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by elektra_lite: http://elektra-lite.livejournal.com/213770.html

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I used:
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Firm Tofu (says extra firm on the packet, but I would call it firm)
1 Spring onion (aka scallion, green onion)
2 largeish button mushrooms
Parsley
1/2 a large tomato
Paprika
Turmeric
Salt and pepper
Lemon juice
Optional and recommended: nutritional yeast (aka savoury yeast)

Mushroom and tomato are my favourite vegetable combination in tofu scramble, but you can use whatever veggies you like. Suggestions: aubergine (eggplant), capsicum (bell peppers), celery, broccoli, spinach, kale.

I had no nutritional yeast to add, woe. But if you do, feel free. In America it's known (much more palatably) as savoury yeast.

Also, I add some veggie stock powder for some extra flavour. Which I forgot until I was cooking. Oops!

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Open your tofu and take out however much you want to use. I used two servings of a five-serving packet because I was quite
hungry this morning. Gently squeeze out some of the water into the sink. If you are very dedicated, you can press it overnight,
but I never remember.

Store the remaining tofu covered in water in a container.

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Crumble the tofu up into a bowl. Don't mash it too much, because you want some chunks.

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Add your spices:
1/8 teaspoon turmeric (have a very light hand with the turmeric - you want the colour, not flavour, and a little goes a long way)
1/8 teaspoon of paprika for a smoky flavour (or use chili or cayenne if you prefer)
1 teaspoon garlic powder
Salt and pepper
1/2 tablespoon vegetable stock powder - you may want to add more later also
Light squeeze of lemon juice
1/2 - 1 tablespoon of nutritional/savoury yeast

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Fork through lightly to mix, and let sit to absorb while you continue. These steps can be done the night before, and helps develop
the flavour. But I never remember.

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Dice and slice your veggies.

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Heat a teaspoon or so of oil in a pan and saute your mushrooms with half the parsley and a little salt.

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When the mushrooms are just cooked, add the spring onion and tofu. Cook for 5 minutes or so over a reasonably high heat [but not so high that it burns — Jason]. The turmeric will develop into a lovely deep yellow colour.

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Add your tomato and the rest of the parsley and continue cooking another few minutes until the tomato is warmed through and
softening.

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Serve with hot toast and extra salt and pepper to taste. Yum!