13 January 2013

Tofu scramble w/ toast

I'm finally, after about nine months of deciding to go vegetarian, climbing aboard the tofu train. This stuff requires some creativity if you're going to cook with it since, by itself, it's pretty bland stuff; however, on the plus side, it's also really versatile, fitting in with savoury dishes like this as well as more dessert-type fare. There are also different types of tofu on offer, from silky and soft to extra firm, and you can often find blocks of it with spices or herbs or garlic pre-added.

This is the best use so far I've found for tofu, though I haven't experimented all that much thus far with the stuff. This recipe has been closely adapted from this invention by VeganFling, who by the way do a bang-up job over there!

Tofu scramble w/ toast

1 block   extra-firm tofu
1/2   white onion, diced
3 tbsp   green onion, chopped
4    pickled jalapeno pepper slices, diced
1 tbsp   olive oil
1/3 cup   Daiya dairy-free cheddar style shreds*
1/4 cup   almond milk
1 tbsp   nutritional yeast flakes
1 tbsp   flour
dash   red pepper flakes
dash   garlic salt
dash   chili powder
dash   salt
dash   black pepper
2 slices   your favourite kind of bread, toasted

*Honestly, the Daiya shreds were an impulse purchase at Maxi & Cie. just to see what they were like and they're not really that good on their own. Mixed in with all this other stuff, they're quite alright, though. If you don't mind real cheddar, toss some of that in there instead. I just might do that myself next time.

Drain the tofu. In a large saucepan, sauté olive oil, white onion, green onion, jalapeno bits, and red pepper flakes over medium heat until the onions soften. Crumble in the tofu and the Daiya shreds and cook until tofu becomes slightly golden-coloured. Meanwhile, in a medium-sized bowl, mix together almond milk, flour, nutritional yeast flakes, and remaining spices until well blended. Reduce heat to medium-low and pour the milky mixture over the tofu and swirl around to incorporate. Cook for a few more minutes until the mixture thickens and it's nice and hot, while the bread is toasting. Transfer to a plate and eat atop or alongside toast.

This was great and honestly it might make you think twice about buying eggs. Tofu scrambles more than do the trick for a nice, hearty, warm weekend breakfast. Enjoy!

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