories. High in calcium and iron. Tofu is so versatile and can be used in many ways, such as non dairy creams, sauces, mayonnaise, smoothies, desserts, soups, stews, baking, grilling, meat substitute in pies, quiches stir fries, curries use in place of eggs to bind to name a few.
Available in the refrigerated sections of supermarkets or asian supermarkets.
NUTRITIONAL YEAST: also know as savoury yeast is a deactivated yeast. It is sold as a powder, yellow flakes or granules and has a strong almost cheese like flavour. It is a good source of the B complex vitamins and also provides calcium, iron and potassium. You will find it in the health section in some supermarkets, health stores, online.
ONION POWDER: Onion powder made from dehydrated or dried onion granules or flakes that have been blended to form a powder. Onion powder goes hard very quickly when it is exposed to the moisture in the air. To prevent this happening store in the fridge or freezer. I buy dried onion flakes that I keep in the fridge. When a recipe calls for onion powder I put an amount of dried flakes in a blender and blend to make a powder and use strait away, it works well.
GARLIC POWDER: garlic powder is different from garlic granules. Garlic powder is blended dried garlic. Store the powder in the fridge or freezer to keep from going hard or lumpy.
PAPRIKA: paprika comes in sweet or smoked. It is made from a selection of dried peppers that may be sweet or hot. Different brands of the powder also have different tastes I have found. When buying paprika buy what you need or a little extra so it is always fresh and the flavour remains fresh.
TURMERIC: turmeric is a spice also known as curcumin and is a member of the ginger family. Its colour ranges from bright yellow to deep orange and has a variety of uses.
KALA NAMAK: know as black salt. Even though it is called black salt it is actually pink. The salt has a distinctive smell, similar to sulphur which may remind you of rotten eggs. It has a savoury, Unami taste and is often used in dishes to give the taste of egg.
GRAPE SEED OIL: or any light cooking oil. To make it oil free cook the tofu in a non stick pan add a little water if needed.
EQUIPMENT: Non stick fry pan, wooden spoon
RECIPE
325g firm tofu
2-3 table spoons grapeseed or light tasting oil
2 tablespoons nutritional yeast
1 teaspoon onion powder
3/4 teaspoon garlic powder
1/4 teaspoon sweet paprika
1/2 teaspoon turmeric
1 teaspoon kala namak (black salt) or use Himalayan pink salt
2 tablespoons finely chopped parsley (garnish)
METHOD
*Break up the tofu by crumbling with a fork or break up using your fingers into small bite size pieces, place in a bowl.
*Measure out the seasonings EXCEPT THE BLACK SALT and place into a small bowl, mix and set aside.
* Heat up a non stick pan on medium to high heat. Add oil and when heated add the mashed tofu cook gently turning with a wooden spoon 1 -2 minutes.
*Next scatter the seasoning over the tofu and toss to coat. Continue to cook and stir for a further 5 minutes on medium to low heat.
* Add the black salt and finely chopped parsley, stir through to heat, then remove from heat.
VARIATION: Fry finely chopped onion and or chopped tomatoes and add to scrambled tofu.
ADD vegetables of choice and add to scrambled tofu.
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