People don’t believe me when I tell them tofu can be interesting. They roll their eyes or give me a condescending smile as if to say, “Ok… whatever you say, man!” Sometimes they won’t believe you until they’ve been proven wrong. And that’s why I continue to try to find fun and creative ways to include tofu.
Over the past year, I’ve used it in two desserts. One was a chocolate pudding and the other was as a base for a chocolate-wasabi cheesecake. The tofu provided the creaminess that both desserts needed. That was its purpose and, for that reason alone, they were both a success. On top of that, however, they both turned out to be wildly decadent desserts… but that’s what happens when you throw an exorbitant amount of chocolate into the mix.
In some ways, I think I took the easy way out by using it in dessert. Who doesn’t like sugar and chocolate? The real challenge is including tofu in a main dish and to create a recipe that’s satisfying both in taste and texture.
There’s no doubt that this tofu scramble is NOT eggs. It has a very different flavor profile and not nearly as much depth. But, like real scrambled eggs (especially ones that are properly prepared), they did come out light and fluffy. With the proper seasoning, this is one of those dishes that can trick someone into believing their eating the real thing (or, at the very least, trick them into eating tofu).
Thanks must be given to Mark Bittman and the marvelous “How to Cook Everything – Vegetarian” app that was created for the iPhone. It’s rare that I download applications (at least, not ones that I’d have to pay for), but I knew that this would be one that I’d use. And I have… a number of times. Its provided me with some fantastic and quick vegetarian entrees and sides.
Bittman gives a number preparations of this tofu scramble. One with mushrooms, another with miso. But, really, you can do so much with this recipe. I could even see turning this into a breakfast sandwich, some lettuce and tomato and (dare I say it) homemade mayo (sure it won’t be vegan but it’d be darn delicious). The recipe, however, is tasty enough in its simplest form. If you have a tofu naysayer in the family, this would be a fun dish to start them off with (don’t tell them before they take a bite).
I did want to congratulate Debbie of Fort Collins, CO, for winning the Eat Boutique giveaway! I have no doubt that she’s going to love everything in her box.
Also, I mentioned on Sunday that I was nominated in the Best Photography category of the Foodbuzz Blog Awards.
Voting is open to anyone until October 17th. It’s pretty simple to do and you don’t have to register with FoodBuzz to do it. Just go to this link: http://www.foodbuzz.com/pages/awards Thanks everyone for your support!
(from Mark Bittman’s iPhone app, How To Cook Everything – Vegetarian)
1 pound firm tofu, drained, patted dry, and cut into chunks
Salt and freshly ground black pepper
½ teaspoon ground turmeric (optional)
2 tablespoons neutral oil, like grapeseed or corn
¼ cup chopped parsley for garnish (optional)
Put the tofu into a food processor and purée until smooth. (This will take a couple minutes; just let the machine run.) Sprinkle with salt and pepper and add the turmeric if you like. Pulse a few more times to mix well.
Put the oil in a deep skillet over medium heat. When hot, stir in the tofu and continue cooking and stirring until the tofu is heated through and as dry as you like it, anywhere from 4 to 6 minutes. Taste, adjust the seasoning, and garnish with the parsley if you like.
Oven Roasted Potatoes with Basil Pesto
2 pounds small potatoes (I used baby Yukon gold but red skin potatoes would work), cleaned and cut in half lengthwise.
1 cup packed fresh basil leaves
1 garlic clove
1/8 cup pine nuts
1/3 cup extra virgin olive oil, plus an extra 2 tablespoons
1 tablespoon of fresh lemon juice
Salt and pepper, to taste
Preheat the oven to 425 degrees.
Put the potatoes in a bowl and drizzle with 2 tablespoons of olive oil. Season generously with salt and pepper. Spray a baking dish with baking spray and add the potatoes.
Roast in the oven for 25-30 minutes, or until they brown a little on top.
While they are roasting, add the pine nuts and garlic to the bowl of a food processor and process until they combine. Add the basil, lemon juice, and a little salt and pepper. Turn the food processor on again and begin to drizzle in the olive oil, until it reaches your desired consistency. Check the seasoning and, if needed, mix in a little more salt and pepper.
When the potatoes are finished cooking, take them out of the oven, spread the pesto over them, and mix until they are covered.
Serve with the tofu scramble and enjoy!