I have never let my schooling interfere with my education. - Mark Twain

Thursday, July 8, 2010

Scrambling to catch up

Painting is about to happen. I swear. Boxes are slowly leaving the building, space is opening up, items are being purged. But I am still WAY behind where I planned to be the first week of July. Dad seems to be getting along as well as can be expected without Mom around, so the urgency is not quite as pronounced as what was originally feared, and frankly I have just been dragging my feet. Moving sucks.

The garden starts are all but abandoned; I may try to save a few of the tomato and pepper plants and miraculously discover a sunny spot somewhere at Dad's (he doesn't have much more sun than I do), but in all probability they will end up in the compost. This will not be the case forever, just keep repeating to self...

I have packed up the pantry spices in little labeled cardboard boxes for the final move, but they are still here with me and on occasion an actual recipe does get developed and executed these past couple of months. Here's the evidence.

Susan over at Fat Free Vegan did a post on her method for a tofu scramble, which of course every other veggie blogger on the planet has done as well, but hers caught my eye because of the complexity of the seasonings. However, you might not want to attempt this when you are really hungry, and short on time, and trying to get the painting done, and just not in the mood. So I thought, why not do a bulk version of the seasoning mix, keep it in the infamous WTM 1 lb. recycled peanut butter jar, and have a scramble in no time flat when the mood strikes? Why not?

Susan is a genius. I poked and prodded the original recipe, as usual, to get it to conform to my own exacting tastes (yeah right), then scaled up for a bulk version, so away we go.

Scrambled Tofu Seasoning Mix

2-4 cups nutritional yeast (update 12/11/2010: I found I was adding more nutritional yeast to the scramble after I added the seasoning mix so I used four cups of nutritional yeast in my most recent batch of mix instead of two cups. This recipe would now technically require more than one 1 lb. jar if you also decide to use four cups.)
3 Tbs. onion powder
2 Tbs. sea salt
1 Tbs. black salt (for an eggier taste: find it at an Indian grocer, or online)
1 Tbs. garlic powder
1 Tbs. turmeric
1 Tbs. dried chives
1 Tbs. dried dill weed
1 Tbs. dried parsley
1 Tbs. dried sage
2 tsp. dried thyme
2 tsp. ground black pepper
1 tsp. smoked paprika
1 tsp. sweet paprika
1 tsp. ground celery seed
1 tsp. cayenne pepper (optional)

Blend all ingredients well or pulse a few times in a food processor. Store in an airtight jar. Use up to ¼ cup per 16 oz. diced or crumbled tofu.

To make my favorite scramble, melt a tablespoon of Earth Balance margarine in a large skillet over medium-high heat. Add 2-3 diced green onions or a diced shallot, and a few diced cremini or white mushrooms. Saute a bit to soften the veggies, then add about 4-5 oz. of crumbled or diced tofu and a tablespoon of seasoning, stirring to blend. I diced for this iteration, and 5 oz. is a very generous serving.

You probably don't need to press the tofu to remove excess water; it works better for me when I don't press. Keep stirring the scramble to evenly distribute the seasoning and heat through. Find your seasoning tolerance and adjust as necessary. I found that a tablespoon was about all I needed, and the scramble was remarkably egg-y. This is also great in a burrito!

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