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Scrambled Tofu
The tofu mixture can be used to make a quick sandwich, or can be served in place of scrambled eggs while surrounded by traditional sides. The turmeric is a healthy addition that colors the mixture with the familiar yellow hue associated with freshly scrambled eggs.
Ingredients:
Spices:
- 1/2 teaspoon black peppercorns freshly ground
- 1/2 teaspoon white peppercorns freshly ground
- 2 cloves freshly ground
- 1/2 teaspoon turmeric powder
Other Ingredients:
- 1/8 cup Honey
- 1/8 cup Apple Cider Vinegar
- 2 heaping tablespoons of Vegetarian Mayonnaise
- 1/2 teaspoon salt
Preparation:
Special Note: If you can not locate especially firm and dense tofu, and if the tofu you have is soft, spongy, and and moist you may gently squeeze the tofu to expel water. To do this slice the tofu into 1/2" thick slabs, place the slabs on a blotter of paper towels, cover the tofu with another layer of paper towels, and press the tofu to force the water into the blotter paper. When the paper is saturated repeat the process with fresh paper. Do this until the tofu is noticeably dry. I use 3 layers of towels on the top and bottom and usually make four pressings to extract the water from the tofu. This procedure can be avoided by locating and purchasing a good example of firm and dense tofu.
Place the tofu in a mixing bowl.
Add the spices and other ingredients to the mixing bowl.
Mash the contents into a scrambled mixture with a potato masher. Mix thoroughly.
Place the mixture in the fridge and store to let the flavors mingle and blend.
You may serve when ready, but keep in mind that it takes several hours for the turmeric to blend and color the mixture with a bright yellow hue.