Tofu Scramble, from Food

Dying for a tasty breakfast without eggs? This savory tofu scramble served up with home fries/hash browns and a fruit salad will give you a full dash of energy for the day.  

From: Food.com

  

(see red for our recipe modifications)

1 small onion, diced
2 tablespoons olive oil
1 lb firm tofu, crumbled (extra firm is fine, too) (we did not use "crumbled"--we used regular firm tofu and cut it into squares)
2 garlic cloves, minced
2 tablespoons nutritional yeast flakes
1 tablespoon tamari (we did not use tamari)
2 teaspoons Dijon mustard
1/2 teaspoon turmeric
1 teaspoon sage (I like to use dried rubbed sage)
1/4 teaspoon basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 medium tomato, chopped

more veggies: add more mushrooms, carrots, celery, spinach, peppers, and zucchini (empty your veggie drawer!)

Directions:

1.)  In a large saucepan on medium-high heat, saute the onions (and additional veggies except spinach) in oil until translucent.

2.)  In a medium bowl, stir together the crumbled tofu, garlic, nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper (and spinach) until well-mixed.

3.)  Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.

4.)  Toss with tomatoes and serve immediately.

Miso Soup with Bok Choy, Noodles, and Tofu

Mark Bittman's Food Matters Recipe

Miso Soup with Bok Choy, Soba Noodles, and Tofu (or salmon)

Makes: 4 servings

Time: about 30 minutes

Ingredients:

8 ounces of soba noodles (look for the Eden brand that's 100% buckwheat

14 ounces of lite, firm tofu; Salmon option: 8 ounces of wild salmon

Sauce of choice to season tofu: I like Sweet Chili Sauce, or use teriyaki or even a dumpling dipping sauce.

1 tsp five-spice or chili powder & black pepper if broiling salmon

1/3 cup any miso (I used white miso)

1 pound bok choy, stems separated and chopped, leaves cut into ribbons

4 cups low-sodium vegetable broth

2 tablespoons sesame seeds, toasted if you like

1/4 cup chopped scallions

Instructions:

1. Bring a large pot of water to a boil.

2. Prep the tofu. Drain the water from the package, and cut the block into thirds, horizontally. Wrap the three slices in a tea towel & put a heavy pot or weight on top of it to press. After 30 minutes, cut each slice into 4 triangles, & spread one side with the sauce of your choice.

3. Add the soba noodles to the boiling water and cook until tender but not mushy, 3 to 5 minutes. Drain, reserving 2 cups of the cooking liquid, and rinse the noodles with cold water until cool.

4. Put 4 cups of vegetable broth into the pot, along with the 2 cups of reserved "noodle liquid", and set it to boil again. You'll have 6 cups of liquid in the pot.

5. Heat up a stove-top grill pan on high, and when it's hot, add the tofu triangles, sauce side down. Spread top of tofu with sauce (hot sauce if you like it spicy). Watch carefully--it doesn't take too long for the tofu to nicely brown. Flip when the tofu is browned with grill marks. If using salmon, sprinkle with seasoning & either pan-fry without oil, or grill. Tofu won't stink or smoke up your kitchen! Trust me on this one.

6. When the water in the pot is almost boiling, put the miso in a small bowl, ladle in a cup or so of the heated broth, and whisk it until it's smooth.

7. When the broth is boiling, add the bok choy stems to the pot and let them cook for about a minute. Add the bok choy "ribbons" and continue cooking, adjusting the heat so the soup bubbles steadily, until the bok choy gets silky, 3 to 5 minutes more.

8. Turn the heat down to low, pour the miso mixture into the pot along with the soba noodles, and heat just long enough to warm everything, only a minute or two. Taste, adjust the seasoning.

9. Serve the soup immediately, topping with 3 tofu triangles each (or 1/4 of the salmon), and sprinkle with sesame seeds, and scallions.

It's great as leftovers for lunch or dinner the next day!