Mushroom Scrambled Tofu Recipes

SCRAMBLED TOFU

Scrambled Tofu image

This is a wonderful vegetarian dish with a great flavor. The cheese can be omitted, and other vegetables such as green peppers or mushrooms can be added. It's great served with hot bran muffins.

Provided by LKAUMANS

Categories 100+ Everyday Cooking Recipes Vegetarian

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 bunch green onions, chopped
1 (14.5 ounce) can peeled and diced tomatoes with juice
1 (12 ounce) package firm silken tofu, drained and mashed
ground turmeric to taste
salt and pepper to taste
½ cup shredded Cheddar cheese

Steps:

Heat olive oil in a medium skillet over medium heat, and saute green onions until tender. Stir in tomatoes with juice and mashed tofu. Season with salt, pepper, and turmeric. Reduce heat, and simmer until heated through. Sprinkle with Cheddar cheese to serve.

Nutrition Facts : Calories 190.4 calories, Carbohydrate 9.7 g, Cholesterol 18.1 mg, Fat 11.5 g, Fiber 2.4 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 305.8 mg, Sugar 5 g

HERB CRUSTED TOFU WITH MUSHROOM GRAVY

Herb Crusted Tofu With Mushroom Gravy image

This is a recipe sent in to Vegetarian Times magazine from Suchitra Swift. I love crispy tofu and with this gravy it becomes comfort food!

Provided by Sharon123

Categories Soy/Tofu

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 (16 ounce) package extra firm tofu
1/2 cup cornstarch
1 teaspoon salt
1 teaspoon dried Italian herb seasoning
1 teaspoon black pepper
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper (I only use a pinch)
1/2 cup vegetable oil
1 small onion, chopped fine
2 tablespoons olive oil
2 teaspoons dried rosemary
5 button mushrooms, chopped
1/2 cup vegetable broth
2 teaspoons cornstarch

Steps:

Drain the tofu and cut into 6 slices.
To Make Herb Crust:.
Combine all the ingredients except the oil in a shallow bowl.
To Make Mushroom Gravy:.
Saute the onion in olive oil over medium high heat. Stir it often for 5 minutes, or until it is browned. Add the rosemary, the mushrooms and a pinch of salt. Add the broth, and simmer it until the mushrooms are tender, about 10 minutes.
Meanwhile, heat the vegetable oil in a large skillet over medium high heat( be careful not to burn it). Then coat the tofu cutlets with the herb crust. Place in the oil, and fry 4-5 minutes on each side until golden brown. Drain on paper towels.
Heat the gravy over high heat.Mix the cornstarch with 1/4 cup cold water; whisk into the gravy until it's thickened, and remove from heat.
Spoon the mushroom gravy over the tofu cutlets. Serve and enjoy!

Nutrition Facts : Calories 461.9, Fat 38.9, SaturatedFat 5.5, Sodium 598.9, Carbohydrate 21.1, Fiber 2.1, Sugar 1.7, Protein 10.1

MUSHROOM SCRAMBLED TOFU

Mushroom Scrambled Tofu image

Soft tofu is a good choice for dishes in which it is crumbled, as in this and the preceding scramble recipe. Both are good for lunch, a light dinner, or even as part of a casual brunch.

Yield 4 Servings

Number Of Ingredients 6

Ingredients

1 tablespoon nonhydrogenated margarine
1 to 1 1/2 cups sliced small white or cremini mushrooms
1 pound soft tofu, drained and crumbled
2 to 3 scallions, sliced
1/2 to 1 teaspoon mild curry powder
Salt and freshly ground pepper to taste

Steps:

Heat the margarine in a large skillet. Add the mushrooms and cook over medium heat until they are done to your liking. Turn up the heat to cook away any liquid that has formed.
Add the remaining ingredients and cook over medium heat, stirring frequently, until everything is heated through, about 5 minutes, and serve.
Though tofu is now a household word and quite widely available, it still causes a fair amount of befuddlement. I call this phenomenon "fear of tofu." The most common complaint I hear is that it is just so bland. People have told me they think it tastes like soap or a sponge. I politely refrain from asking them when they last made a meal of soap or sponges, and instead, I point out that tofu's blandness can be its greatest asset. Actually, tofu is sort of like a sponge-and I mean that in the most positive sense. Its absorbent texture helps it soak up the flavors of whatever it is being cooked or seasoned with.
Just as cheese is coagulated from milk, tofu is coagulated from soymilk. A culturing medium is used to solidify it and form it into rectangular blocks. It's those quivering white blocks that seem to send tremors of fear-or at least extreme reluctance-into the hearts of many skeptics.
In Natalie Goldberg's classic book, Writing Down the Bones, she relates an amusing saying used by her late Zen teacher, Katagiri Roshi: "Fighting the tofu." This refers to the ego putting up a pointless struggle. "It's fruitless to wrestle with [tofu]," goes her analogy. "You get nowhere."
So don't struggle with tofu-use it in simple preparations that harmonize with its basic bland goodness. But if you honestly can't make peace with it, don't feel bad or guilty. Tofu skeptics who want to put more soy in their diets can do so in other wonderful ways, as you will see in the list on page 147.
Calories: 101
Total Fat: 6g
Protein: 8g
Carbohydrate: 4g
Cholesterol: 0mg
Sodium: 88mg

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