Thursday, March 5, 2009
I have to thank Vegan Slaughterhouse for this recipe. That girl has some great vegan recipes on her blog so this won't be the last that I'm going to 'borrow'.
This scramble couldn't be anything else but delicious. Just look at the ingredients! Tofu of course, then you have diced carrots, sweet onions, bell pepper, mushrooms, fresh corn kernels some greens, any greens really, I used chives, and instead of buckwheat groats that she used I used brown rice instead, cooked in the vegetable broth from my previous post. You can be as creative as you like and season with your favourite seasonings and spices and you have one great misleading scrambled egg looking dish. What a great way to eat tofu!
My health/vegan week had given way to some chicken for lunch and a kit kat (small one) for shopping yesterday so I redeemed myself by eating almost only this dish for dinner. At least all the treadmilling at the gym hasn't gone to that much waste so far. My hips and thighs took a deep bow and thanked me profusely.
Here's the recipe..........with some very minor changes
3 square pieces of firm tofu
1 large carrot, diced
200 gm button mushrooms, chopped
1 red bell pepper, chopped
1 cob of corn kernels
1 medium yellow onion, chopped
a few stalks of Chinese chives, cut into 1 inch lengths
a pinch or two of tumeric, cumin
a few twists of black pepper
a few dashes of soy sauce and balsamic vinegar
1/2 cup brown rice
3/4 to 1 cup vegetable broth
First, cook the rice in the veggie broth in a small pot till done. Keep aside.
Press gently to get out as much moisture as you can from the tofu and crumble them a little, not too much because it will break up as you stir them in the pan. Heat 2 tablespoons of olive or vegetable oil in a pan and stir the tofu in letting the moisture out a little. Put in the onions and let them get a little soft and then throw the rest of the chopped veggies and the cooked brown rice in excepting the chives.
Stir and add the tumeric, cumin, balsamic vinegar a teaspoon or two of light soy sauce and finally at the end the chives. The tumeric gives the dish a lovely yellow hue making it look like scrambled egg. Adjust seasonings to taste. Serve. This is great to eat with toast or as is.
PS : You can spice it up with some cayenne pepper, chopped bird chillies or forgetting vegan, some shredded salted fish as well. YUM!