Wednesday, January 21, 2009

my tofu scramble brings all the freaks to the yard

yeah, yeah--i'd teach you but i'd have to charge. seriously, i don't use a measured recipe. i'll give you the 411 on what i put into it and if you wanna be brave and try it, go ahead. i find most people prefer their own scrambles anyway. mine comes out tasting the same each time.

  • 1pkg super firm tofu, pressed- i press mine by putting the block between two deep plates and setting a 5lb hand weight on it, or a big can. to see a picture look at the "in the bitchen kitchen i worship seitan" entry. the details are there.
  • nooch- i start out with 1/2-3/4 cup, but sometimes will add more to taste
  • braggs- i imagine it's less than 1/4 cup. probably 3T worth at least
  • frank's red hot-about 2-3 T worth
  • ms. dash- or spike, or kroger brand ms. dash
  • garlic granules-about 1T worth
  • wet mustard-again, i'm guessing between 3-4T
  • a small onion-chopped fine
  • veggies- i like the frozen kind because it's easy, but you could just as easily chop up a carrot, celery, spinach, veggies of your choice
  • olive oil for the non stick pan

saute the onion, garlic granules in the olive oil until clear. in a separate bowl mix your pressed tofu with everything else. i mix this with my bare hands (gasp! have no fear, they're clean) so the tofu is well mixed with everything else. put the tofu in the skillet and mix it around for a while until it starts to get a little crispy like scrambled eggs. i always try a bite and will add more ingredients until i think it's just right. i like to eat mine with buttered toast, miso happy gravy, and hash browns.


ChocolateCoveredVegan said...

Haha I ove your version of the song ;o)

miss v said...

that song is totally stuck in my head now. and i love the fact that you own the fact that don't measure. i don't either really, unless i know i'm going to post. nice work missus!

Jen aka Jewbacca said...

i forgot to mention that i put about 1t of turmeric in there too for color.

Bianca said...

I like the idea of adding Frank's Red Hot. I've never tried hot sauce on my scramble, but it's time to start. Hot sauce makes everything better.

Chelsea said...

Mustard! Like cheezy sauce, why didn't I ever think of that? I put a couple chipotles in adobo in my scramble over the weekend and it was pretty yummy :)

Jen aka Jewbacca said...

something else i didn't think of mentioning is that i use a pretty big package of tofu. i don't know the weight per se, but using a tiny pkg of tofu would probably not work with all that nooch, bragg's, and mustid.

xo jewy