Scrambled Tofu With Tomatoes And Fresh Basil Recipes

TOFU SCRAMBLE WITH BASIL

Steps:

• Drain the tofu and then wrap with paper towels to remove as much water as possible. Let the tofu stand between the paper towels.
• In saute pan, melt the butter, add the onion, green pepper, tomato and jalapeno. Saute until union is translucent about three minutes.
• Add the tofu and break it up into small bites. Add the turmeric until the tofu turns yellow, you might need more. Saute for a few minutes, getting as much liquid to reduce out. Add the basil and then salt and pepper. Continue to stir for a minute or two.
• Serve with beans and rice.

TOFU SCRAMBLE

Steps:

• Heat the oil in a frying pan over a medium heat and gently fry the onion for 8 -10 mins or until golden brown and sticky. Stir in the garlic, turmeric, cumin and paprika and cook for 1 min.
• Roughly mash the tofu in a bowl using a fork, keeping some pieces chunky. Add to the pan and fry for 3 mins. Raise the heat, then tip in the tomatoes, cooking for 5 mins more or until they begin to soften. Fold the parsley through the mixture. Serve on its own or with toasted rye bread (not gluten-free), if you like.

SCRAMBLED TOFU WITH TOMATOES AND FRESH BASIL

Steps:

• 1. Heat the oil in a medium-sized skillet over medium heat. Add the zucchini, carrots, and celery, and sauté, stirring occasionally for 3 to 5 minutes, or until the vegetables brighten in color. 2. Add the turmeric, tomatoes, and bell pepper. Continue to sauté 2 to 3 minutes, add the tofu, and mix the ingredients well. Sauté another 3 to 5 minutes, then stir in the basil, yeast, and tamari. 3. Adjust the seasonings, if desired, and serve immediately. For a Change . . . • Use soft or extra-firm tofu for different textures. • To add color to the dish, use various types of bell peppers- red, orange, and/or yellow. • During fall and winter seasons, use vegetables such as collards and scallions, and herbs like cilantro. • Instead of carrots and celery, use more tomatoes and bell peppers.

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE

Steps:

• Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
• Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.

TOFU SCRAMBLE WITH FRESH HERBS

Steps:

• Cut tofu block in half horizontally, then cut in half lengthwise, keeping block intact.
• One at a time, take a piece of tofu in your hand.
• Holding it over sink, squeeze tofu gently but firmly until it crumbles slightly and water drips out.
• When about half the moisture has been removed, place tofu in bowl.
• Repeat until all tofu has been squeezed.
• In nonstick skillet, heat oil over medium-high heat.
• Add scallions.
• Stir just until they sizzle, 30 seconds.
• Add turmeric, salt and tofu.
• Stir with wooden spoon, breaking up tofu, until it is evenly golden and moist, about 1 minute.
• Mix in basil, chives, dill and parsley.
• Stir gently until tofu looks like well-set scrambled eggs, about 1 minute.
• Serve immediately.
• Salt and pepper to taste.
• Enjoy!