Tofu Scramble

[Guest guest]

Hi,

 

Does anyone have a good, foolproof tofu scramble recipe? I've tried

making it a few different ways, but results have been lukewarm.

 

Thanks!

 

Liana

[Guest guest]

>Hi,

>

>Does anyone have a good, foolproof tofu scramble recipe? I've tried

>making it a few different ways, but results have been lukewarm.

 

My recipe's at

http://www.reluctantvegan.com/2005/01/yesterdays-menu-as-best-as-i-can.html

-- the main things are the turmeric and the onions. Whenever I've

left either thing out, it's been mediocre.

 

serene

[Guest guest]

To one package of extra firm tofu (not silken) I add (adjust amounts to your liking):

 

1 Tbls oil (I use olive and sesame seed but any kind will do)

1/2 med onion - peeled and diced

1 med carrot - peeled if not organic, washed if organic, grated or shredded - your choice

1/2 green bell pepper - seeded and diced

1/2 red, orange, or yellow pepper - seeded and diced

1-2 tsp turmeric

1-2 tsp garlic powder (DH is allergic to fresh garlic so we use garlic powder but you can use one clove of fresh garlic if you'd like - peeled and minced)

1 1/2 tsp dried basil

Any other fresh or frozen veggies I have on hand. If I don't have any, it's okay. I just go with what I have.

 

Crumble tofu and put in a colander to drain. Sauté the onion, green pepper, and carrots (also fresh garlic if using) in approx. 1 tablespoon oil until the onions are translucent. Add the tofu, basil, turmeric, and garlic powder and continue to sauté over med heat until the tofu is browned.

 

If I have left over baked potatoes, I love to dice them and throw them in also at the very end. You can also sauté Gimme Lean Soysauge (mash with a potato masher or fork) and add that. If I use the soysauge, I add it right after I've sautéed the onions, carrots, and peppers. When it browns, I then add the tofu. Of course you can cook the soysauge and potatoes separately and have three courses, but I don't like the extra pans to clean up! I serve this with ground flax seeds and nutritional yeast as condiments.

 

God's Peace,

Gayle

 

[Guest guest]

I get the firm tofu, crumble it up and mix it in with

sautee'd mushrooms, onions, bell peppers. (sauteed

with olive oil) Then I season with garlic granules,

tumeric. Sometimes I add gimmelean sausage.

 

 

 

--- liana_rosabal <OhBoyPeas wrote:

 

>

>

> Hi,

>

> Does anyone have a good, foolproof tofu scramble

> recipe?

 

 

 

Take Mail with you! Get it on your mobile phone.

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[Guest guest]

Very interesting. I just read the benefits of turmeric for arthritis and was going to buy some for my dogs. Is it a spice as well as a bottled herb or the same thing?

 

Lisa

 

-

quintmom

Monday, February 07, 2005 2:51 PM

Re: Tofu Scramble

 

 

To one package of extra firm tofu (not silken) I add (adjust amounts to your liking):

 

1 Tbls oil (I use olive and sesame seed but any kind will do)

1/2 med onion - peeled and diced

1 med carrot - peeled if not organic, washed if organic, grated or shredded - your choice

1/2 green bell pepper - seeded and diced

1/2 red, orange, or yellow pepper - seeded and diced

1-2 tsp turmeric

1-2 tsp garlic powder (DH is allergic to fresh garlic so we use garlic powder but you can use one clove of fresh garlic if you'd like - peeled and minced)

1 1/2 tsp dried basil

Any other fresh or frozen veggies I have on hand. If I don't have any, it's okay. I just go with what I have.

 

Crumble tofu and put in a colander to drain. Sauté the onion, green pepper, and carrots (also fresh garlic if using) in approx. 1 tablespoon oil until the onions are translucent. Add the tofu, basil, turmeric, and garlic powder and continue to sauté over med heat until the tofu is browned.

 

If I have left over baked potatoes, I love to dice them and throw them in also at the very end. You can also sauté Gimme Lean Soysauge (mash with a potato masher or fork) and add that. If I use the soysauge, I add it right after I've sautéed the onions, carrots, and peppers. When it browns, I then add the tofu. Of course you can cook the soysauge and potatoes separately and have three courses, but I don't like the extra pans to clean up! I serve this with ground flax seeds and nutritional yeast as condiments.

 

God's Peace,

Gayle

 

[Guest guest]

Turmeric, the way I use it is a powdered spice. However, because of its many

health benefits, you can also find it in capsule form. I don't know about a

liquid form. It has a mild taste.

 

God's Peace,

Gayle

-

Lisa Bakalars

Monday, February 07, 2005 7:02 PM

Re: Tofu Scramble

 

 

Very interesting. I just read the benefits of turmeric for arthritis and was

going to buy some for my dogs. Is it a spice as well as a bottled herb or the

same thing?

 

Lisa

[Guest guest]

I like mine with veg. oyster sauce, red chili flakes and lots of

green onions. yum. I usually spoon it into a pita - no plate to

wash

Peace,

Diane

 

ps Re: tumeric powder -- it's also used as a dye - the Buddhist monks

in Sri Lanka dye their robes with it.

 

 

, " liana_rosabal "

<OhBoyPeas@a...> wrote:

>

>

> Hi,

>

> Does anyone have a good, foolproof tofu scramble recipe? I've tried

> making it a few different ways, but results have been lukewarm.

>

> Thanks!

>

> Liana

[Guest guest]

My tofu scramble recipe is as below except that we normally add some

taco seasoning as well, and then saute it until its hot. We serve it

in a tortilla with salsa and maybe some vegan cheese slices (I hate'm

but some like 'm).

 

Its delicous

 

Yvonnne

 

 

 

> I get the firm tofu, crumble it up and mix it in with

> sautee'd mushrooms, onions, bell peppers. (sauteed

> with olive oil) Then I season with garlic granules,

> tumeric.

[Guest guest]

Hmmm. The taco seasoning sounds good.

 

Ed Valentine

 

 

--- Yvonne <yummy1 wrote:

 

> My tofu scramble recipe is as below except that we

> normally add some

> taco seasoning as well, and then saute it until its

> hot.

 

 

 

 

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