Saturday, April 2, 2011
No, it isn't scrambled eggs..
but it was delicious. Everyone cleaned their plates and that is a definite vote in favor of keeping this recipe. Next time, I might try making it the night before and leaving it in the refrigerator to cook the next morning. The kids were completely unaware of the pureed vegetables hidden in the tofu. The rice gives the texture and appearance of scrambled egg without the cholesterol or cruelty.
If your kids don't object to visible vegetables some diced peppers, onions, and tomatoes would be a tasty and nutritious addition to the scramble.
2 Tbsp Olive Oil
1/4 cup Onion (diced)
2 Carrots (thinly sliced)
12 oz Block of Firm Silken Tofu (drained, preferably with a Tofu Xpress)
1/4 cup So Delicious Coconut Milk (Unsweetened)
2 Tbsp Nutritional Yeast
1/2 tsp Cumin
1/2 tsp Tumeric
1/2 tsp Garlic Powder
1 tsp Salt
1/4 tsp Freshly Ground Black Pepper
3 1/2 cups Cooked Rice
In a skillet over medium heat, saute onion and carrot in olive oil until softened. After vegetables are softened, pour vegetables and remaining ingredients except rice into a blender or food processor. Blend or process until smooth. Pour tofu mixture into a medium sized mixing bowl and combine with rice. Stir until rice is completely coated.
Pour or spray oil onto a small nonstick skillet, place on burner set at low medium heat. Scoop approximately 1/6 of mixture into the skillet, and press with spoon or spatula to smooth. Allow to cook for 2 minutes, then turn mixture over in pan and begin stirring like scrambled eggs. Cook for another 3 minutes stirring occasionally. Scoop onto plate and serve warm with toast or biscuit and fruit salad or orange juice.