Scrambled Eggs (Tofu)

This recipe is very basic to start learning to use tofu and that’s why I like it. You may need to adjust the oils and salt in tofu recipes. I like getting away from eggs these days with the treat of bird flue virus, too much meat in our diets, plus if you use organic soybeans it's a healthier choice. Most of my recipes are not necessary “vegan” recipes. Vegan's eat neither dairy nor eggs. I'm into advocating a transitional diet toward a more vegetarian style for now. I do try to accommodate both styles once in a while. This has butter, however Vegan know how to substitute to margarine's and other dairy product with soy products such as soy milk i.e. I am not a proponent of yeast in all their recipes. For diabetic is a number one health problem, (yeast) this is a very bad choice. Also men who have prostate problems and should avoid yeast products, especially beer, or such yeast products. Yeast is in most tofu recipes.
My point here is try to read more because adding chemicals with the parasites found in yeast can be just as harmful as eggs that may carry salmonella, chemicals from the chicken feed, shots, ground i.e. If your not eating organically grown soybeans we maybe eating chemicals too and devitalized of nutrition.

Scrambled Tofu (Mocked Scrambled Eggs) Buy organic Tofu with the most fiber and no GM i.e.1 lb. Tofu (Firm) some prefer soft ? I use the soft to make mayo
½ tsp Turmeric (start with)
1 tsp garlic powder or onion
1 ½ tsp. nutritional yeast or squirt of Liquid Aminos (Braggs)
½ tsp. chicken-flavored seasoning (non-chicken in health food stores and sold in bulk)
1 tbs. margarine or butter
Olive or safflower oil (add with margarine)
Salt/Pepper to tasteDrain tofu on paper towel, (this can be frozen for texture and thawed) if frozen plan for the day before. This is optional. Or, put something heavy on top of the tofu to drain as much water out as possible.
Scramble the tofu in chunks with fork or grade
Add the turmeric, garlic, yeast or liquid Aminos, chicken flavor, and let set over night to absorb flavors.
In skillet add a bit of oil and fry slightly brown (golden) not brown. Just before you serve while hot add the margarine or butter.
Adjust the taste before taking out of the skillet. (Add in more or less) Or write it down for next time to improve and adjust the recipe for your tastes.
Serve over buttered toast. You can add margarine to the top of the tofu. Egg has a lot of fat, and this recipe mocks the fat content, but you do need to adjust the fat content to your own taste.
Add variety occasionally: chili peppers, vegetables, rice, i.e.
.................
Making a shaker, if you use this method a lot.
*I actually make this up lots so I use the spices, turmeric, onion powder, chicken flavored seasoning, pepper in a big salt and pepper shaker to just sprinkle and macerate the tofu before frying i.e. (add yeast too if you use it do it sparingly) Or if you use "Liquid Amino's" you will not need to use the yeast. Both products are use basically to make tofu salty. Amino's gives you so much more nutrition and is a good product when you learn to use it.
I use this same recipe for Breakfast...cut and cubed for a meat substitute.
“SPAM” ‘
Plan at least to press the water out by putting paper towels under and on top of the tofu. Then on top place a weight to press out excess water to a desired texture. Freezing it will also squeeze out some of the water but I don’t have time for the freezing process all the time.
Slice the tofu like you would for cutting up spam slices. (I cube for mock chicken in dishes) You can use beef flavor too.
Sprinkle the seasonings on the slices (add fresh ground pepper) and leave till morning covered in fridge.
(*I don’t use the yeast (why add more yeast in our bodies?). Paprika is an option instead of the ground pepper, or smoke flavor, brown sugar or maple syrup if desired. What ever floats your boat!)
Brown in a little olive oil and butter or margarine then turn down the heat to remove as much moisture as desired for your recipe.
The recipe will make simple delicious sandwiches, cut thin with scissors on salads or just a snack food thought the day. It’s just great! I love it. This will take a better place on your pallet than any meat and a natural source of good protein. (Health House tofu has no GMO and only 1.49) I’m sure there may be better brands in your area.
I want to note here that lots of fibrous food is needed when using tofu. I would like to see the manufactures stop taking out so much of fiber out of soy bean since we need more fiber! Tofu comes in many flavors. Try it on your family once a month at least.


Peace AND "PAY IT FORWARD."
"Tougher Tmes" Use of cheaper organic sources of protein. http://www.endlesssimmer.com/2009/04/16/100-ways-to-crack-an-egg/