My Scrambled Tofu for YOU!
The first thing I ever learned how to cook was scrambled eggs. From that, I would always make egg sammiches. I took two pieces of extremely white bread, slathered them with ketsup and then ate ‘em up.
Well, I’m older and wiser now. I don’t eat white bread and I don’t eat eggs. So my option was one: make scrambled tofu and put it on wheat bread.
Here’s what you’ll need:
-1 package of extra firm tofu, 14oz.
-1 T “butter” (I use Earth Balance) – for fryin’
-1/2 t hing
-1/2 t black pepper
-1/2 t coriander
-1/2 t salt
-1/4 t black salt
-2 t nutritional yeast
-1 t tamari
-1/2 t turmeric
And here’s what you do:
1) Mash up tofu with a fork while you put the dab of “butter” in a skillet or wok and get it ready to fry. Med heat is fine. Here, I throw in the hing and the black pepper and fry them for a spell. Not long though.
2) Put the mashed up tofu into the skillet and stir it around a bit. There shouldn’t be any danger of it sticking just yet. Here, I put the coriander, salt, black salt and nutritional yeast into the mix.
3) Let it fry for a few minutes, stirring it (after all, it’s scrambled tofu). After those few minutes, it’s time for the tamari and turmeric. This will turn it an eggy color.
4) Let it fry until it starts to stick a bit. Parts of it will get a little crispy and start to brown. That’s when you know you’re finished. Toast up some bread, get some ketchup and do it up!
A couple of stray thoughts…
*Thanks to Kurma dasa for the black salt idea! Black salt in very sulfuric and makes it taste a bit eggy. I may even start adding 1/2 teaspoon rather than just 1/4.
*Ok, let me grippe a bit about vegan bread. WHY does vegan break have to automatically equal small? The slices are thin and the loaves are too small and too short. What gives, vegan bread-makers? Let’s have normal-sized vegan bread. Oh, and please, no nuts in the bread, ok? Just normal bread.
Enjoy!
