Sunday, March 11, 2012
20-Minute Tuesday - a step beyond mere scrambled tofu
I know it's Sunday, but I've got a very busy week ahead of me at work, and probably will have no time for posting. And I probably really will have something like this next Tuesday.
Remember how back in the day I made tofu donburi? Well, maybe you don't, but it's a Japanese dish of fried tofu with eggs cooked in broth. That egg-on-tofu idea has stuck with me ever since. The omelet mix has proved so useful that most weeks I add it to my rotation of "things I make every week" which also includes tofu yogurt and sometimes cashew yogurt as well (which is better in cooked dishes), cooked whole-grains-and-rice for my lunches, and salad dressings. So when you come home late from work, it's right there, and you don't just have to make omelets with it. Here are two takes on scrambled "eggs" that are super-easy, and super-fast. Both start out with a little fried onion and a fresh tomato.
For the first variation, add the omelet mix, and chunks of fresh, uncooked tofu (I like softer types for this, but of course you can suit your own preference):
Cover, and cook on medium heat for about 10 minutes, stirring infrequently so the omelet mix chunks stay soft and cloud-like, and remain in large curds:
Season it up any way you like it--just salt and pepper is fine, though--and serve with a veggie side dish or two or a salad that you can put together while the tofu cooks. Here you see green beans and peas cooked with spinach, and a side of mashed carrots and squash:
For the second variation, you need a bit of cooked pasta, and you add that instead of tofu to the omelet mix:
Not too much; it's an egg dish, not a pasta dish. You can eat it just like this if you like:
...or fancy it up even more by adding vegan soft cheese and/or vegan parmesan (in this case frozen homemade cashew cheese, plus some almonzano (recipes/links are on the sidebar to the right):
Cook that in a little bit, and it's ready:
The side here is a delicious mixture of cooked french lentils, chopped broccoli, spinach, and carrots--and some fruit chili (basically a peach/pear/apple chutney that my mom and my aunt made) for a garnish. That took a little longer, but I made extra of the lentils, so next time I'll just be able to toss them into something.
Heaven bless Isa and her omelet mix!
And if you've made it down this far, here's a bonus mystery picture:
This one really surprised me. It's a pretty common kitchen staple, though not one I've posted about recently. Good luck!