Scrambled Tofu With Tomatoes And Fresh Basil Recipes

TOMATO TOFU BASIL PASTA

Steps:

• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain, reserving 2 cups of the water.
• Heat olive oil in a large saucepan over low heat. Cook garlic in hot oil until golden brown, 2 to 3 minutes; add tofu and continue cooking and stirring until browned, about 5 minutes more.
• Arrange tomatoes in the bottom of the saucepan so the cut sides are down; cook until softened, 2 to 3 minutes. Squeeze the tomatoes with the back of a fork to release their juices.
• Pour 1 cup reserved water over the tomato mixture; bring to a simmer and cook until the liquid reduces slightly, about 5 minutes. Add more reserved water if the liquid gets too thick.
• Remove saucepan from heat; add drained penne. Stir cheese and basil through the pasta mixture; season with salt and pepper.

TOFU SCRAMBLE WITH BASIL

Steps:

• Drain the tofu and then wrap with paper towels to remove as much water as possible. Let the tofu stand between the paper towels.
• In saute pan, melt the butter, add the onion, green pepper, tomato and jalapeno. Saute until union is translucent about three minutes.
• Add the tofu and break it up into small bites. Add the turmeric until the tofu turns yellow, you might need more. Saute for a few minutes, getting as much liquid to reduce out. Add the basil and then salt and pepper. Continue to stir for a minute or two.
• Serve with beans and rice.

SCRAMBLED TOFU WITH TOMATOES AND FRESH BASIL

Steps:

• 1. Heat the oil in a medium-sized skillet over medium heat. Add the zucchini, carrots, and celery, and sauté, stirring occasionally for 3 to 5 minutes, or until the vegetables brighten in color. 2. Add the turmeric, tomatoes, and bell pepper. Continue to sauté 2 to 3 minutes, add the tofu, and mix the ingredients well. Sauté another 3 to 5 minutes, then stir in the basil, yeast, and tamari. 3. Adjust the seasonings, if desired, and serve immediately. For a Change . . . • Use soft or extra-firm tofu for different textures. • To add color to the dish, use various types of bell peppers- red, orange, and/or yellow. • During fall and winter seasons, use vegetables such as collards and scallions, and herbs like cilantro. • Instead of carrots and celery, use more tomatoes and bell peppers.

SCRAMBLED TOFU WITH TOMATOES, SCALLIONS AND SOY SAUCE

Steps:

• Put the oil in a deep skillet over medium heat. When hot, add the tomatoes, sprinkle with salt and pepper and cook, stirring occasionally, until their juices release and they begin to dry out slightly, 5 to 10 minutes.
• Crumble the tofu with your fingers and add it to the pan along with the scallions. Cook, stirring occasionally, until the tofu is heated through and dried out a bit, 5 to 10 minutes. Serve, drizzling with soy sauce at the table. Note: To make Scrambled Tofu With Corn, Tomatoes and Basil, use olive oil instead of neutral oil and reduce the amount of tomatoes to 1 cup. Substitute 3/4-cup corn kernels for the scallions and stir in some chopped fresh basil before serving. Skip the soy sauce and drizzle with a little more olive oil at the table if you like.