I'm a little late on the scrambled 'fu bandwagon. Oh well.
Mostly I make all my scrambles starting out the the same way. Extra firm tofu, drained and pressed. A preheated cast iron skillet with about 2 tbsp of oil in the pan. I crumble the tofu straight into the pan. Then I add some turmeric, for that eggy color, paprika, garlic powder, salt and pepper. From there, I can make it any way I want to. This morning I made "Ham & Eggs" with chopped up pieces of the "Ham" from the Split Pea and "Ham"burger recipe.
Other ways I enjoy my 'fu?
- With grilled onions and mushrooms
- With sundried tomatoes and spinach
- With NOOCH!
- With imitation bakin bits
- In a breakfast burrito...
Nom! That's my kinda scramble.
ReplyDeletei just made this with nooch the other morning....
ReplyDeletehad it on toast....
deadly :)
I am a little late on the "ham" bandwagon, but it is sooooo good I had to add my comment. OMGoodness!!! As soon as I took the "ham" out of the foil my mind said "this smells like ham" and then I tasted it and all I could think was yummy. I probably ate 1/4 of it snacking immediately, while it was still warm. I have used it in Reuben type sandwiches and I had it like you did, in an amazing tofu scramble with onions, red bell pepper, nooch, basil, parsley, and the usual garlic and onion powder and turmeric. I wonder if it would be possible to do a steamed cutlet variation, but keep the flavor exactly as is. "Ham steak" with cherry glaze, yum!! What do you think?? I love the texture of Julie's steamed sausages and cutlets.
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