Guest guest Posted September 25, 2002 Report Share Posted September 25, 2002 Hi, While looking at the two recipes posted today using eggs, I wondered if anyone has come up with a good recipes using Tofu to make fake scrambled eggs as it were. I remember a breakfast I went to where they made eggs from Tofu with Turmeric and something else, but I've forgotten the something else part. A friend would really like this recipe as she doesn't want to use any eggs at all. Does anyone happen to have one? Thanks! Pam ======================================= Read to a child, it will greatly benefit their life. Children & Juvenile Books http://members.aol.com/pamsbooks/index.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2002 Report Share Posted September 26, 2002 >Hi, > >While looking at the two recipes posted today using eggs, I wondered >if anyone has come up with a good recipes using Tofu to make fake >scrambled eggs as it were. > >I remember a breakfast I went to where they made eggs from Tofu with >Turmeric and something else, but I've forgotten the something else >part. > >A friend would really like this recipe as she doesn't want to use >any eggs at all. > >Does anyone happen to have one? I do. I've made it many times and it's quite good. Scrambled Tofu Drain and mash firm or extra firm tofu. Heat skillet with olive and canola oil mixed (about 2-3 Tbsp). Saute chopped onions, celery, garlic, sweet peppers, mushrooms, and shred carrots until crisp-tender (I frequently use whatever leftover veggies I have or the " almost gone " veggies that don't have enough for a side dish. Peas are good, I go for a nice color mix/effect). Add turmeric (1/4 tsp) about one minute into the saute. Add mashed tofu and mix thoroughly. Add marjoram, tarragon, basil, oregano, parsley, sage, and more turmeric. Sprinkle with soy sauce or Bragg's Liquid Aminos. Cook until liquid is about 70% evaporated. Add 1/4 to 1/2 cup nutritional yeast. Cook until desired consistency. Salt and Pepper to taste. Adjust ingredients to your taste. Turmeric is the yellow and the nutritional yeast adds a lot of " yum " to the flavor and texture. Enjoy! Susan -- --------- Please visit my website: http://members.cox.net/sbcogan Also, check out an excerpt of " Jubilee, " which will be published in the next few months: http://members.cox.net/sbcogan/jubileejones.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2002 Report Share Posted September 26, 2002 Susan, I bought a bottle of Bragg’s Liquid Aminos once, and a couple of years later threw it out unopened because I never could remember what I bought it for. What IS in the bottle and what else do you use it in beside scrambled tofu? Scrambled Tofu Drain and mash firm or extra firm tofu. Heat skillet with olive and canola oil mixed (about 2-3 Tbsp). Saute chopped onions, celery, garlic, sweet peppers, mushrooms, and shred carrots until crisp-tender (I frequently use whatever leftover veggies I have or the " almost gone " veggies that don't have enough for a side dish. Peas are good, I go for a nice color mix/effect). Add turmeric (1/4 tsp) about one minute into the saute. Add mashed tofu and mix thoroughly. Add marjoram, tarragon, basil, oregano, parsley, sage, and more turmeric. Sprinkle with soy sauce or Bragg's Liquid Aminos. Cook until liquid is about 70% evaporated. Add 1/4 to 1/2 cup nutritional yeast. Cook until desired consistency. Salt and Pepper to taste. Adjust ingredients to your taste. Turmeric is the yellow and the nutritional yeast adds a lot of " yum " to the flavor and texture. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 26, 2002 Report Share Posted September 26, 2002 Hi Pam, I haven't tried this, but it looks good! I hope your friend enjoys it. Melinda Tofu Scramble (4 servings) 1/2 small red bell pepper -- chopped 1/2 yellow red bell pepper -- chopped 1/2 green bell pepper -- chopped 2 small tomatoes -- chopped 1/2 small red onion -- thinly sliced lengthwise 1 small red or white rose potato -- coarsely shredded 2 Tablespoons extra virgin olive oil 1 14-oz. package firm tofu -- crumbled 1/4 cup raw pumpkin seeds or sesame seeds Combine peppers, tomatoes, onions, potatoes, and olive oil in a large, deep skillet or flat bottom wok. Saute over high heat for 3 to 4 minutes. Drain and rinse tofu. Crumble by squeezing the tofu through your fingers. Add to skillet along with pumpkin seeds and toss to heat through. Season with salt and pepper to taste. Serve with whole grain bread topped with nut butter or fruit spread and some fresh fruit. If you're a cheese lover, go ahead and add 1/2 cup of cheese (preferably vegan to go with the vegetarian theme of this recepe). Quote Link to comment Share on other sites More sharing options...
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