I eat eggs sometimes. But I make scramble about twice a month. Fry up onions garlic mushrooms, add nutritional yeast red pepper flakes soy sauce. Mash the tofu, fry some more. I don't get people acting silly about tofu. It really doesn't taste like much if you eat it plain. Prepare it.
Shopping the other day and it was cheaper for a whole broasted chicken than a whole frozen chicken. I asked the deli worker where they got their chickens from. "They're the same chickens that are in the freezer that the public buys from"
From the consumer side, eating cooked poultry or eggs does not put people at risk for bird flu. For the folks handling the live chickens long beforehand, yes.
The reality is that cooking is not the silver bullet of stopping disease spread. Most of the time that's, cross contamination in kitchens. That's why, for example, there are so many rules for storage and handling in commercial ones.
if you go that route, i recommend PickUpLimes or Rainbow Plant Life recipes on youtube. recently tried Just Egg Folds in a breakfast sandwich. It was fine.
At the local white people grocer, tofu is 2.50usd/lb and eggs are 8usd/dozen. Tofu is probably even cheaper if you go to one of the Asian grocers around here.
I don't think I've actually tried a tofu scramble before. I wonder what the best way to make it is.
Firm or extra firm tofu block, drained (3/3 for details).
Heat (+oil if needed) skillet.
Plop tofu into skillet.
Smash tofu with a fork until desired chunkiness reached.
Add your seasonings, etc.
Cover, keep it on medium heat.
Stir/scrape every 5min or so, for 20min.
Use a Tofu press:
Open tofu packaging and drain the liquid.
Center the tofu block on the grate. Don't forget to put the grate on the drain tray.
Put the lid on the tofu block.
Tighten screws or put a 5 pound ankle weight on the lid.
Let it drain for 30min.
I like the bamboo ToPress. Came with:
1-Drain collection tray.
2-Grate/straining tray (sits on 1, tofu sits on it).
3-Lid (sits on tofu).
4-Screws to press the tofu between 2 & 3. I put a 5 pound ankle weight on the lid instead.
5-Cheese cloth to wrap tofu in. The bamboo press does fine without it.
I've already been doing this.
Instead of two eggs I do one egg and 3-4 "medallions" (spoon scoops) of firm tofu.
1 egg in bowl + tofu
Scramble it together (the tofu breaks up and gets coated w egg) then dump it in the hot pan.
Voila!
I've already been doing this.
Instead of two eggs I do one egg and 3-4 "medallions" (spoon scoops) of firm tofu.
1 egg in bowl + tofu
Scramble it together (the tofu breaks up and gets coated w egg) then dump it in the hot pan.
Voila!
Comments
(Thank you, Avian Flu. Hello tofu?)
for the protein you get, even expensive eggs are a good buy up to a buck a piece.
For example, in the US, 0.9% of children have egg allergies versus 0.4% having soy allergy.
https://www.food.gov.uk/business-guidance/avoiding-cross-contamination-in-your-food-business
I don't think I've actually tried a tofu scramble before. I wonder what the best way to make it is.
Heat (+oil if needed) skillet.
Plop tofu into skillet.
Smash tofu with a fork until desired chunkiness reached.
Add your seasonings, etc.
Cover, keep it on medium heat.
Stir/scrape every 5min or so, for 20min.
1/3
2/3
Open tofu packaging and drain the liquid.
Center the tofu block on the grate. Don't forget to put the grate on the drain tray.
Put the lid on the tofu block.
Tighten screws or put a 5 pound ankle weight on the lid.
Let it drain for 30min.
About the press in 3/3.b
3/3.a
1-Drain collection tray.
2-Grate/straining tray (sits on 1, tofu sits on it).
3-Lid (sits on tofu).
4-Screws to press the tofu between 2 & 3. I put a 5 pound ankle weight on the lid instead.
5-Cheese cloth to wrap tofu in. The bamboo press does fine without it.
Vegetables and tofu broken up pretty small.
Instead of two eggs I do one egg and 3-4 "medallions" (spoon scoops) of firm tofu.
1 egg in bowl + tofu
Scramble it together (the tofu breaks up and gets coated w egg) then dump it in the hot pan.
Voila!
Tofu:
Instead of two eggs I do one egg and 3-4 "medallions" (spoon scoops) of firm tofu.
1 egg in bowl + tofu
Scramble it together (the tofu breaks up and gets coated w egg) then dump it in the hot pan.
Voila!
Tofu variety: