Tag Archives: Tofu

TOFU SCRAMBLE PROVENCAL

A few nights ago while rummaging through Waverly Root’s book, The Food of France, first published in 1958, I came across a description of a dish frequently made in Provence, specifically the city of Arles. It consisted of eggs scrambled with garlic and the inside of a zucchini. Then the mix was put inside the hollowed-out zucchini and topped with some tomato sauce. It sounded pretty good to me. The next day I was in my garden and found a fairly large cocozelle (very similar to zucchini but stronger tasting). I immediately thought about Root’s description of the stuffed squash. I thought that it might work as a tofu scramble.

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VEGG SALAD

In another life my husband and I frequented a deli in West Los Angeles just for their egg salad sandwiches. They were so big that we always split the sandwich. Now I hate to think of all the fat and cholesterol packed into that sandwich. And I found that you can get that great flavor without all the bad stuff.  Look online for vegan egg salad you will find a host of recipes for egg-free egg salad but still with oil. Here is my recipe for an oil-free egg salad that will bring back lots of memories.   CLICK HERE FOR THE ENTIRE ARTICLE

 

TOFU SCRAMBLE

Tofu Scramble for breakfast gives you enough energy to go for almost six hours. Since most of us don’t have time in the morning to slice and sauté vegetables, it helps to do the slicing and sautéing the night before. In the morning you can put the cooked veg in a pan with a little liquid and once they start to get warm add the drained and crumbled tofu and within minutes you have a hot, long-lasting breakfast to get you through most of your day.

This recipe calls for four to five cups of sliced or diced vegetables per seven ounces of firm tofu (one-half of a 14-15 ounce container.) You can always use more tofu if you prefer. Toppings include sweet potato fries or hash brown potatoes. I keep bags of both of these items in my freezer. Put an appropriate amount on a cookie sheet covered with parchment paper, put the pan in a 425 degree oven and they will be done by the time you finish the scramble.
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TOFU CREAM CHEESE

This versatile spread can be made either sweet or savory depending upon how you want to use it. I find I make it savory most of the time. I first made it to spread on an onion and seed bagel and it was great. Then I dropped a spoonful on top of pasta with a tomato sauce. It adds a cheesy, creamy flavor. With or without additional flavorings, it makes a good dip for cut-up vegetables. I have even added it to a tomato and olive pizza and in a calzone. I make some every week.

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