Tag Archives: scrambled tofu

Soba noodles with scrambled tofu

Soba noodles are very pricey, but once in a while, totally worth it! I used to eat only 100% buckwheat soba (glutenfree, but also the most expensive ones), but now my system tolerates (wholemeal) glutinous grains better, especially in an alkaline environment. So I had 40% buckwheat soba (the rest is whole wheat). They already contain salt, so you just cook them in a large amount of water for 6 minutes (or per package instructions) and you get the best result if you cool them down twice during the cooking with a bit of cold water, so they stop boiling and then bring back to rapid boil. They come out nicely firm and not soggy at all.

We had them with scrambled tofu. I started with sauteeing a larger onion with a bit of wild garlic (totally optional, but it´s nice), then adding a pinch of salt and little chunks of carrot, green beans and celery stalk. When the veggies softened up, I crumbled in a 200 g block of firm tofu, added a tablespoon of shoyu (natural soy sauce) and between 1/4- 1/2 tablespoon of organic sugarfree mustard. Let sautee for another 5 minutes at least, so the flavours combine.

I also had a little serving of chickpeas (seasoned only with salt) and of hiziki seaweed (cooked for at least half an hour with some of its soaking water, sliced onion and shoyu to taste).  Cook the hiziki until the water evaporates 🙂

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Filed under Complete meals, Grain dishes, Pasta and noodles, Recipes, Sea vegetable dishes, Tofu and tempeh dishes

Scrambled tofu eggs

On 23.11. I attempted for the first time to make scrambled tofu, something that is supposed to remind you of those good ole days of yellow scrambled eggs from the pan 😀 I got a pretty good result, and it´s sooooo quick and easy! First I sauteed a large amount of onion and leek slices on olive oil, until soft. Then I crumbled in a big block of firm tofu (you really have to squish the tofu in your hand, otherwise you won´t get the desired texture) and seasoned it with turmeric (for the yellow colour and also flavour), piri-piri (chilli flakes), black indian salt and ginger powder. Next time I will put LESS turmeric – the colour was pretty, but the taste was too overwhelming.

As accompanying dishes I had cooked teff (the smallest grain the world!), nishime of pumpkin, and steamed veggies (daikon, red radish, carrot and onion).

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Filed under Complete meals, Recipes, Tofu and tempeh dishes