Thai Vegetable Scramble - 2 Char's - vegan style with tofu

[Guest guest]

Char.

 

I loved this recipe and what with Thai being my #1 way of cooking, well I just

could not resist modifying it. In that I do not eat eggs and therefore make

Tofu Scrambles for breakfast when I feel like an " omlett " ... not me , i don't

feel like one... my taste's desire does .... Plus I like the more spicy

(hotter) Thai flavors, so I keep a bag of Thai chili in my freezer at all times.

 

Anyway... I adlibbed on your recipe to make it vegan. I hope you do not mind.

To me, working with someone's recipe as a base is the best complement one can

give.

 

If you do not have unrefined coconut oil, use virgin olive oil or peanut oil

instead

..

 

Thai Vegetable Scramble - 2

 

1 Tbsp unrefined coconut oil

1/3 small zucchini, finely chopped

1/4 small onion, finely chopped

1/3 small red bell pepper, chopped

1/4 pring kee noo (Thai) chile, finely chopped with seeds (optional - very hot

chili)

 

8 oz Firm (refrigerated ) Tofu (Leasa or Nasoya Brand)

1 tsp Fresh dill weed, finely chopped or 1/4 tsp dry Dill Weed

(dill weecd is a great herb for eggs and gives the tofu an even more

egg-like taste)

2 Tbsp Agar

 

In a small ( I uses stainless steel) pan, melt the coconut oil. Add the

zucchini, onions, and red

bell pepper and sauté until tender.

 

Blend the tofu plus agar and dill weed till smooth..

 

Pour tofu w/ the agar into the pan when the vegetables are tender and scramble

till done to your liking. I generall let my tofu scrambles cook till they show

a bit of browning.

 

Serve immediately.

--

 

Modified by Alyssia, from a recipe by Char Haz

 

 

=================================================

 

Original Char Haz Recipe...

 

 

 

Thai Vegetable Scramble

 

1 tablespoon coconut oil

1/3 small zucchini, finely chopped

1/4 small onion, finely chopped

1/3 small red bell pepper, chopped

1 to 2 organic eggs

sea salt and black pepper, to taste

 

In a small pan, melt the coconut oil. Add the zucchini, onions, and red

bell pepper and sauté until tender.

Wisk eggs gently in a small bowl. Add salt and pepper to taste.

Pour eggs into the pan when the vegetables are tender and scramble

lightly.

Serve immediately.

--

Char Haz

 

 

 

[Guest guest]

I was just going to ask that about the oil, I have peanut oil and EVOO (Extra

Virgin Olive Oil), anyone have a recommendation as to which would be better?

 

Jen

 

Alyssia <deechun_sa_ngop wrote:

Char.

 

I loved this recipe and what with Thai being my #1 way of cooking, well I just

could not resist modifying it. In that I do not eat eggs and therefore make Tofu

Scrambles for breakfast when I feel like an " omlett " ... not me , i don't feel

like one... my taste's desire does .... Plus I like the more spicy (hotter) Thai

flavors, so I keep a bag of Thai chili in my freezer at all times.

 

Anyway... I adlibbed on your recipe to make it vegan. I hope you do not mind. To

me, working with someone's recipe as a base is the best complement one can give.

 

If you do not have unrefined coconut oil, use virgin olive oil or peanut oil

instead

..

 

Thai Vegetable Scramble - 2

 

1 Tbsp unrefined coconut oil

1/3 small zucchini, finely chopped

1/4 small onion, finely chopped

1/3 small red bell pepper, chopped

1/4 pring kee noo (Thai) chile, finely chopped with seeds (optional - very hot

chili)

 

8 oz Firm (refrigerated ) Tofu (Leasa or Nasoya Brand)

1 tsp Fresh dill weed, finely chopped or 1/4 tsp dry Dill Weed

(dill weecd is a great herb for eggs and gives the tofu an even more egg-like

taste)

2 Tbsp Agar

 

In a small ( I uses stainless steel) pan, melt the coconut oil. Add the

zucchini, onions, and red

bell pepper and sauté until tender.

 

Blend the tofu plus agar and dill weed till smooth..

 

Pour tofu w/ the agar into the pan when the vegetables are tender and scramble

till done to your liking. I generall let my tofu scrambles cook till they show a

bit of browning.

 

Serve immediately.

--

 

Modified by Alyssia, from a recipe by Char Haz

 

 

 

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[Guest guest]

On Sat, 2007-01-06 at 17:43 -0800, Jen wrote:

> I was just going to ask that about the oil, I have peanut oil and EVOO

> (Extra Virgin Olive Oil), anyone have a recommendation as to which

> would be better?

>

 

My understanding is that olive oil is healthier, but I would think that

the peanut oil would be closer to the traditional Thai flavor.

 

peace and blessings,

ben

[Guest guest]

Ben,

 

I would use peanut since I believe it has a higher smoking point and

as you said it has more of a traditional taste.

 

GB

 

 

, ben miller <wheelscribe

wrote:

>

> On Sat, 2007-01-06 at 17:43 -0800, Jen wrote:

> > I was just going to ask that about the oil, I have peanut oil and EVOO

> > (Extra Virgin Olive Oil), anyone have a recommendation as to which

> > would be better?

> >

>

> My understanding is that olive oil is healthier, but I would think that

> the peanut oil would be closer to the traditional Thai flavor.

>

> peace and blessings,

> ben

>

[Guest guest]

On Sun, 2007-01-07 at 23:02 +0000, Guru K wrote:

> I would use peanut since I believe it has a higher smoking point and

> as you said it has more of a traditional taste.

 

No doubt you're right. Though as I've stated elsewhere I could burn the

oils and hit that smoking point. As a matter of course, we only use

olive or canola oils when cooking. Given a choice between those two, for

any asian type of cooking I usuall opt for canola.

 

peace and blessings,

ben