I think people are a bit lost when it comes to tofu. It’s this white squishy block which doesn’t taste like anything. I saw an episode of Come Dine With Me once and a vegan guy on there served his dinner guests raw tofu and avocado. What the hell was he thinking? YUCK!
The number one rule is flavouring: herbs, spices and marinades are the best but sauces, bread crumbs and oils can also be great too.
On Facebook I’m constantly raving about how amazing Mykey’s scrambled tofu is, so I finally caught him in the act on Sunday morning and took some pictures.
First let’s get these ingredients down:
- A large handful of fresh baby leaf spinach (frozen is far too watery.)
- 6 large button mushrooms
- Black salt (not essential but will make the tofu smell and taste more like egg.)
- Terriyaki sauce
- 1 pack of chilled firm tofu (not silken)
- A dash of oil
- Wholemeal sourdough bread to serve
- Nutritional yeast
Heat the dash of oil in a frying pan.
Slice your mushrooms and place into the pan, stirring every minute or so.
In the meantime, drain your tofu over the sink.
When the mushrooms have begun to soften, add the tofu by squeezing it through your hands so it crumbles. Break any extra bits up with your mixing spoon.
Now add about a tablespoon of powdered turmeric, a glug of teriyaki sauce, two tablespoons of nutritional yeast and two pinches of black salt and mix together.
Add your spinach and mix in until wilted.
Now you can turn off the heat whilst you wait for you bread to toast.
Spread generously with vegan butter, add tofu and then get it all in your face, with ketchup.
Oh and be careful, other’s in your house may want some too! 😛
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Reblogged this on The Unimaginative Vegan.