Recipe Scrambled Tofu with Mushrooms & Onions

[SatNavSaysStraightOn]

The paprika is optional. It does change the colour of the scramble, so bare that in mind when using it.

My picture shows spring onions in with the scramble. They're not part of the original recipe. I had just added them because they needed using.

Serves 2 as a main meal, 4 as a side with something else.

Ingredients
2 tbsp Canola oil
8oz mushrooms (sliced thinly).
1 large onion finely chopped

¼ tsp Asafoetida
½ tsp black mustard seeds
½ tsp yellow mustard seeds
½ tsp cumin seeds

1 tbsp. Noble or Sweet Paprika (optional)
1 tsp ground cumin
1tsp ground coriander
½ tsp turmeric
1 tsp garam masala
3 cloves of garlic crushed
½ tsp black salt (if you have any)

1 packet of silk tofu
½ packet of regular tofu (½cm cubes)

1 tbsp. Tamari sauce (or any other soy sauce)

Method

1. Heat half the oil until hot, then add half the mushrooms and allow to brown. Turn them and keep the heat high. The mushrooms should be "squeeking" at you. Once the first half are brown, remove them from the pan and cook the 2nd half. When done, remove from the pan.
2. Add a tiny bit more oil and throw in the onions. Keeping the heat as high as possible, brown the mushrooms, stirring frequently. Once brown, add roughly 50-100ml of water to deglaze the pan. Once this has evaporated, remove the onions from the pan.
3. On a medium heat, heat the remaining oil, add the whole seed spices and asafoetida to the pan and when they start to pop, add both types of tofu. Don't worry about breaking up the silken tofu at this stage, by the time you're done cooking, it will have broken up quite happily. Stir the tofu whilst it is frying. After 5 minutes, add the remaining spice, the garlic and the tamari sauce, along with the mushrooms and onions.
4. Heat everything through, and when well heated, serve over toast or similar.

You'll find that the taste really comes out of the scramble is reheated the following day.

 

[badjak]

Interesting...
I would never have thought of scrambling tofu (or tahu/tahoe as I know it)

 

[SatNavSaysStraightOn]

Interesting...
I would never have thought of scrambling tofu (or tahu/tahoe as I know it)

Tonight I was able to get a picture of silken and regular tofu in the same pan. This was before any spices were added. If you add turmeric, it looks like scrambled egg. If you add Kodiak black salt, you get that sulphur smell that eggs possess.

So 1 container of silken tofu and ½ a container of regular tofu.