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    Just the thoughts and cookings of a software engineer that likes to make foodstuffs from time to time in the bay area of California.
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Cookbook Challenge: Tofu Scramble

2009 Cookbook Challenge: Cook a new recipe at least once a month from one of my currently owned cookbooks. Each new recipe I cook and post from a cookbook in my collection “earns” me $5.

Recipe 4: Tofu Scramble from Yellow Rose Recipes (Joanna Vaught)

2009 Cookbook Challenge Total: $20

Tofu Scramble

I made a tofu scramble for the first time last week and, to my surprise, really enjoyed it. I think most of the vegan cookbooks have a recipe for a tofu scramble and I don’t mind giving them a try — now.

I made this in my cast iron pan and thought it went well. Yes, learning still how to cook in cast iron but cleanup was easy with a little salt. I think, though, that I prefer the texture of the other tofu scramble that was crumbled into the pan. Vaught’s (photo above) version called for cubing the tofu, sauteing it for a few minutes, and adding a spice mixture later. There’s not a nutritional yeast flake in sight.

Also, I learned something with the seeding of the tomato before putting it in. Great idea!

I like the options she has listed like Pesto, Savory Mustard,  Greek, and Mexican. Now that I have this jar of this spice mixture, I guess I will have to make more tofu scramble. OK! Fine by me!

I served this with a couple slices of toasted wheat bread (no honey in ingredients… checked) and Earth Balance spread on top. Not necessarily a diet meal, but I was surprised when I learned that this was fewer calories than the 2 scrambled eggs in butter I was eating on weekends.

Not vegan yet, but at least I think I have finally found a replacement for scrambled eggs! Didn’t miss them either time I did a tofu scramble like I thought I would.

Other Cookbook Challenge entries »

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Quick Tofu Fried Rice

Tofu fried rice

I saw Tofu vegetable fried rice today through foodgawker and it inspired dinner!

Quick Tofu Fried Rice

1 block firm tofu, drained, pressed, cubed
1/2 onion, chopped
2 cups (ish?) leftover brown rice
1 cup (ish?) frozen mixed vegetables, thawed
1/3 cup (ish?) low-sodium soy sauce
freshly ground pepper
1 teaspoon (ish?) vegetable oil

I drained the tofu, wrapped it in one paper towel, then wrapped that with a kitchen towel. I then put a heavy cast iron pan on it and let that sit while I chopped up the onion and thawed the vegetables.

I sliced the tofu lengthwise then cubed it so that they were small-ish cubes.

Heat some vegetable oil in a skillet over medium. When it’s hot, add the tofu cubes. I flipped them around to get as much of the sides browned as possible. Cook for about 5 minutes. Remove and save.

Add some vegetable oil to the skillet. Once it’s hot, add the onion and vegetables. Stir-fry for about 5 minutes. Add rice. I cooked for about 5 minutes. If the rice is too cold, I would heat it up so that the vegetables don’t get overcooked.

Add soy sauce, pepper, then the tofu. I add enough pepper so that I see it. That’s how I know it’s the flavor I like. That’s up to preference, much like the soy sauce. Heat for about 2 minutes.

Tofu fried rice vegetables Tofu fried rice tofu

In the past, I’ve added egg to fried rice. To do that, I push the rice to the side and add a little wetness like butter to a corner of the pan. The egg fries up quickly, then gets folded into the rice. Also, I’ve done cornstarch on the tofu before but wanted to try without this time. I didn’t miss it.