Wednesday, December 28, 2011

Tofu Scramble

After trying different recipes of tofu scramble, I finally come out with one that totally satisfies me. It took me about 10 months of being vegan to accomplish it. I tried many different things, from different recipes, to different seasonings, and different techniques and finally somewhere between vegan quiche and old, plain scramble got this "eggy", fluffy and delicious tofu dish. I love making it for dinner and than having leftovers for few days. It keeps well in the refrigerator. The secret to the fluffiness is a mixture of light, organic miso paste and lemon juice. It makes it unbelievably moist, but at the same time not watery at all.

Tofu Scramble 

  • 1  8oz. package of baby bella mushrooms, sliced
  • 1 large onion, diced
  • 1-2 bell peppers, red and orange, chopped
  • 1/2 cup carrots, cut into matchsticks or grated
  • 1 TBS olive oil, to saute veggies
  • 1 14oz. package of extra firm or firm organic tofu, drained well and crumbled
  • 2 tsp organic miso paste, I use low sodium
  • 2 TBS freshly squeezed lemon juice
  • sea salt and freshly ground black pepper
  • 1/4 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • pinch of Hawaiian black lava salt (optional)
  • 1/4 cup nutritional yeast (optional - adds cheesy flavor)
  • 1/4 cup of bread crumbs
  • 1/2 bag of fresh, washed spinach leaves
  • 1/4 cup of chopped green onions for garnish

Saute first five (5) ingredients on the skillet until mushrooms and carrots are cooked, add crumbled tofu, and stir well to incorporate tofu into the mixture. Let it simmer on low heat until tofu gets hot. In a bowl mix miso paste and lemon juice, if too thick add more lemon juice or few teaspoons of filtered water. Pour the mixture over the tofu and veggies and mix well to coat it. Add all the seasoning, and breadcrumbs. Mix well. Taste it after seasoning to make sure that it doesn't need more, tofu tends to need more salt, also it depends on the type of your miso - if you have a regular miso, not the low sodium one, you might not need as much salt. Mix in the fresh spinach and garnish with chopped green onions (optional). Serve with toast and guacamole slices or in a wrap.

Turmeric is pretty crucial in this recipe, as it makes the tofu yellow, so it actually look like eggs. I have made it before without turmeric and it was still pretty tasty, but it looked little weird, because tofu was just white. Nothing wrong with it, but it just look better yellow. Black lava salt supposedly adds "egginess" to the scramble. Not sure if I really noticed it as much, I have made it without black lava salt before. From all the different variation of tofu scramble this one is by far the one I like the most. I think it's the moisture of miso-lemon that makes it for me.

PS. The picture is not very flattering, but that's what you get, when you're starving and all you want to do is eat your dinner, not photograph it! :)

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