Smoky Scrambled Tofu With Tomatoes And Chile By Deborah Madison Recipes

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.

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.

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.

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.

Steps:

• Dice the tofu into pieces the size of sugar cubes.
• Bring a pot of salted water to a boil, add in the tofu cubes and reduce the heat.
• Simmer for two minutes. Carefully drain (the tofu is a bit fragile at this point) and then gently pat dry. Toss the cubes with 1/2 teaspoon salt, ground black pepper to taste, the sugar, turmeric, and curry powder. (sometimes I lay the tofu out on a plate and sprinkle the seasoning on, turning the tofu to get all the sides covered rather than "tossing").
• Saute the seasoned tofu in the 2 tablespoons oil, heated, over medium high heat until golden but still tender. turn the tofu so that all the sides are colored. Remove the cubes to a plate, covered to stay warm, and return the skillet to the heat. Reduce the heat to medium.
• Add the 2 teaspoon of oil to the pan, and when it's hot, add in the onion, garlic and 1 1/2 teaspoons of the cumin. Cook until the onion is translucent. Turn the heat to high, and add in the asparagus, red pepper flakes and salt to taste. Saute until the asparagus is tender but not limp, and a beautiful bright green. The timing will depend on the thickness of the stalks. Add in the tomatoes and the tofu, saute to heat through. Turn off the heat and add in the cilantro or parsley and the remaining cumin (if needed).
• Serve immediately.

Steps:

• Combine the tomatoes, garlic and chile in a blender, and blend until smooth.
• Heat the oil in a large nonstick skillet over medium heat, and add the onion. Cook, stirring, until tender, about five minutes. Increase the heat to medium-high, and add the cumin. Stir together, and when the pan is quite hot, pour in the blended tomato mixture. It should sizzle. Cook, stirring, about five minutes, until the sauce is thick, dark and fragrant, and your spoon leaves a canal when you run it down the center of the pan. Add salt to taste.
• Add the tofu to the pan, and mash it into the sauce using the back of your spoon. Add the soy sauce, and continue to cook for another five minutes, stirring and mashing the tofu. Stir in the cilantro. Taste and adjust seasonings.
• Heat the tortillas and place two on each plate. Top with the tofu mixture and serve, passing salsa on the side.

Steps:

• Heat oven to 400 degrees and line a sheet pan with parchment paper.
• Arrange tofu slices on a clean kitchen towel or on paper towels. Cover with another kitchen towel (or paper towels) and place a flat cutting board or baking pan on top. If your cutting board or pan is lightweight, stack a few cans or a skillet on top to weigh it down. Let tofu drain for at least 15 minutes, and up to 45 minutes.
• Transfer tofu to a cutting board and cut slabs into 1-inch cubes. Pat them dry with paper towels and season both sides of the tofu with 3/4 teaspoon of the salt and 1/4 teaspoon black pepper.
• In a medium mixing bowl, whisk together 1 tablespoon oil, cornstarch, garlic powder (if using) and 1/2 teaspoon of the oregano. Add tofu to cornstarch mixture and gently toss until tofu is evenly coated. Dump tofu onto one side of the prepared sheet pan.
• In a large bowl, toss together tomatoes, onion, garlic, balsamic vinegar, remaining 1/2 teaspoon oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Drizzle in the remaining 2 tablespoons of the oil, tossing to combine.
• Arrange vegetables on other side of the prepared sheet pan. Bake until tofu is crisp and golden brown, and tomatoes are condensed, 25 to 35 minutes. Halfway through baking, flip tofu and toss vegetables while keeping the tofu and veggies separate.
• To serve, sprinkle cilantro on top and drizzle with balsamic and oil, if you'd like.

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.

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.