SCRAMBLED TOFU WITH HERBS AND CHEESE BY DEBORAH MADISON
Make and share this Scrambled Tofu With Herbs and Cheese by Deborah Madison recipe from Food.com.
Provided by KateL
Categories Breakfast
Time 14m
Yield 3-4 serving(s)
Number Of Ingredients 11
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.
THE BEST TOFU SCRAMBLE
If you like a softly scrambled egg on toast, you're going to love this soft-scrambled tofu recipe. The secret is the addition of Indian black salt (also known as kala namak or black lava salt), which has an egglike flavor and is available online or at specialty food stores. Because it is lower in sodium, we round out the dish with a little kosher salt too. We like our scramble on toast but it would also make a great filling for a vegan breakfast burrito.
Provided by Food Network Kitchen
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Gently wrap the tofu in a clean kitchen towel or a double layer of paper towels to blot out excess moisture. Place the tofu in a medium bowl. Add the black salt and turmeric and stir well with a fork, crumbling the tofu and fully combining the spices.
- Melt the vegan butter in a medium nonstick pan over medium-high heat, swirling the pan to coat evenly. Add the tofu mixture and spread it out evenly in the pan using a rubber spatula. Season with a pinch of kosher salt and a few grinds of pepper and cook undisturbed until the edges begin to turn yellow from the turmeric and some moisture is bubbling up, about 1 minute 30 seconds.
- Gently stir the scramble, folding the cooked side over and redistributing the tofu to allow it to cook in an even layer. Continue to cook, stirring every 1 minute 30 seconds, until most of the moisture is evaporated and the tofu is the consistency of custardy scrambled eggs, 7 to 9 minutes. As it simmers, more liquid will bubble up and then it will dry out and the scramble will turn a uniform pale yellow color.
- Meanwhile, toast the bread. Divide the scramble between the bread slices and top each with half the vegan cheese.
SEARED TOFU WITH MISO SAUCE
This basic tofu is delicious alone and with the miso sauce. But you have a host of other options as well: you can smother it with sautéed mushrooms or onions, you can put it in a sandwich with the works, or you can even slice it thinly then toss it with skinny udon noodles and peanut sauce. There are endless possibilities.
Provided by Deborah Madison
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the tofu then slice it crosswise into 6 pieces. Heat a cast iron or non-stick skillet. Add the tofu, sprinkle with salt and pepper, and cook over medium-high heat until golden. At first it will twitch around as the water in the tofu turns to steam, but then it will settle down. (Note: Tofu has fat in it so it will brown without adding more oil.) Once the first side is browned, turn and cook the second side, around 10 minutes in all. Shake over a tablespoon or two of your sauce of choice (soy, tamari, Worcestershire), season with salt and pepper to taste, and immediately turn off the heat. You can move to Step 2 while the tofu cooks.
- While the tofu is cooking, using a small saucepan, mix the miso with the sugar and lemon juice. Cook over low heat and cook while stirring until the sugar is dissolved and the mixture is bubbly, about a minute. Let it cook, then stir in the lemon zest and vinegar. Taste to make sure the mixture has enough lemon (if using Meyer lemon, you might want to add a little more juice).
- Place the tofu on a plate. Spoon the sauce over the finished tofu and garnish with the scallions and sesame seeds.
TOFU SCRAMBLE
This quick scramble is a combination of flavors and textures that will surprise and delight tofu-lovers and doubters alike. Soy sauce, turmeric and cumin provide bold seasoning, while searing the block of tofu on both sides before breaking it up yields plenty of crispy bits as well as tender ones. You can add cooked vegetables, leafy greens, beans, cheese or nutritional yeast with the scallions in Step 4, though you may want to increase the seasoning depending on the amount of extras you add. You can also swap in hot sauce, mustard or tahini for the soy sauce and play around with spice combinations, but don't skip the splash of water - it helps the tofu soak up all the flavors. Serve with toast, tortillas, salad or breakfast potatoes.
Provided by Ali Slagle
Categories beans, main course
Time 45m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the block of tofu in half horizontally as you would a hamburger bun. Pat both pieces dry and wrap in paper towels. If time allows, press the tofu by placing a cast-iron skillet or other heavy object on top of the wrapped tofu for about 30 minutes. (This helps remove moisture so the tofu retains its shape better during cooking.)
- In a measuring cup or bowl, combine the soy sauce, turmeric and cumin with 2 tablespoons water.
- Unwrap the tofu and season on all sides with salt and pepper. Heat the oil in a medium skillet over medium-high. Add the tofu blocks and cook until golden brown and crisp on the bottom, 3 to 4 minutes. Flip the tofu and cook until golden brown and crisp on the other side, another 3 to 4 minutes. If the tofu is emitting water, hold the tofu with a spatula and pour the water out of the pan.
- Lower the heat to medium. Using a spatula or wooden spoon, break up the tofu into chunks. Add the scallions and the seasoning mixture and cook, stirring and continuing to break up the tofu, until absorbed, about 2 minutes. Serve immediately.
More about "scrambled tofu with herbs and cheese by deborah madison recipes"
THIS CAN'T BE TOFU!: 75 RECIPES TO COOK SOMETHING YOU …
From amazon.com
Reviews 220Format PaperbackAuthor Deborah Madison
TOFU SCRAMBLE - SIMPLE VEGAN BLOG
From simpleveganblog.com
SCRAMBLED TOFU - PUREWOW
From purewow.com
SCRAMBLED TOFU WITH HERBS AND CHEESE BY DEBORAH MADISON FOOD
From cooking-guide.com
TOFU SCRAMBLE RECIPE (5 INGREDIENTS & 4 EASY STEPS)
From thekitchn.com
SMOKY SCRAMBLED TOFU WITH TOMATOES AND CHILE BY DEBORAH …
From recipeofhealth.com
SCRAMBLED TOFU & SPINACH WRAPS - EATINGWELL
From eatingwell.com
VEGETARIAN SCRAMBLED TOFU WITH CHEESE RECIPE - THE …
From thespruceeats.com
SCRAMBLED TOFU WITH HERBS AND CHEESE | BECCA'S GREEN …
From beccasgreenkitchen.wordpress.com
SCRAMBLED TOFU WITH HERBS AND CHEESE BY DEBORAH MADISON RECIPE
From recipeofhealth.com
SCRAMBLED TOFU WITH HERBS AND CHEESE - GEM'S VEGETARIAN COOKING
From gemsvegetariancooking.com
SCRAMBLED TOFU WITH HERBS AND CHEESE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCRAMBLED TOFU WITH HERBS AND CHEESE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCRAMBLED TOFU RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
THIS CAN'T BE TOFU!: 75 RECIPES TO COOK SOMETHING YOU NEVER …
From books.google.com
TOFU SCRAMBLE WITH SHALLOTS AND HERBS - BRENDA GANTT
From cookingwithbrendagantt.net
SCRAMBLED TOFU WITH HERBS AND CHEESE BY DEBORAH MADISON …
From pinterest.com
TOFU SCRAMBLE — MADELEINE OLIVIA
From madeleineolivia.co.uk
PLANT-BASED MEDITERRANEAN TOFU SCRAMBLE RECIPE - EAT THIS NOT THAT
From eatthis.com
#15-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #breakfast #beans #eggs-dairy #easy #beginner-cook #vegetarian #cheese #stove-top #dietary #high-calcium #low-carb #soy-tofu #high-in-something #low-in-something #taste-mood #savory #equipment #presentation #served-hot
You'll also love