Tofu Cheese And Egg Shreds


Tofu Cheese And Egg Shreds

Deconstructed is what some might call it. I call it tasty and texturally satisfying- like cheese and egg! Serve warm or cold! Serve on breakfast toast with a slice of breakfast sausage or as shown below.

Makes 5 servings

Vacuum packed tofu usually made for restaurants because they deep-fry better than non-vacuum packed tofu can be used in many ways.

One of those ways is it shreds nicely over large holes of a hand-held grater. Today we’re making shreds to top a salad, float in soups or roll up in a slice of bread spread lightly with margarine and ketchup (Steve used a soft dill rye and went back for another one).

“Wow this is good”, he said, “tastes like a fried egg and cheese sandwich only shredded!”


VACUUM PACKED TOFU:

14 oz. pkg. vacuum packed firm tofu, by FRANKLIN FARMS, rinsed and gently shredded over large holes of hand-held grater into a flat bowl (sold by GORDON FOOD STORES)


SAUCE:

1/4 c. water

1 T. light colored sesame oil – I use Roland brand

1 T. extra virgin olive oil

1 T. soy sauce

1 T. apple cider vinegar – I used Heinz

1 T. liquid smoke

2 T. vegan yeast (aka nutritional yeast)

1 t. ADOBO SEASONING

2 t. granulated sugar

1/2 t. turmeric

fresh grind black pepper

1/2 t. salt, plus to taste at the end of cooking


1- In extra-large, preferably non-stick skillet, over medium heat, combine all sauce ingredients, in the order stated, stirring after each addition. Do it quickly.

2- When the sauce is smooth, disperse shredded tofu gently and evenly around skillet. Leave it to cook 5 minutes without stirring.

  • Resist the temptation to pat it down as it cooks.

3- After 5 minutes, lift with flipper and invert each section – do not pat it down.

  • Always treat the tofu gently.

4- Cook 5 minutes, then repeat lifting, flipping and cooking till it becomes golden brown and all obvious moisture has evaporated.

  • Always keep the shreds dispersed evenly in the skillet.

5- Salt to taste.

6- Turn heat off and wait till warmed down to room temperature to use now or pack loosely in covered containers and refrigerate to use as desired.


Use as a topper for salads:


Or, use in a sandwich or hot dog bun spread with margarine and ketchup.

Steve used margarine and I used My Hummus Mayo plus ketchup.



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Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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