This Can't Be Tofu!

[Guest guest]

I was surprised when I discovered that this cookbook is not 100%

vegetarian. It has at least three recipes that call for seafood.I

thought Deborah Madison was a devout vegetarian?

 

Here's a little different version of scrambled tofu I'd like to try.

 

* Exported from MasterCook Mac *

 

Migas #2

 

Recipe By : This Can't Be Tofu! Deborah Madison, p108

Serving Size : 2 Preparation Time :0:00

Categories : Vegan Soyfoods

Breakfast Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 package soft tofu

1 1/2 tablespoons olive oil -- or butter

- or mixture of both

2 pinches turmeric

1 jalapeno -- seeded and diced

3 scallions -- slit lengthwise

- then chopped

salt

2 eggs -- lightly beaten

- or 1 egg and 2 egg whites

1/4 cup chopped cilantro

2 Roma tomatoes -- seeded and chopped

1/2 cup grated Muenster cheese

- or Monterey Jack

2 cups tortilla chips -- heaping

 

Press the tofu to get most of the water out while you gather the rest

of your ingredients.

 

Heat a medium nonstick skillet and add the oil. When hot, crumble the

tofu into the pan into pieces about the size of scrambled-egg curds.

Sprinkle with the turmeric, add the chile and scallions, and season

with 1/2 tsp salt. Cook over high heat, stirring occasionally, until

any water remaining in the tofu has cooked away, but not so long that

the tofu turns hard. It should remain a little tender, like scrambled

eggs.

 

Pour in the eggs and add the cilantro and tomatoes. Reduced the heat

a little and cook, stirring constantly, until the eggs are nearly as

dry as you like them. Add the cheese and tortilla chips and continue

cooking until the eggs are done. Serve onto plates with a slotted

spoon so that any remaining water in the tofu stays in the pan.

 

All Tofu Migas: If you're not using eggs, use the entire carton of

tofu and an extra pinch of turmeric to give them a nice yellow hue.

Once the tofu has firmed up, add the cilantro, tomatoes, cheese, and

tortillas, cook until the cheese is melted and everything is hot.

 

NOTE: To make your own corn chips, start with corn tortillas --

stale, if possible -- and cut them into strips or wedges. Spray

lightly with oil or leave dry. Bake at 425F until crisp or microwave

a single layer of chips at a time, for 1 minute on high, then turn

and microwave for 40 seconds longer, or until crisp.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving (excluding unknown items): 1395 Calories; 78g Fat (49%

calories from fat); 25g Protein; 160g Carbohydrate; 216mg

Cholesterol; 1330mg Sodium

Food Exchanges: 10 Starch/Bread; 1 Lean Meat; 2 Vegetable; 15 Fat

 

NOTES : Eggs (and tofu, too) scrambled with crunchy tortilla chips

are good to have at any meal. You can make your won chips or -- just

as good and, frankly, more convenient -- use tortillas chips straight

from the bag. Serve with warm wheat or corn tortillas and salsa.

 

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