You can sub-title this post ‘Sharon’s adventures with tofu.’ After 30-coughcoughcough years as a vegetarian, I have finally experimented with the stuff. I’ve never missed meat taste or texture, hence why I don’t go out of my way to buy or eat soya mince, quorn and tofu. I occasionally buy vegetarian sausages, but that’s about as far as it goes. I’m definitely not into recreating meat/fish/eggs dishes with vegan or vegetarian alternatives.
Anth, though, is on a mission to do something about my appallingly low protein intake, given I no longer eat cheese. So a few days staying with her gave me some ideas to try.
I blame an unfortunate encounter with silken tofu (not my doing, m’lud) for my mistrust of the stuff. So I made sure I bought the firm stuff, with smoked flavour to see if that made any difference. And I drained it properly and also wrapped it in kitchen roll. I didn’t dump the family bible on top of it – on the grounds I don’t have one of those anyway!
Tofu does fine in Anth’s delicious Singapore noodles recipe, which I had for Saturday tea. And then I tried scrambled tofu for a Sunday brunch recipe. I poked around online for some inspiration, didn’t much like the look of any of them, so came up with something myself that was edible. Seeing as I have never liked eggs, I wasn’t going to pile it on toast, smothered with tomato ketchup. I did have some potatoes left over from during the week, so fried those and served them with the scrambled tofu.
And … It was OK. But I can’t get past that slimy texture. No matter how crispy the outside is, the middle is still meh. I added some other vegetables from the bottom of the fridge, plus a touch of nutritional yeast, which all the recipes online seemed to include. I couldn’t taste it, to be honest. If you like tofu, you’ll no doubt like this. I can report that the fried potatoes were very nice!
Ingredients (serves one)
Half an onion
Firm tofu (I used two of the marked sections)
Quarter of a red pepper, diced
Six mushrooms, halved or quartered
1tsp of turmeric
1 tbsp of nutritional yeast
Gently fry the onion for a couple of minutes, then crumble in the tofu. Add the red pepper and cook for a couple of minutes. Add the mushrooms, turmeric and nutritional yeast and cook for another minute or so. Some of the online recipes included soy sauce, but I’m not hugely struck on that. Season and serve. If you’ve got fresh parsley, add that on top. I had coriander, which was perfect. I’m sure the dish would work fine on wholemeal or sourdough toast. Or turn it into brunch like I did with fried potatoes.