Mushroom Scrambled Tofu Food

MUSHROOM SCRAMBLED TOFU

Steps:

• Heat the margarine in a large skillet. Add the mushrooms and cook over medium heat until they are done to your liking. Turn up the heat to cook away any liquid that has formed.
• Add the remaining ingredients and cook over medium heat, stirring frequently, until everything is heated through, about 5 minutes, and serve.
• Though tofu is now a household word and quite widely available, it still causes a fair amount of befuddlement. I call this phenomenon "fear of tofu." The most common complaint I hear is that it is just so bland. People have told me they think it tastes like soap or a sponge. I politely refrain from asking them when they last made a meal of soap or sponges, and instead, I point out that tofu's blandness can be its greatest asset. Actually, tofu is sort of like a sponge-and I mean that in the most positive sense. Its absorbent texture helps it soak up the flavors of whatever it is being cooked or seasoned with.
• Just as cheese is coagulated from milk, tofu is coagulated from soymilk. A culturing medium is used to solidify it and form it into rectangular blocks. It's those quivering white blocks that seem to send tremors of fear-or at least extreme reluctance-into the hearts of many skeptics.
• In Natalie Goldberg's classic book, Writing Down the Bones, she relates an amusing saying used by her late Zen teacher, Katagiri Roshi: "Fighting the tofu." This refers to the ego putting up a pointless struggle. "It's fruitless to wrestle with [tofu]," goes her analogy. "You get nowhere."
• So don't struggle with tofu-use it in simple preparations that harmonize with its basic bland goodness. But if you honestly can't make peace with it, don't feel bad or guilty. Tofu skeptics who want to put more soy in their diets can do so in other wonderful ways, as you will see in the list on page 147.
• Calories: 101
• Total Fat: 6g
• Protein: 8g
• Carbohydrate: 4g
• Cholesterol: 0mg
• Sodium: 88mg

TOFU SCRAMBLE

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
• Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

SCRAMBLED TOFU

Steps:

• Crumble tofu with your fingers.
• Combine with nutritional yeast.
• Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
• Spray a nonstick skillet with cooking spray.
• Add tofu mixture to skillet.
• Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
• Add salt and pepper.
• VARIATION: If desired, you can make Vegetable Scrambled Tofu.
• Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
• Add tofu and continue as above.
• To add additional color use a bit more tumeric. It is what supplies the color.