Thursday, July 2, 2009

Scrambled

It is time for vegan training wheels, also known as: scrambled tofu.

Yeah, it's no Tofu Wellington- but it is the building block of vegan cuisine. Or, you know, possibly proof that I do in fact, make more than just sweets.
Maybe.
It's a good staple to have, regardless. Sometimes you want to whip up a crazy strudel, sometimes not so much. This can be as simple or as complicated as you like, (virtually) anything knocking around your fridge can go in this. I ran with zucchini, because they were in season, and we had a ton.

The most important step to this dish is: draining the tofu. You see that puddle that the (extra firm) tofu is swimming in? That is not flavor, you don't want that.


Cut the tofu in half:

Then cut the halves in half. Now that you've got it into manageable chunks, you want to get rid of as much water as possible. This is the setup I use:
Fold a clean kitchen towel in half and place half of the towel on the cutting board, draping some excess off. On top of that, put a layer of paper towels, and place the tofu pieces on that. Put a paper towel on top of of the tofu, and fold the excess kitchen towel over the top. The tofu is now sandwiched in between paper towels & kitchen towels to absorb any water that comes out. Now you need to apply pressure. I use a 9x9 glass baking dish with four cans of beans for weight- as an extra bit, I put a heavy book on top of it all.
Still there?
It looks like this:

Awesome.

Anywho, actually making this stuff:

Scrambled

Oil for frying
2 Cloves of garlic (to taste)
1 Medium yellow onion
1 Tub (16 oz) of the drained extra firm tofu
2 zucchini (or any combo of veggies you like)

Spices

Cumin
Turmeric
Thyme
Fresh Parsley

Chop the garlic and onions, and whatever veg you've decided on. Set the veg aside for later.
In a large sauté pan, add enough oil to cover the bottom and add the onions and garlic.
Cook on medium low until the onions are translucent, careful not to let the garlic burn
Scootch the onions etc to the sides of the pan and add the tofu.
Up the flame to medium and let the tofu get a bit of a nice color going.
Add the spices. As far as spices go for this: I like a lot of cumin, a little less thyme, and enough turmeric for color, It's not an exact science. Add a bit of salt.
Scootch the tofu aside and add the veg to the center of the pan.
Let cook on it's on until slightly softened, then stir to incorporate
Salt & pepper to taste.
Shred a bunch of fresh parsley over the top and enjoy!



2 comments:

Kathy said...

yum! very nice photos. Must try the super-draining procedure. kathy

Decorator said...

Thank you so much for showing me your draining procedure! I've always been so frustrated with the water left over in my tofu.