Scrambled Tofu

FROM: http://www.lazarocooks.com/2010/08/vegan-goetta.html

INGREDIENTS:

• Half package of organic tofu, crumbled into medium pieces
• Coconut oil for sautéing
• Salt and pepper to taste
• ¼ teaspoon dried mustard powder
• Pinch of turmeric
• 1/8 tsp garlic powder
• 1 tablespoon nutritional yeast *optional if you feel a little short on b-vitamins

PREPARATION:

1. Place tofu in a bowl and use a fork to break into medium curds. Heat 1 tablespoon coconut oil; add the mustard powder, turmeric and garlic powder to the oil and swirl to combine. 

2. Add tofu crumbles to the skillet and toss gently to coat with seasoning mixture. Cook over medium heat until hot. You may allow some of the curds to brown slightly if you like them that way. Season with salt and pepper to taste. Sprinkle top with nutritional yeast if desired.

Also see Post Punk Kitchen recipe: http://www.theppk.com/2009/10/tof-u-and-tof-me-scrambled-tofu-revisited/

Vegan Goetta

INGREDIENTS
(This was made in the slow cooker/crock pot)
• 1 ¼ cups organic Steel Cut Oats (may be called Irish or Pin Head Oats)
• 3 cups low sodium vegetable broth
• 3 tablespoons olive oil
• 1 large sweet yellow onion, grated
• 2 dried bay leaves
• 1 teaspoon crumbled dried sage leaves
• 1 ½ teaspoons dried poultry seasoning
• Salt and pepper to taste
• 2 pinches dried red pepper flakes *optional
• ½ block extra firm organic tofu, drained and excess water pressed out
• Oil for frying

*Note: If you find that the oats get dry before done, add additional broth or water. This may also be done on the stove top in a heavy sauce pan but frankly, who wants to baby sit a vat of oatmeal?

PREPARATION
1. Rinse and drain oats. Pour vegetable broth into crock pot and set temperature to low. Add the oats, olive oil and all remaining ingredients except tofu; stir to combine. Place the lid on crock pot and cook mixture for approximately 1 ½ - 2 hours or until all the liquid is absorbed and oats are thick and tender. They will be chewy and this is just what you want. Remove bay leaves and discard.

2. Place tofu in a medium bowl and crumble with a fork until you have very small pieces; about the size of large curd cottage cheese. Stir the tofu into the oat mixture. 

3. Line a loaf pan with plastic wrap to facilitate unmolding once the Goetta is set. Scrape oat mixture into the prepared pan and use a greased spatula or wet hands to flatten the top and compress the loaf. Fold overhanging plastic wrap up around the loaf to cover. Refrigerate Goetta at least 12 hours but overnight is best. 

4. When ready to serve, peel wrap back from the top of the loaf and invert onto a cutting board. Remove the plastic film and slice Goetta into approximately ½ inch slices or whatever thickness you desire. 

5. Heat olive oil in a large nonstick pan over medium heat; add Goetta slices. Fry the Goetta over medium heat until very browned and crisped on the first side; turn and fry second side. Goetta is best when fried very, very crisp. If your heat is too high, your Goetta will just brown on the outside and not dry in the center. It will probably fall apart. Drain on paper towels and serve warm with Scrambled Tofu and farm fresh sliced tomatoes for the perfect vegan breakfast.