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I am on a serious quest for a great cheesy tofu scramble.
I have tried so many versions and am always left underwhelmed and a little frustrated.
Most versions call for nutritional yeast, which I totally understand, and some kind of hot sauce, paprika, or cayenne pepper. I also understand the spicy element: adding a couple of drops of hot sauce (like tabasco sauce) doesn't actually make your dish spicy, it just brings out the flavor of the cheese and leaves your fellow diners trying to figure out what that special something is that they can't identify.
While I can understand those ingredients, I cannot figure out why most recipes call for some kind of vinegar.
Why? Why would you add any kind of vinegar to your scramble?
In my opinion, all this does is to make your tofu taste like vinegar.
The first version I tried called for two kinds of vinegar and a healthy dose of paprika in addition to some salt, pepper, and nutritional yeast. They came together beautifully and looked wonderful...but they tasted like tofu covered in buffalo sauce.
THEY WERE TERRIBLE!
As a recent convert to veganism, I still want some of my food to resemble its non-vegan cousin. I want tofu scramble to taste like my (fantastic) scrambled eggs. So sue me.
Since I can't seem to find a great cheesy tofu scramble on my own, I'm soliciting a little help from my readers: If you currently possess a fantastic recipe, send it my way! If you're bored at work and want to do a little Googling on my behalf, be my guest!
I'll happily share the best recipe with all of you once I find it so, it's really in all of our best interests for you to help me out.
You can make a great, cheesy tofu scramble by squeezing out the liquid in a block of firm tofu. Crumble it into a spice mixture of 1/2 cup nutritional yeast, 2 tsp turmeric, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin, 1/2 tsp black salt (or fine sea salt). Try not to stir too much but just thoroughly coat the crumbles. Then heat, covered on low heat until the crumbles turn bright yellow. Again don't stir too much. Now for regular tofu eggs, that are not cheesy. Blend a block of medium firm tofu with 2 tbsp turmeric, adding as little water as possible to blend until smooth. Then pour the mixture into a non stick pan and cover, cook on medium heat until the water starts to evaporate from the tofu. An eggy texture will naturally form and the turmeric will turn the eggs bright yellow. If you want to make an omelet add a small amount of oil and heat before pouring in the 'egg' mixture, this way it is easy to flip without breaking.
ReplyDeleteOh my gosh! Thank you so much. Those all sound fantastic.
ReplyDelete