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)
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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