Be sure to choose the right kind of tofu for your task: Japanese-style Silken tofu is an excellent choice in blended smoothies and desserts, while Chinese-style extra firm varieties make the best stir-fries and baked dishes. You can further affect the texture by pressing out the excess water and even freezing it.
As for the stigma of its soy roots, I have yet to see good evidence that it causes cancer or makes you gay.
This recipe gives you a double-shot of umami goodness with the wild mushrooms and nutritional yeast.
Scrambled Tofu with Mushroom, Onion and Bell Pepper
- olive oil
- ¼ block of extra firm tofu (I like nasoya organic tofu best)
- ½ onion, chopped
- ½ orange bell pepper, chopped
- 1 (½ oz) packet dried mushrooms, rehydrated to make 2 oz. mushrooms
- ¾ t onion powder
- ¾ t garlic powder
- ½ t turmeric
- 2 T nutritional yeast
- salt and pepper to taste
- Put the olive oil in a pan and turn the heat to medium-high. Add the rehydrated mushrooms and cook until nicely browned and they release no more moisture. Set aside.
- In another skillet, pour in about 2 T olive oil.
- Drain the tofu and blot it with a paper towel. You can even squeeze it a bit to release more moisture.
- Crumble the tofu into the pan and saute until it's nicely golden-brown.
- Push the tofu to the sides of the pan and add the chopped onion and saute until translucent.
- Add the orange bell pepper and stir the mixture together.
- Stir in the onion powder, garlic powder and turmeric and mix well.
- Dump in the cooked mushrooms and mix well.
- Fold in the nutritional yeast, making sure that everything is well coated. Let it cook for about a minute more, then plate.
- Season to taste with salt and pepper.
See the steam rising? Hot and tasty.
- This dish works well with almost any combination of vegetables. I often use chopped tomato in it, added just before the nutritional yeast goes in. Sometimes I cook up a separate skillet of diced potato and fold that in once the other vegetables are done, before seasoning with the spices.
- I prefer to cook the mushrooms in a separate skillet because, even over high heat, they give off moisture. Dried, reconstituted mushrooms give off less moisture than fresh, but still I don't like adding any extra water to tofu when it's browning.