Tofu Scrambles

. . . are my protein savior. When eggs are harsh on my stomach and I don't cook with meat, tofu becomes the breakfast, lunch and dinner of this champion. Here are a few recipes from my beloved Student's Vegetarian Cookbook by Carole Raymond. Her recipes are cheap and easy, and they usually make enough for one or two people, which is awesome when you don't have a big fridge to store many leftovers.


Scrambled Tofu Curry (pictured above)

Makes one serving. Great with a slice of whole grain toast and a glass of chilled orange juice.

Prep Time: 7 minutes

5 ounces firm or extra-firm tofu
1 teaspoon vegetable, canola or olive oil
1 tablespoon finely sliced scallion or onion
1 tablespoon diced green or red bell pepper
2 tablespoons diced carrot
1/4 teaspoon curry powder (I like more)
Salt and Pepper to taste
*optional: I added a pinch of cayenne to give it a little kick . . . yeah, I pretty much add cayenne to everything. Hiya!

1.In a shallow bowl or plate, lightly mash the tofu with a fork so that it resembles the texture of scrambled eggs. Set it aside.

2. Heat the oil in a small skillet over medium heat. Saute the scallion, pepper, carrot and curry for 2-3 minute, or until the vegetables begin to soften. Reduce the heat to low, and stir in the tofu; cook for about 1 minute or until the mixture is hot. Serve immediately. Salt and pepper to taste.


Greek-Style Scrambled Tofu
Preparation Time: 7 minutes

Serve with hot coffee, a muffin, and fresh apple slices.

5 ounces firm or extra-firm tofu
1 teaspoon olive oil
1/4 cup chopped scallion
2 cloves garlic, minced
1/4 teaspoon dried oregano
1 cup tightly packed chopped fresh spinach
2-3 tablespoons crumbled feta cheese
salt and pepper to taste

1. In a shallow bowl or plate, lightly mash the tofu with a fork so that it resembles the texture of scrambled eggs. Set it aside.

2. Heat the oil in a medium skillet over medium heat. Saute the scallion, garlic and oregano for 30 seconds, and add the spinach. Cook, stirring until the spinach wilts, about 3 minutes. The water that remains on the spinach from washing will be enough to cook the spinach.

3. Reduce the heat to low. Add the tofu, and gently stir until the mixture is warm, about 1 minute. Stir in the feta cheese, and serve immediately. Season with salt and pepper if you desire.


Absent Egg Salad Sandwich

Prep Time: 6 minutes

This really does taste like egg salad! Spread the filling on toasted cracked-wheat bread. Tuck in a lettuce leaf and serve with juicy orange or tangerine slices. This was a great way for me to use up some parsley from my garden.

Makes 2-3 servings

3/4 cup Japanese silken tofu (about 6 ounces)
1/2 teaspoon fresh lemon juice
1 teaspoon prepared yellow mustard (I like more)
1/2 teaspoon honey
1/4 teaspoon turmeric
1 tablespoon celery, diced (I like more)
1 tablespoon onion, diced (I like more)
1 teaspoon parsley, chopped (I like more)
Dash of paprika
Salt and pepper to taste

Crumble the tofu in a mixing bowl with a fork. Add all of the remaining ingredients and stir to combine. Taste. If necessary add more salt and pepper. Refrigerated, it will keep for 2 or 3 days.