Tofu Scramble With Hollandaise Sauce Food

TOFU SCRAMBLE WITH HOLLANDAISE SAUCE

Steps:

• -----------TofuScramble-----------.
• Drizzle enough oil to cover bottom of fry pan.
• Heat over medium heat and add onion, bell pepper and tofu.
• Cook, stirring frequently, until tofu loses most of it's moisture.
• Add the rest of the ingredients and turn the heat up a little.
• Continue cooking until mixture resembles scrambled eggs.
• ---------HollandaiseSauce----------.
• Put nutritional yeast flakes, flour, soy milk, paprika and salt in a saucepan and whisk over medium heat until mixture thickens and bubbles.
• Cook for one more minute after you see it start bubbling.
• Remove from heat and add margarine and mustard.
• Whisk together until margarine is incorporated.
• Drizzle over tofu scramble and serve.

TOFU SCRAMBLE

Steps:

• Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
• In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
• Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
• Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.

VEAL OSCAR WITH HOLLANDAISE SAUCE

Steps:

• Sprinkle cutlets with lemon juice and pepper on both sides.
• Dust with seasoned flour.
• Heat butter in a large skillet.
• Saute cutlets over moderately high heat for 4 minutes on each side, until lightly browned.
• Remove to a warm platter.
• On each cutlet place 4 spears of asparagus and one crab leg.
• Cover with Hollandaise sauce.
• For the sauce: Combine egg yolks and lemon juice in the top of a double boiler over hot, not boiling water.
• Add butter, 1 piece at a time, stirring constantly until melted.
• Continue stirring until thickened.
• Serve over veal oscar.
• The sauce makes about 3/4 cup.

TOFU SCRAMBLE WITH SOYRIZO

Steps:

• Crumble the tofu into large pieces. Remove the soyrizo from its clear wrapper and mix one of the sausages with the tofu. I found one link is plenty here.
• Chop up the onion and bell pepper and saute it with the tofu/soyrizo mixture for about 5 minutes. Stir this frequently as it may stick and add a bit more oil if you want.
• Warm your tortilla if using and then spread the tofu/soyrizo mixture on the tortilla. Fold up and enjoy.
• You can also wrap the tortillas up in tin foil and keep warm, this will soften the tortilla.
• Serve with your favorite salsa.
• Ole!