One of my favorite things to do is take traditional American food and morph it into healthy, vegetarian fare.  One of the hardest lessons for me to learn was how to flavor tofu recipes. Being a solo vegetarian in a house of carnivores, I didn't have anyone to teach me how to season it properly.  After a lot of trial and error, I eventually learned to dress it simply and enjoy the chameleon-like characteristics of this healthy vegan staple.

Pictured to the right is my version of "scrambled eggs" that is made out of crumbled tofu.  The turmeric adds the familiar yellow texture, while the herbs add just a hint of flavor.  I make my own tofu, as it tends to be much creamier than what is found in the refrigerator section of the store. Any type of regular tofu (not silken) should work, as it isn't important for the mock "eggs" to hold any sort of shape.

Mock Scrambled Eggs

Ingredients:
tofu
fines herbes
turmeric
paprika
salt
olive oil

Lightly coat a non-stick pan with olive oil.  Crumble up a small block of tofu.  Generously sprinkle with fines herbes. Then, lightly sprinkle with turmeric, paprika and salt to taste.  Gentle stir and heat until warm.  Do not overcook, as you want the light texture of eggs.  Serve hot.

My other favorite thing to do when cooking tofu for breakfast is simply to lightly brown a few sesame seeds in a non-stick pan in olive oil with a little fresh garlic and/or ginger.  Add in the tofu and cook until the tofu is lightly brown.  At the very end, sprinkle in enough soy sauce to lightly coat the mixture while it sizzles in the pan.  The soy sauce will carmelize and add wonderful flavor to the tofu.  Just be sure not to use too much or the result will be very salty.  You might even opt to try a low salt soy sauce.

Questions?  Write editor@greensagepage.com.

Copyright Cheryl Hughey 2009