RICED CAULIFLOWER TOFU SCRAMBLE
Use as hot breakfast egg and hash brown replacement dish. Or, spread on a rustic whole grain or Russian black bread sandwich. Or, hollow out and stuff tomatoes, large or small, and serve as appetizer (cocktail or cherry tomatoes) or as main dish salad (large tomato)!
Served with a savory animal-free sour cream and yogurt sauce!
Versatility is the key here. Enjoy the span of options.
Makes 4 cups
1 T. extra virgin olive oil
1 qt. fresh cocktail tomatoes, cut small slice off top core, discard, then stand each on end and cut into quarters, like a cross
fresh grind black pepper
1 T. Grade A maple syrup
1 T. liquid smoke
1- In extra-large skillet, over medium heat, melt olive oil.
2- Add tomatoes, salt and pepper and saute till water releases from the tomatoes, stirring often.
3- Add maple syrup and liquid smoke, continuing to stir and cook about 5 minutes. Turn heat off and set aside.
PAN-FRIED TOFU AND RICED CAULIFLOWER:
1 T. extra virgin olive oil
1/3 c. fine dice peeled shallot
3 med. pickled garlic cloves, smashed and finely chopped
1/4 c. tiny diced baby dill cornichon pickles (tiny dense pickles)
14 oz. hard vacuum packed tofu, firm – rinse, cut in half and shred gently over large holes of hand-held grater by FRANKLIN FARMS sold by GORDON FOOD STORES
1/2 t. turmeric
sev. twists pepper mill
1 t. salt
2 c. fine riced thawed cauliflower – use a thawed, frozen cauliflower for best ricing results – rice (pulse and process) in food processor after cutting thawed buds into smaller pieces
2 t. dried tarragon
2 t. ground coriander
1 t. dried basil
1 t. onion powder
1 t. garlic powder
1- In in another large skillet, over medium heat, melt oil. Add shallots and garlic and saute till softened.
2- Add pickles, shredded tofu, turmeric, salt and pepper. Toss gently, but well till all tofu turns yellow, stirring up and over from bottom to cook all surfaces – about 5 minutes.
3- Add 1 c. riced thawed cauliflower, stir into tofu till evenly distributed.
4- Add tarragon, coriander, basil, onion powder and garlic powder. Stir well to disperse evenly, then continue to cook on medium-low heat about 5 minutes. Set aside.
1/3 c. Vegenaise Grapeseed Mayo (or other animal-free mayo)
salt and pepper to taste
1- Transfer all tofu/cauliflower scramble to pan with tomatoes. Stir to evenly distribute, then smooth out gently in pan.
2- Raise heat to medium-high and cook about 3 minutes, before turning scramble up and over using a turner. Each time wait 3 minutes or more till scramble begins to form a ball and liquid from tomatoes is absorbed and/or evaporates.
3- Add Vegenaise Grapeseed Mayo, stirring to incorporate. Continue to cook, again to reduce more moisture.
4- Salt and pepper to taste, stir well, then remove from heat.
5- Serve now, or pack in containers for service later today or in a few days.
1- In small bowl mix equal portions of TOFUTTI SOUR CREAM AND FORAGER’S PLAIN CASHEWMILK YOGURT.
2- Add salt, black pepper, garlic powder and dried dill weed to taste. Mix well.
3- Serve over breakfast scramble.
4- Garnish with fresh sliced avocado, pickled orange rind matchsticks, fresh sliced basil and fresh grind black pepper.
- Orange rind matchsticks: Slice rind/peel from orange, slice off white pith from pieces of skin while laying them flat and discard. Stack pieces of skin/rind and cut into matchsticks. Place in jar of water with a little light colored vinegar, salt and sugar. This preserves the rind without flavoring it much till ready to use as garnish. Use about 2 Tablespoons vinegar to 1 cup water. It doesn’t take much vinegar to keep it fresh. Refrigerate and use as desired. Don’t forget it’s there. I use it on everything.
Notes: Where you don’t want to inject much water and want a chewy pickle that doesn’t disintegrate like standard pickles, then cornichon pickles work best.
New POSTS COME TO YOU!
Couscous Morouscous Salad
Sweet Pickle Cream
Impossible Burger Back @ Tick Tock Tavern