This was our first ever post when we started this food-diary (or whatever you want to call it) off with over 9 months ago now. Now compared to lot of people out there, that's no time at all. Which it's true, it isn't really, still I just thought I'd share that information with you and hope you're still reading in another 9 months.
I was reading on a couple of other sites today what had happened to people since they started doing this; cookbooks, even TV appearances...I wish I could say a lot has happened since we started, but alas, my only claim to fame is still that I went to school with Jamie Oliver. But then he was a couple of years older and I can't really remember him there anyway.
So in the spirit of friendly competition and in the hope of getting a few more readers and finally catching up with my old schoolmate Jamie, I've been going competition crazy this month. This one is for Breakfast, hosted at theBreakfast club and this month by Johanna at Green Gourmet Giraffe.
I've done loads of Breakfast stuff since, by the way, just in case you think we're a one trick-pony here at Yogi Kitchen, it's just this is the best breakfast I've done. I haven't found anyone else's recipe that utilizes both types of tofu which I think is the key to this success. Just firm tofu and it's dry, using only silken it lacks any texture. The tofu Scramble is obviously the yellow mush centre-front, but if you want the recipes for the rest just follow these links for Tempeh Bacon and Hash-browns.
Tofu Scramble (serves 4)
2 cups silken tofu (firm)
2 tsp mustard powder
2 tbsp soy sauce
1 tsp salt
2 tbsp nutritional yeast flakes
1 large tbsp light miso
1/2 tsp tumeric
2/3 cup vegetable stock (preferably homemade)
2 tbsp olive oil
300 grams pressed tofu (medium) crumbled
1/3 cup vegetable stock (preferably homemade)
- In a food processor or with a hand held blender mix together the first ingredients and set aside.
- Heat the oil over medium heat in a heavy bottom frying pan and add the pressed tofu. Saute until it starts to dry-out a little and turn a golden shade; roughly 4-5 minutes. Add the stock and continue to simmer until evaporated.
- Now add the silken tofu mixture and stir frequently for a few minutes to thicken as you like your "eggs".