Tuesday, September 4, 2012
"Eggs" and potatoes for breakfast
When I picked out my tofu at the store on Monday, I decided to go with Mori-Nu brand silken extra-firm tofu, rather than regular tofu. My only reason was that the package size was smaller, and since I'm currently the only tofu-eater in my house, it seems less wasteful.
The difference between silken tofu and regular tofu is mainly in texture. I feel like I see silken tofu more often in dessert recipes - it's allegedly more creamy than regular tofu. When I opened the package, it definitely looked like a block of cream cheese - less little pockets than regular tofu. When I handled it, I felt like the texture resembled hard-boiled eggs, which, to me, was perfect for this tofu scramble experiment. My guess is that silken tofu might also make an excellent "egg salad."
Since I tend to oversleep in the mornings, I need a breakfast which doesn't take a lot of time to prepare (aka, why I usually default to toast). So I decided to prep my tofu-scramble and some roasted potatoes Monday late afternoon to reheat for today's breakfast. First, I pressed the tofu for 15 minutes. While the tofu was pressing, I chopped a small amount of red onion finely.
I heated a little under a tablespoon of olive oil for a minute or so, and then sauteed the onion. I then crumbled the tofu into the pan, breaking it up further with a wooden spatula. A number of blogs I've read have suggested adding tumeric to the tofu to give it an "eggy" color, so I stirred in a teaspoon of tumeric, along with freshly ground black pepper and sea salt. I let the mix cook for about minutes, stirring it frequently to keep it from sticking to the bottom of my pan. When the tofu was lightly browned, I took it off the heat and stirred in some dried parsley, and then put it in a glass container. This morning, I reheated it in the microwave with a touch of mozzarella daiya, along with some leftover cooked broccoli. I think next time I will need to be more aggressive with the seasoning, but it was tasty.
What goes nicely with "scrambled eggs"? Breakfast potatoes! I had some leftover mini red, purple and gold mini-potatoes, so I chopped them up small and tossed them in olive oil, dried minced onion, sea salt and pepper. I let them roast in a single layer in a pyrex dish at 425 for 30 minutes, stirring them at one point so they wouldn't stick. I reheated them this morning in the toaster, rather than microwaving them, so they'd stay crispy.
What are your favorite vegan breakfast treats?