I’ve heard so much about these Tofu Scrambles.  I visited Great Sage Restaurant a few months ago and tried their Tofu Quiche, it was phenomenal and from that moment I thought of which recipes I would like to try.

Some mornings I wake up hoping to make the scramble and then I remember the tofu needs pressing for at least 4 hours, so that day I said whatever and pressed it for 30 minutes, worst case scenario my tofu would be a bit watery so not a big deal.  I’m not a tofu expert but I can tell me and the husband loved the results, with only 30 minutes pressed tofu, it took me another 15-20 mins to have it ready.

I don’t even follow baking recipes verbatim so on this case every time I make the dish the recipe will vary as well, so feel free to add/remove/change these ingredients as you see convenient.

Pressed Tofu (Extra Firm)

He escuchado muchísimo acerca de los Revueltos de Tofu.  Visité un restaurante llamado Great Sage hace unos meses y deleité un Quiche de Tofú, fue espectacular y desde ese momento empecé a pensar en las distintas recetas que me gustaría probar.

Algunas mañanas despierto con la esperanza de hacer el revuelto y luego recuerdo que el Tofu necesita ser presionado por lo menos 4 horas, así que uno de estos días me dije a mi misma que lo presionaría por 30 minutos, lo peor que podría pasar es que estaría con más agua de lo normal.  No soy una experta en Tofu pero puedo asegurarles que nosotros disfrutamos de los resultados, con solo presionando el Tofu por 30 minutos, me tomó otros 15-20 minutos para tener este plato listo.

Yo ni sigo literalmente las recetas para hornear asi que cada vez que hago este plato mi receta varía, recomiendo probar con algunos cambios agregando o removiendo algunos ingredientes como te sea conveniente. 

Sauteing Kale with garlic

Ingredients: (Serves 3-4 for sandwiches, 2 if served as main dish w/ avocado)

Half Block of *pressed tofu*
1 tbs of oil (earth balance butter, coconut, etc)
3/4 cup of chopped kale
2 minced cloves of garlic
2 tbs chopped scallions
1-2 tbs of Curry Paste
1/2 tbs of Turmeric
Braggs Liquid Aminos
Cumin & cayenne pepper to your taste
(I had leftover Daiya Cheddar and 1 tbs of Raw Vegan Parmesan Cheese)

Directions:
It’s recommended to press the tofu for 4 hours at least, I did it for 30 mins and I was happy with the results.

Heat up a pan with the oil, saute the garlic with the chopped kale and when the garlic is browning start crumbling the pressed tofu with your fingers and stir.
Add the curry paste and the rest of the spices, add Braggs Liquid aminos and stir.
Cook for 1-2 minutes until the consistency you prefer and before turning it off add the (optional cheese) and the scallions.

I served this dish with avocado slices. but my husband had the scramble in a sandwich and also loved it.
Feel free to share your favorite vegs/herbs for Tofu Scramble, I love trying new ideas!

¡a comer!

Crumbled Tofu with the sauteed veg

Ingredientes:

Medio bloque de Tofu (ya presionado)
1 cucharada de aceite (manetquilla vegana, aceite de coco, la de preferencia)
3/4 taza de Col Rizada picada en tiras
2 dientes de Ajo picaditos
2 cucharadas de Cebollina picada 
1-2 cucharadas de Pasta de Curry
1 /2 cucharada de Turmérico
Braggs Liquid Aminos (salsa de soya, cuidado con el punto de sal de la que escoja)
Comino y Pimienta Cayenne al gusto
(Yo usé unas sobras de queso Daiya Cheddar y media cucharada de Queso Vegano Parmesano Crudo). 

Instrucciones:

Lo ideal es presionar el Tofu suavemente por lo menos 4 horas para quitar el exceso de líquido, pero yo lo hice por 30 minutos no muy suave que digamos y estuve feliz con los resultados.  

Calentar el sartén con aceite, saltear el ajo con la col rizada y cuando el ajo se está dorando empieza a desmenuzar el tofu con los dedos y revolver la sartén.  
Agregue la pasta de curry con el resto de las especias, agregar tambien el Braggs Liquid o salsa de soya a su gusto. 
Cocinar por 1-2 minutos hasta que obtenga la consistencia que busca y antes de apagar estufa agregar la cebollina picadita y el queso (opcional). 

El revuelto de Tofu lo serví con rebanadas de aguacate, pero mi esposo lo hizo en emparedado (sandwich) y también le encantó.
Comparte en los comentarios las hierbas y vegetales favoritas para usar en un Revuelto de Tofu. ¡Me encanta probar ideas nuevas! 

¡a comer!

I added Red Curry Paste (make sure you check the ingredients, many of these pastes have shrimp and/or fish)

At this point you could add herbs if you are using any, your cheese or spicy touches.

I could go sentimental explaining how of a great influence he has been in my life but then that would be boring, predictable and corny, and in the kitchen we take blood, sweat, fight, anything but corny! not even when pastry folks do the sweetest prettiest desserts, we eat them like a man!

Now these pics you see here he sent me over a year ago and I am finally organizing some labels & filters on my email and found them, I  only added few colors touchings depending on how each pic made me feel.

I was going to write a story for the all the photos but I think it will be more fun if you the reader write below whatever story you feel like… more fun or am I just lazy?  ha! either way the point is Who says you can’t have fun with your food?

Stalk Chef Andy on Twitter @ChefAndyBennett

Just when you find yourself thinking what to eat… For me it is difficult at this right moment, struggling to lose weight, be healthy and strong and also aiming to make everything delicious makes creativity hit you in the head few times and depending on your mood well it might work… and sometimes i might not.

Somedays I struggle so much with “what’s the right thing to eat?” that I find myself having an apple, half yogurt or just plain water, lunch arrives and I want to eat the whole world… fried…. with cheese… and juice. So yes imagine.

Anyways, this post is for those like me who want breakfast, who love breakfast, who can’t have pancakes and waffles everyday, or fried bread (hojaldras) neither corn empanadas.  This is still a tasty meal and depending on the season you can get creative with the options for vegetables.

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Eggs –> you can go 2 ways, 1 tbs of butter or grapeseed oil or any other oil, fry them?  I have a great non stick pan so i didn’t have to add anything so no extra calories (I know boring). but proper farm eggs, cayenne, touch of salt & pepper voila!

Spinach–> you can cook a lot of it and the extra one use it for lunch, mix it in your stew or beans or rice or potatoes, spinach just go perfect with anything.  I saute it w/ touch grape seed oil on hot pan, touch of salt, once it is cooked and taste as you want (the whole debate of if cooked spinach is better than raw that’s not for me to explain I eat them both ways mostly weekly and so far so good).  Adding a bit of smashed garlic before sauteing the spinach does wonders to the flavor, as well twist of lemon juice and pepper!!

Vegetables–> depending on the season I go about the vegetables, you can always get onions, garlic and peppers, right now tomatoes are gorgeous so I add tomatoes and zucchini… the herbs change completely the dish.. I finished this one with chopped cilantro..some others prefer parsley, basil, chervil, you choose it and experiment!!

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Overall I just love making a dish many times with few changes and trying them with different spices and herbs because it brings up different sparks on the vegetables.

This breakfast was made in about 15 minutes.  Yes I’m a Line Cook at the restaurant so I may be faster than a regular home cook for some prep and cooking, but I remember before working for the restaurant to save time I would prep vegetables the night before so for breakfast I could fix myself and the Boy’s meal pretty fast.. if you keep your kitchen always organized and clean, doing prep ahead you will notice how fast you can get around meals.

It’s midday and now I think of lunch.. that will be for another post.

Peace!

P.S. si alguien desea ver este artículo en español por favor escribir a littleladycook@gmail.com Gracias!

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¡a comer!

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