first make .. Marinated Tofu
from page 54 Cabbagetown Cafe Cookbook
2 T canola oil
1 pound extra firm tofu, cut in bite-size cubes
2 cloves garlic, finely chopped
freshly ground black pepper
1 teaspoon dried dill weed or 2 tablespoons finely chopped fresh dill
1 teaspoon dark sesame oil
2 teaspoon tamari or soy sauce
1. In a medium-size frying pan, heat the oil. Add the tofu cubes and
fry for about 10 minutes, stirring frequently so nothing sticks.
2. Add the garlic, black pepper, dill, and cayenne. Continue frying and
stirring until the cubes are lightly browned and crisp, about 5 minutes
3. Add the dark sesame oil and soy sauce, stir in and turn off the heat.
4. Taste and adjust the seasonings and set aside in a large bowl.
Then make .. Scrambled Tofu
halved recipe adapted from page 190 Cabbagetown Cafe Cookbook
small stalk broccoli cut into bite sized pieces (1-1 1/2 cups)
1 T olive oil
2 carrots sliced
1 t marjoram
another T olive oil
1 onion sliced in crescents
2 cloves of garlic, pressed
1 t thyme
1/4 t tarragon (optional)
1 c frozen peas or corn or combination
yet another T olive oil
2 t dark sesame oil
1 T soy sauce or tamari
Roasted Almonds for garnish
Scrub and boil potatoes unpeeled until tender (about 30 minutes). Let cool then cut into bite-sized cubes. Add to tofu in bowl.
Steam broccoli until crisp tender and add to the tofu bowl.
Heat 1 T olive oil in a frying pan, add the carrots and sauted about 3 minutes. Add 2 or 3 tablespoons of water and allow to steam until the carrots are tender and the water is absorbed. Stir in the marjoram and cook for another minute, then add to the tofu bowl.
Put another tablespoon of olive oil into the pan and saute the onions and garlic until softened. Add thyme, and peas or corn. Saute until heated through and add to tofu bowl.
Heat 1 tablespoon olive oil in a frying pan. Add the tofu vegetable mixture and cook until heated through, stirring frequently. When hot stir in the sesame oil and soy sauce or tamari. Serve immediately sprinkled with almonds.