Tofu Scramble With Zucchini And Mushrooms Food

SCRAMBLED TOFU

Steps:

• Combine ingredients for SPICE BLEND and set aside until needed.
• In skillet over medium-high heat, heat oil. Saute onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes.
• Add the SPICE BLEND and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
• Crumble in the tofu in big chunks and mix well, being careful not to crush it; use a lifting motion when stirring it around; you want it to remain chunky. Allow to cook for 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking.
• Add the lemon juice.
• Add the nutritional yeast and mix it up.
• If the mixture is sticking to the pan, add spashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
• Grate the carrot into the tofu mixture and fold.
• Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
• VARIATIONS:.
• Tofu Rancheros: Add 1 cup of salsa at the end, cook for 1 minute extra.
• Asian-Style Scrambled Tofu: Add 2 tablespoons of minced ginger with the garlic, use peanut oil instead of olive oil, substitute shiitake mushrooms, and omit the thyme and nutritional yeast. Mix in 1 cup of thinly sliced scallions at the very end.

TOFU SCRAMBLE WITH ZUCCHINI AND MUSHROOMS

Steps:

• Heat butter in a skillet over medium heat and cook zucchini and mushrooms until softened, 5 to 8 minutes.
• Meanwhile, place tofu between 2 layers of paper towels and lightly press to release extra liquid. Place pressed tofu in a bowl and thoroughly mash with a fork. Stir in turmeric and garlic powder.
• Add tofu to skillet with vegetables and saute until lightly browned, about 5 to 8 minutes. Season with salt and pepper.

TOFU SCRAMBLE

Steps:

• Drain the tofu, then break it apart using your hands or a couple of forks, until it resembles egg scramble.
• Mix together the tofu, nutritional yeast, garlic, onion, Kala Namak, turmeric, paprika, and pepper. Let sit for 5 minutes to let the flavors sink in.
• On medium-low heat, sauté tofu until hot, about 8-10 minutes. I use a nonstick pan to cook my scramble, so I don't find oil is necessary, but you can cook in 2 teaspoons of oil.

TOFU SCRAMBLE

Steps:

• Saute all of the vegetables in a small amount of water in non-stick pan.
• When veggies are mostly soft, add the crumbled tofu, spices and salt & pepper and stir to combine. The mixture should turn yellow from the spices and begin to look like eggs.
• Continue to cook until most of moisture from the tofu has cooked off and it's heated through, stirring frequently so as not to stick.

TOFU SCRAMBLE RECIPE

Steps:

• Grease a nonstick pan, or add a little oil to prevent sticking. Sauté the vegetables and garlic over medium heat until lightly browned. Drain the tofu, then add it to the pan. If using firm tofu, break it up with a spatula (silken tofu will break up on its own as you stir). Add the spices and salt. Continue to cook-stirring occasionally-until the tofu is hot and extra liquid has evaporated so it looks like scrambled eggs. Stir in the spinach until it wilts, then serve with toast, home fries, sliced avocado, salsa or hot sauce, a sprinkle of black pepper and nutritional yeast, or whatever you wish. View Nutrition Facts

SCRAMBLED TOFU WITH HUMMUS AND AVOCADO

Steps:

• Finely dice the vegetables.
• Heat a non stick frying pan with the olive oil and add the carrot, zucchini, mushrooms and spices. Sauté for a few minutes.
• Drain the tofu and add it to the vegetables and stir through for a further 3 minutes. Add the tamari.
• Steam the spinach and make the toast in the final few minutes of cooking.
• Spread hummus over the toast and spoon the tofu mixture on top. Add sliced avocado and spinach and serve.