Smoky Scrambled Tofu With Tomatoes And Chile By Deborah Madison Recipes

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.

SMOKY TOFU, LETTUCE, AND TOMATO SANDWICHES (VEGAN BLTS)

Steps:

• Set a large saute pan over medium-high heat. When hot, add the olive oil. When the olive oil is hot, add the tofu along with a pinch of salt. The tofu will hiss and jump around a bit, so watch out! Cook, flipping occasionally, until golden brown on both sides, 8-10 minutes. While the tofu cooks, mix the Tamari, pure maple syrup, and smoked paprika in a small bowl. When the tofu is done, reduce the heat to low and pour the Tamari mix over the top. Cook, flipping occasionally, until the sauce has reduced and thickened, about 1 minute. Transfer the smoky seared tofu to a plate.
• Toast the bread then smear each piece with mayonnaise, as little or as much as you like - 2 teaspoons to 2 tablespoons or so. Top four pieces of bread with tomatoes; sprinkle with a touch of salt and freshly ground black pepper. Add the tofu, then pile with the lettuce. Top with remaining slices of bread. Cut in half and serve.

SMOKY TOFU CHILI

Steps:

• Heat oil in a pot over medium. Reserve 1/4 cup onion for garnish; add remaining onion, garlic, and bell pepper to pot. Season with salt. Cook, stirring, until vegetables are tender, 6 to 8 minutes.
• Add tomato paste, chipotle, and cumin; cook, stirring, 2 minutes. Add tomatoes, beans, tofu, and 2 cups water; season with salt.
• Bring to a boil, then reduce heat to medium-low and simmer until chili is slightly thickened, 25 minutes. Serve with reserved chopped onion and cilantro.

SCRAMBLED TOFU WITH HERBS AND CHEESE BY DEBORAH MADISON

Steps:

• Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.
• In a medium skillet, heat olive oil and butter.
• When oil and butter are hot, crumble the tofu into the pan in pieces about the size of scrambled egg curds.
• Sprinkle with the turmeric, season with salt, and cook over medium-high heat, stirring frequently, until dry and firm (but not hard), for 3-5 minutes.
• Add the herbs and cheese, taste and season with pepper.
• Serve with a dash of paprika over the top.

SMOKY SCRAMBLED TOFU WITH TOMATOES AND CHILE BY DEBORAH MADISON

Steps:

• Drain the tofu, wrap it in a towel, and press while you gather the rest of the ingredients.
• Heat the oil in a skillet, add the onion, and saute over high heat for 1-2 minutes to sear.
• Add the chile, cumin, oregano, and ground chipotle powder, and cook for 1-2 minutes more.
• Crumble the tofu into the pan, sprinkle the turmeric over all, and cook, stirring frequently, until dry and firm (but not hard).
• Season with salt and stir in the cilantro and cheese.