Saturday, June 5, 2010

Tofu Scramble (Yum)



You might be wondering where I have been since it's been awhile since I last blogged or updated my Facebook or Twitter page, or you might not be wondering at all. Well, I really have no good excuse except that I haven't been making anything interesting, or the things that I have made have been good enough for me, but not good enough to blog about. 

One thing that I have been meaning to make is a tofu scramble. When I went to St. Louis this last February my Aunt made an awesome tofu scramble for me and my vegetarian cousins (it runs in the family). I made one a long time ago and didn't dig it so much, but hers was so awesome that it inspired me to make it again. 

So, here is my recipe for a delicious tofu scramble:

1 block of extra firm tofu drained
1/2 red pepper cut into cubes
1/4 cup red onion chopped into cubes
3 leaves of kale chopped
2 cloves garlic chopped
1 tablespoon lemon juice
Olive Oil
1 teaspoon Turmeric
1/2 teaspoon paprika
2 small handfulls of Chedder Daiya "Cheese" (optional)
red pepper flakes (optional)
sea salt
a splash of water

Optional Garnish:
A handful of cherry tomatos cut into 4ths
1/2 cup chopped avocado
some chopped up fresh basil

Putting it all together:

Pour about two tablespoons of olive oil in a skillet over medium high heat, and wait about two minutes until it starts to get hot. Add the red pepper and onion and cook for about three minutes, stirring occasionally until the onions start to look opaque. Stir in the garlic, turmeric, a pinch of sea salt, the paprika, red pepper flakes, and the lemon juice. Start to crumble in the tofu, but don't smash it because you still want to have some large pieces. Mix everything together and cook for about 15 minutes, stirring frequently. If you notice that pieces start to stick to the pan, then you will want to add a splash of water. After cooking for about 10 minutes, stir in the kale. When the scramble is almost finished add in the Daiya cheese by sprinkling it in while stirring. Once you feel like everything is all mixed together you can turn off the heat, put on a plate, and garnish with the basil, avocado, and tomatoes!

Afterthoughts:

Whenever I cook I always put on an album that I've been meaning to listen to or one that I haven't been able to give my full attention. I decided to listen to Camera Obscura, which I first heard on All Songs Considered. Their newest album, My Maudlin Career was featured as one of the best albums of 2009. I really liked the track they played on that show, so I went ahead and picked up the album..... I thought, why not? I've actually been listening to this album all week and it's really grown on me. I like it because it's a bit poppy, but it also has a 50s sound to it. Tracyanne Campbell also has a fresh and sweet (like watermelon) voice where you can hear a hint of her accent which makes every song so delightful. I can't say that there is one song that I do not like, so it made a nice soundtrack to my morning. Now I just need to pick up some older albums. 

I like to listen to music because I can really concentrate on the flavors and outcome of the food. The worst thing that I can do is make a dish, then sit in front of the tv because the food ends up not being the total focus. Music is a good distraction while I am still able to enjoy my culinary masterpiece (okay... masterpiece might be a bit overboard). I was really happy with how my tofu scramble turned out, especially now that I have access to Daiya cheese (closest flavor and texture to real cheese from what I have found). From what I remember, it comes really close to the taste of a skillet. It would also be good with green onions or sauteed mushrooms, and some breakfast potatoes on the side. 

2 comments:

Carl King said...

You should make your musical selection a regular part of your recipes. See if they match up. Nice touch.

Ren said...

Cool!! I am loving the Daiya "cheese"!