Preparing scrambled tofu
Ingredients (basic version)
1 large pack of Clear Spot firm plain tofu
pinch of salt
Mash the tofu with a fork in a bowl.
On a low heat, add the oil to a large pan, then add the tofu and fry for 10 minutes, stirring very regularly. Add turmeric, salt and soy sauce at the end and fry for one more minute.
Serve on toast or with vegetables.
Mediterranean (add garlic and herbs like thyme and oregano, plus sun-dried tomatoes and olives, when nearly finished cooking)
Indian (add garlic and garam masala (curry powder), plus chopped onions)
Here’s a Mediterranean variation, with tomato, leaves and French dressing
A vegan BLT can be called a TLT – tofu, lettuce and tomato. Here, it is made with locally grown lettuce and tomatoes ( Incredible Edible Todmorden), using locally baked bread ( Saker) and mayo that was made just minutes before.
4 fluffy white buns/rolls/baps/etc. per person (I’m not getting into bread name politics!)
4 thick slices of firm bean curd/tofu (1 pack of
Clear Spot Naturally Smoked Tofu) 2 tomatoes, sliced
lettuce, washed and roughly chopped, (or spinach)
egg-free mayo Vitalite or other non-dairy marg, for spreading on the bread
Prepare the bread and slice the tomatoes.
In a large pan, warm some oil, add the slices of tofu with some soy sauce. Gently fry both sides of the tofu for about 10-15 minutes per side. Meanwhile, add some mayo to the bread and wash and chop the greens.
Make up the BLTs on the bread, in the order Vitalite, mayo, tofu, tomato, lettuce, more mayo. Serve immediately.
Here’s one I prepared earlier
Impressive Food blog
We have been invited back to have a stall at the Heptonstall Festival (music and other events) on Saturday July 4th.
Anyone interested in helping on it, please
get in touch. It was certainly worthwhile last year.