Long shelf life
Received 01:01:03 on 07/08/91, Posting # 23 *****
Subject: rec.food.veg scrambled tofu
From: Jerome Grimmer <ap429@cleveland.Freenet.Edu>
Article 16975 of rec.food.veg:
Path:
usenet.ins.cwru.edu!magnus.acs.ohio-state.edu!sample.eng.ohio-state.edu!purdue!
haven.umd.edu!mimsy!mojo.eng.umd.edu!doll
From: doll@eng.umd.edu (Steven Doll)
Newsgroups: rec.food.veg
Subject: The Best Scrambled Tofu Recipe
Message-ID: <1991Jul01.141600.29054@eng.umd.edu>
Date: 1 Jul 91 14:16:00 GMT
References: <19270@megatest.UUCP> <2241@uqcspe.cs.uq.oz.au>
Organization: College of Engineering, Maryversity of Uniland, College Park
Lines: 59
** Scrambled Tofu **
(1) Put 1 1/2 lb. tofu into a pot. Use a fork or potato masher
to break up the tofu into curds resembling scrambled eggs.
(2) In a small bowl combine 3 Tb. nutritional yeast, 3 Tb. white
miso, a few drops shoyu, 3 Tb. water, and 1/4 tsp. tumeric.
These ingredients are essential to good flavor and color of
this dish. Mix well with a spoon and fold into tofu. Cover
pot and heat gently until tofu is well warmed. Stir from
time to time. If necessary, a few drops of water may be added
to prevent burning and to keep tofu creamy.
(3) Meanwhile, thinly slice 2 Italian peppers, 6 fresh mushrooms,
and half of one small onion. In a frying pan fry the vegetables
in 2 Tb. oil over high heat until nicely browned. Salt lightly,
turn off fire. If you like, deglaze pan with 1 Tb. tawny port.
Fold cooked vegetables into tofu.
(4) Serve with toasted whole wheat bread and chopped straight
leaf parsley.
** Simplifications and Variations **
This is the way I have adapted Bloodroot's recipe:
(1) Break up a 1 lb. block of fresh medium tofu into scrambled
egg consistency. (I like to use my hands.) Note: make
sure the tofu water has been changed so that as much as
possible of the bitter (tofu)whey-water has been removed.
(2) Slice 2 small onions, 1 or 2 zuccinis, and 1 ripe tomato. In
a heavy skillet over medium-high heat fry onions and zuccinis
until soft and a little brown (5 minutes).
(3) In a small bowl combine 1 tsp. Shoyu or Tamari, 1 Tb. white
miso, 1/4 tsp. tumeric, and a pinch of ground white pepper.
Fold into tofu.
(4) Add tofu and chopped tomato to fried veggies in frying pan.
Turn heat to low-medium and cook for about 8 to 10 minutes.
Add a little water or oil if necessary to keep tofu moist.
(5) Serve with coffee and fresh-baked whole wheat toast.
Recipe originally from Dik Rose. Found in _The_Second_Seasonal
Political_Palate,_A_Feminist_Vegetarian_Cookbook_ by the
Bloodroot Collective. Sanguinaria Publishing: 85 Ferris Street
Bridgeport, Connecticut 06605. This is an excellent collection
of gourmet vegetarian recipes.
e n j o y
---Steven
doll@wam.umd.edu
--
Abort, Retry, Fail, Panic? P
According to the Hitchhikers Guide to the Galaxy, Don't Panic.
Abort, Retry, Fail? F
According to teachers at SIUC, don't fail. So what am I supposed to do?
*****