Posts filed under ‘Tofu’
Isa’s Scrambled Tofu
This is my favorite scrambled tofu recipe by far. It’s one of Isa Chandra Moskowitz’s recipes from the Post Punk Kitchen. I love to switch it up and add artichokes and/or sun-dried tomatoes. If’ you’ve always wanted to try tofu, this is your recipes. Great for first timers!
1 lb. extra firm tofu, drained and pressed
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups cremini mushrooms, thinly sliced
2-3 cloves garlic, minced
1/4 cup nutritional yeast
juice of 1/2 a lime
1 carrot (this is optional, I grate it in at the end, mostly for color)
Spice blend:
2 teaspoons cumin
1 teaspoon thyme, crushed with your fingers
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt
Directions
Heat oil in skillet over medium-high. Saute onions 3 minutes, until softened. Add mushrooms, saute 5 minutes more. Add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and deglaze the pan, scrapingthe bottom to get all the garlic and spices.
Crumble in tofu and mix well. Don’t crush the tofu, just kind of lift it and mix it around. You want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necesary to keep it from sticking too much. Lower the heat a bit if you find that it is sticking. Add lime juice. Add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
Grate the carrot into it and fold. Serve with guacamole and salsa and potatoes and toast and tempeh bacon. Then rub your tummy till well into the afternoon.
Tofu Sticks
Bella loves to dip things…so this week we made “Tofu Sticks” from Simply Natural Baby Food by Cathe Olson. They are deliciously crispy AND tasty.
1 lb. extra firm tofu
1/2 cup fine bread crumbs (whole wheat) or cracker crumbs
3 T sesame seeds (optional)
1 T nutritional yeast
1/4 t paprika
1/2 t kelp powder
3 T olive oil
Press the water out of the tofu using a towel. If you use the tofu packed in water, you may want to rest something heavy on it for 10-15 minutes to get the water out. In a pie plate or shallow bowl, combine crumbs, seeds, nutritional yeast, paprika, and kelp. Cut the tofu block in 1/2 lengthwise. Turn tofu back to the widest side, and cut tofu into 1/2 inch slices across the shorter end. You should have 12 pieces.
Preheat oven to 375 degrees. Toss tofu sticks with olive oil…coating all sides. Next, carefully roll the sticks in the breading mixture until coated.
Place them on a baking sheet (stoneware works best). Bake for 25-30 minutes or until brown and crisp. You may have to turn them once.
For the sauce, I use vegenaise with a little dill pickle juice and lemon juice added. Yum! These were a big hit.
