Guest guest Posted March 30, 2007 Report Share Posted March 30, 2007 HELP I JUST USED MY LAST BOX OF HOARDED TOFU SCRAMBLER. DIES ANYONE HAVE A RECIPE FOR THE MIX NOW THAT YOU CANT BUY IT ANY MORE? THANKS IN ADVANCE. CHERYL Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2007 Report Share Posted April 1, 2007 Oh, man, I hope so. I can't believe they stopped making that stuff, it was sooo good! Zachary Cheryl wrote: > > HELP I JUST USED MY LAST BOX OF HOARDED TOFU SCRAMBLER. DIES ANYONE > HAVE A RECIPE FOR THE MIX NOW THAT YOU CANT BUY IT ANY MORE? THANKS IN > ADVANCE. > CHERYL > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2007 Report Share Posted April 1, 2007 >>>> HELP I JUST USED MY LAST BOX OF HOARDED TOFU SCRAMBLER. DIES ANYONE HAVE A RECIPE FOR THE MIX NOW THAT YOU CANT BUY IT ANY MORE? <<<< Isn't it frustrating when this happens? I was very sad when Arrowhead Mills stopped making its seitan mix. I do have a quick and easy way to make scrambled tofu, though it's not a mix. I use some frozen and some canned veggies -- frozen sliced mushrooms, frozen diced onions, minced garlic in a jar, canned diced tomatoes, and canned diced green chiles. It really doesn't take that long. Here's the recipe: 1 1-lb block firm tofu, well drained and coarsely crumbled 1 cup each frozen diced onion & frozen sliced mushrooms 1- 2 tbsp vegan margarine 1 tsp minced garlic 1 can diced tomatoes, including liquid 1 can diced green chiles 1/4 cup nutritional yeast 1/2 tsp ground turmeric 1/4 tsp ground cumin salt and pepper to taste Remove tofu from package and drain it, then wrap it in a tea towel, place it on a plate, and put another plate weighted with a can of something on top of it. Let it drain like this for 10 minutes. Crumble it in large chunks and set aside. Heat margarine in skillet. Saute garlic, onion and mushrooms until tender and beginning to brown. Add tofu, tomatoes, chiles, yeast and spices. Stir gently to mix without breaking up tofu. Heat for about 10 minutes until flavors blend. If necessary, add water in small amounts to prevent sticking. Bon appetit! Trish -- Trish Carr Knitting page: http://bantrymoon.home.comcast.net/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2007 Report Share Posted April 9, 2007 > HELP I JUST USED MY LAST BOX OF HOARDED TOFU SCRAMBLER. DIES ANYONE > HAVE A RECIPE FOR THE MIX NOW THAT YOU CANT BUY IT ANY MORE? THANKS IN > ADVANCE. > CHERYL Here is a seasoning mix I made up based on the Tofu Scrambler ingredients. It's not exactly like it, but it's close: Seasoning Mix (mix all together): 1/4 cup nutritional yeast 1 tsp. onion powder 1/8 tsp. red pepper 1/2 tsp. celery salt 1/2 tsp. basil 1/2 tsp. thyme 1/2 tsp. salt 1/2 tsp. turmeric 2 tsp. corn starch or flour, or 2 tbsp. instant mashed potato flakes I use it in my Monteray Frittata, whose recipe is here: http://blog.fatfreevegan.com/2006/01/monterey-frittata.html Hope this helps. I really miss the ease of using Tofu Scrambler. I was hoping that it was just my store that stopped carrying it! Susan ------------- Susan Voisin http://blog.fatfreevegan.com www.fatfreevegan.com www.veganconnection.com ------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 10, 2007 Report Share Posted April 10, 2007 Susan, Can you make a batch of this & store it? Also, it's been ages since I tried the 'original'....how do you make it? What kind of tofu? Thanks for the recipe! -April Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 April, I think it would be fine to make up a bunch and keep it in the fridge. Here's how I make it. First, I saute any vegetables I'm going to use, such as mushrooms and bell peppers. (When I add other veggies, such as potatoes or cauliflower, I cook them first.) Then I add a package of crumbled, firm or extra-firm regular(not silken) tofu. I stir it until it's hot and add the seasoning mix and enough water to moisten but not make it too wet (maybe 1/4 cup). Cook and stir for about 3 more minutes and serve. Susan ------------- Susan Voisin http://blog.fatfreevegan.com www.fatfreevegan.com www.veganconnection.com ------------- , " April " <apriljp wrote: > > Susan, > > Can you make a batch of this & store it? Also, it's been ages since I > tried the 'original'....how do you make it? What kind of tofu? > > Thanks for the recipe! > > -April > Quote Link to comment Share on other sites More sharing options...
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