Received 01:01:03 on 07/08/91, Posting #    23 *****
 
 
Subject:     rec.food.veg scrambled tofu
From:        Jerome Grimmer <ap429@cleveland.Freenet.Edu>
 
 
 
 
Article 16975 of rec.food.veg:
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From: doll@eng.umd.edu (Steven Doll)
Newsgroups: rec.food.veg
Subject: The Best Scrambled Tofu Recipe
Message-ID: <1991Jul01.141600.29054@eng.umd.edu>
Date: 1 Jul 91 14:16:00 GMT
References: <19270@megatest.UUCP> <2241@uqcspe.cs.uq.oz.au>
Organization: College of Engineering, Maryversity of Uniland, College Park
Lines: 59
 
 
                      **  Scrambled Tofu  **
 
(1) Put  1 1/2 lb. tofu into a pot.  Use a fork or potato masher
    to break up the tofu into curds resembling scrambled eggs.
 
(2) In a small bowl combine 3 Tb. nutritional yeast, 3 Tb. white
    miso, a few drops shoyu, 3 Tb. water, and 1/4 tsp. tumeric.
    These ingredients are essential to good flavor and color of
    this dish.  Mix well with a spoon and fold into tofu.  Cover
    pot and heat gently until tofu is well warmed.  Stir from
    time to time.  If necessary, a few drops of water may be added
    to prevent burning and to keep tofu creamy.
 
(3) Meanwhile, thinly slice 2 Italian peppers, 6 fresh mushrooms,
    and half of one small onion.  In a frying pan fry the vegetables
    in 2 Tb. oil over high heat until nicely browned.  Salt lightly,
    turn off fire.  If you like, deglaze pan with 1 Tb. tawny port.
    Fold cooked vegetables into tofu.
 
(4) Serve with toasted whole wheat bread and chopped straight
    leaf parsley.
 
 
             **  Simplifications and Variations  **
 
    This is the way I have adapted Bloodroot's recipe:
 
(1) Break up a 1 lb. block of fresh medium tofu into scrambled
    egg consistency.  (I like to use my hands.)  Note: make
    sure the tofu water has been changed so that as much as
    possible of the bitter (tofu)whey-water has been removed.
 
(2) Slice 2 small onions, 1 or 2 zuccinis, and 1 ripe tomato.  In
    a heavy skillet over medium-high heat fry onions and zuccinis
    until soft and a little brown (5 minutes).
 
(3) In a small bowl combine 1 tsp. Shoyu or Tamari, 1 Tb. white
    miso, 1/4 tsp. tumeric, and a pinch of ground white pepper.
    Fold into tofu.
 
(4) Add tofu and chopped tomato to fried veggies in frying pan.
    Turn heat to low-medium and cook for about 8 to 10 minutes.
    Add a little water or oil if necessary to keep tofu moist.
 
(5) Serve with coffee and fresh-baked whole wheat toast.
 
 
Recipe originally from Dik Rose.  Found in _The_Second_Seasonal
Political_Palate,_A_Feminist_Vegetarian_Cookbook_ by the
Bloodroot Collective.  Sanguinaria Publishing: 85 Ferris Street
Bridgeport, Connecticut 06605.  This is an excellent collection
of gourmet vegetarian recipes.
 
                      e   n   j   o   y
 
 
---Steven
doll@wam.umd.edu
 
--
Abort, Retry, Fail, Panic? P
According to the Hitchhikers Guide to the Galaxy, Don't Panic.
Abort, Retry, Fail? F
According to teachers at SIUC, don't fail. So what am I supposed to do?
 
*****