Since it's the weekend, I thought I'd stray away from overloading you with more tofu information and just post an appropriate Weekend Worthy recipe instead:
Tofu Scramble drenched in creamy, southern-style Country Gravy over Biscuits.
Can you hear it calling you? I thought so.
Now, in the interest of time and blogspace, I'll assume you can make, beg, borrow, buy or steal reasonably good biscuits. Or toast. Or English muffins. Or whatever toasty-bready stuff suits you. If you want toasty-bready stuff. It's good with, or without.
But here's the rest of breakfast. Don't let the long list of instructions/ingredients throw you - it's super easy once you've tried it a time or two.
You don't HAVE to serve this with gravy but if you've read this blog at all, you know I add gravy to almost everything.
Since this is the first tofu scramble recipe I'm posting for my Month of Tofu, I'll walk you through it with a few instructions in parenthesis. This is a more moist, sticky scramble than some. Different people prefer different recipes, so there is no "one" recipe that suits everyone when it comes to Tofu Scramble....
1 lb. block firm, water packed tofu, well drained (that means just drain the water from the tub, squeeze gently if you want, and pat dry with paper towels.)
Vegetables of your choice (1 - 2 cups finely chopped).
-1/2 cup finely chopped mushrooms
-1/2 yellow onion, diced fine
-1/2 red bell pepper, diced fine
2 Tbsp oil or margarine
1 tsp garlic powder (or 1 clove minced)
2 tsp onion powder
1 Tbsp soy sauce
2 tsp chicken or vegetable bullion powder
*1/4 tsp turmeric (optional - mostly for that yellow "eggy" color)
*1/2 tsp India black salt also known as 'Kala Namak' (optional but worth hunting down - gives a very authentic "eggy" flavor, even if you thought you didn't like the flavor of eggs, you may like the savoury note this ingredient adds)
hefty splash of hot sauce
squeeze of lemon juice
1/2 cup soymilk
1/4 cup nutritional yeast
Slice the tofu into approximately one inch cubes. Then, using either your hands or a fork, crumble it as much as you like. I prefer a pretty "chunky" scramble.
Saute veggies in oil for 3-5 minutes, stirring often.
Add tofu and saute 5 or more min, until tofu dries out or firms up, and moisture evaporates. Don't stir it too often, you want parts to get golden brown and dried out.
Stir remaining ingredients except nutritional yeast into the soymilk.
Pour over the tofu, reduce heat to medium and allow to cook about 5 min. and moisture starts to reduce.
Stir in nutritional yeast. It will now be a gummy, yellow mess.
Cook for about 5 - 7 more minutes or until moisture is evaporated to your liking, or it starts to brown on the bottom, stirring carefully but infrequently with spatula, scraping pan to get browned bits. Stirring too often will make it more crumbly.
Make gravy as directed. (You can add crumbled "sausage" style bits if you want).
Put Scramble on toasted English muffins or warm biscuits.
Pour gravy over all of it.
Enjoy. And happy breakfast-ing!