Scrambled Tofu With Herbs And Cheese By Deborah Madison Recipes

SCRAMBLED TOFU

Steps:

• Place a frying pan over a medium heat and add the olive oil. When the oil is hot, add the onion and cook until soft and translucent
• Using your hands, crumble the tofu into the pan and sprinkle on the turmeric. At this point, the tofu might give up a lot of water. If so, turn up the heat and let the water boil off. This is key to not ending up with soggy tofu
• Add the soy sauce, vegetable combination of your choice and any seasoning you're using (except fresh herbs) and cook until veggies are tender, stirring every so often. If using potato, cook the potato ahead - this is a great use for leftover roast or boiled potatoes!
• Sprinkle on the nutritional yeast and fresh herbs. Mix well. Taste, adding salt, pepper and more seasoning as you see fit. Serve with your favourite accoutrements

SPICY TOFU SCRAMBLE RECIPE WITH MUSHROOMS AND BELL PEPPERS

Steps:

• Gather the ingredients.
• In a large skillet, heat the olive oil and sauté the onion and garlic for 3 to 5 minutes, until onions are slightly soft.
• Add soy sauce, tofu, bell pepper, mushrooms, green onions, tomatoes, ginger, chili powder, and cayenne pepper. Add hot sauce to taste.
• Stirring frequently, sauté for another 6 to 8 minutes, until the veggies are done and the tofu is lightly fried. Add a dash of salt and pepper, to taste.
• Wrap in a flour tortilla or serve plain. Enjoy!

TOFU SCRAMBLE RECIPE BY TASTY

Steps:

• Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
• Unwrap the tofu and cut into cubes.
• Place the tofu in a bowl and mash with a fork.
• Cut the top off a bell pepper and remove all the seeds and thinly slice.
• Chop the onion.
• Heat oil in a pan over medium heat. Add the onions and peppers, and cook until softened.
• Add in the tofu and cook on medium heat until most of the water has evaporated.
• Add the salt, pepper, onion powder, garlic powder, and cumin, and mix well, until all the seasonings are evenly distributed.
• Add the lemon juice to the tofu and mix until evenly combined.
• Remove the tofu from the heat and serve.
• Enjoy!

SCRAMBLED TOFU WITH HERBS AND CHEESE BY DEBORAH MADISON

Steps:

• Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.
• In a medium skillet, heat olive oil and butter.
• When oil and butter are hot, crumble the tofu into the pan in pieces about the size of scrambled egg curds.
• Sprinkle with the turmeric, season with salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard), for 3-5 minutes.
• Add the herbs and cheese, taste and season with pepper.
• Serve with a dash of paprika over the top.

TOFU SCRAMBLE WITH FRESH HERBS

Steps:

• Cut tofu block in half horizontally, then cut in half lengthwise, keeping block intact.
• One at a time, take a piece of tofu in your hand.
• Holding it over sink, squeeze tofu gently but firmly until it crumbles slightly and water drips out.
• When about half the moisture has been removed, place tofu in bowl.
• Repeat until all tofu has been squeezed.
• In nonstick skillet, heat oil over medium-high heat.
• Add scallions.
• Stir just until they sizzle, 30 seconds.
• Add turmeric, salt and tofu.
• Stir with wooden spoon, breaking up tofu, until it is evenly golden and moist, about 1 minute.
• Mix in basil, chives, dill and parsley.
• Stir gently until tofu looks like well-set scrambled eggs, about 1 minute.
• Serve immediately.
• Salt and pepper to taste.
• Enjoy!

SCRAMBLED TOFU

Steps:

• Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.