Sunday break-fast.
I absolutely love tofu-scarmble….When it’s good. I am quite the finicky cunt when it comes to how it’s prepared though. I feel that more often than not, it is made is a hurry, without much thought or preparation, and is usually severely over-salted, under-salted, and even worse, mushy. I almost never order tofu scramble in restaurants, and am very skeptical when someone else is preparing it(for my consumption). I tend to poke my head around and ask lost of questions. I am a terrible kitchen dom.
I had a decent hunk of tofu in the fridge and a couple of veggies. This is what I made happen.
First things first: Please, oh please press your fucking tofu. This is incredibly important in dishes like this. Not pressing your tofu will leave you with soggy, mushy food. For those of you who need a 50 second lesson on how to press your tofu, go here.
Ingredients!
1/4 cup Earth Balance(you can use less, but I like more)
1-1 1/2 cups Dry, white wine
16 ounce package(drained and pressed) of firm or extra firm tofu.
1 carrot, diced(I hate carrots, but I sneak them into my food)
2 cloves pressed garlic
1 medium white onion, diced(I like a lot of onion in my food. Most people might want to used half the onion)
1 orange bell pepper, chopped
1 cup sliced cabbage(I am not really sure how to measure this, I just cut a chunk off of the head)
Chopped cilantro
Pinch of Turmeric(for color!)
Salt to taste
While your tofu is pressing, We’re gonna make a bit of a reduction. Add the earth balance to a skillet, burner on high heat till the the earth balance is sizzlin and poppin like crazy. Remove the pan from heat, and add the white wine. This part can splatter, so be careful! Once the fizzles and pops calm a bit, put the pan back on high heat. Let it reduce a bit. Once the mixture is about the consistency of a syrup add the carrots, bell pepper, garlic, and crumble in the tofu(dime size pieces). Sprinkle with turmeric, and mix and toss frequently. Most of the liquid will be absorbed, so if need be, feel free to add more margarine and white wine. Once the carrots and peppers have softened a bit, add the onions, cabbage, salt, and a splash more white wine. Continue mixing and tossing frequently, until both onions are translucent, and the cabbage is limp. Remove from heat, and fold in chopped cilantro. Salt to taste.
(Taste by the spoonful. Don’t just pick out a piece of tofu to taste. Often on it’s own it can seem bland, but it’s just tricking you! We don’t want to over-salt! Be careful!)
I served this scramble with sesame roasted potatoes, and a (MY FAVORITE!)cinnamon raisin english muffin.
This looks amazing and I will make this.
