Tofu scramble is one of those recipes that comes out different almost every time and that I've been working on for what feels like forever. And while Richie's pretty contented with almost everything I make (the right kind of husband and critic to have in your home;)), he's never totally happy with the tofu scramble I make. And for some reason, I'm now always trying to please him with it (whether he asks for it or not!). It's become more of a challenge than anything.
This time apparently I got it right! And here's how I did it:
1. Place a block of extra firm tofu wrapped in a kitchen towel (or a paper towel) between 2 plates and then place something heavy on top of the top plate to weight it down. You're trying to get as much liquid out of the block as possible. Leave it like this for at least 15 minutes, but the longer the better. I know it's hard to wait though on hungry Sunday mornings!
2. Meanwhile, in a saucepan, saute 1 large leek medium diced (white and light green parts) in 2 tablespoons of olive oil and 1 tablespoon of Earth Balance.
3. Once the leeks are cooked soft and beginning to caramelize add 1 teaspoon each of the following: salt, garlic powder, onion powder, turmeric, paprica and 1/2 teaspoon of cumin.
4. Fry the spices together with the leeks for about a minute until cooked through and fragrant.
5. Take the tofu out of the towel and begin to mash it with a fork to create a "scrambled" tofu and add it to the pan as it crumbles.
6. Mix the combination together then add 1/2 cup of shredded Daiya (or your favorite brand of vegan cheese) cheddar cheese.
7. Mix in and cook together for a few minutes until heated through.
8. Serve hot with toast and some greens or vegan sausage like we do (we LOVE LOVE Field Roast Smoked Apple Sage sausage fried with some onions, yum!).