chef buck here and today we're gonna cook up a delicioso tofu scramble for
breakfast if you're gonna be making a breakfast scramble use
firm don't get soft...would joe pesci use soft tofu but the first thing we're
gonna do is to open this up and I always have a hard time opening this
because you want to start to pull it out of the corner and it wants to
leak all the tofu juice out of there and you don't want to waste that tofu
juice so I usually open it with a knife and it'll be easier to get the tofu out
and that way I can peel it back right here and then I can just take
the wonderful essence of tofu and put it in a container and that's what I'm gonna
store the rest of my tofu in because I'm not gonna use all of this so now I got
my tofu sitting in here and it's easier to the handle because once you get out
of here this is just this is a disaster waiting to happen I'm actually gonna
cook up more tofu this morning than I usually cook up because I'm hungry look
at all this tofu this is an awful lot of tofu for just me and camera girl but
we're gonna make a very tofu heavy scramble so I'm gonna go ahead and pat
it dry now I'm gonna cut it into some manageable cube shapes make them this
size but it doesn't matter what the size is make whatever size you want and then
I'm gonna throw this in my hot oil and it starts to sizzle right away
and we'll get this going ...I like to have the tofu browned up and
get a little bit of color on it first before I mix it in with my other
ingredients and I've already got this pan over here warming up
I'm a multitasking fool or just a fool but you don't have to do it
all at once like this here whatever you're comfortable with but I'm gonna go
ahead and throw a little seasoning on top of my tofu here
it doesn't have a lot of flavor but you know season it
however you want this is just a mixture of spices here this is kind of like a
little rub but that's gonna add a lot of flavor and now my other skillet over
here I'm going to add some kale ,,, we're gonna use kale leaf
and I got the stem but we don't want to put it in at the same time so I've got
the stems separated from the leafs... we're gonna go
ahead and chop our stems here and throw these in here first I
used to never use kale stems I used to just compost these but now that I'm
getting older I want to make sure and use everything but you want to
cook these ahead of time you want to get these in the pan first
so they got plenty of time to soften
yeaha plant is in the least fun part of the
plant.... got a couple of green onions as well
actually this is four green onions but I got the bottom separated from the
tops I'm gonna set the tops aside go ahead and throw the bottoms in here with
the stem I'm gonna go ahead and flip my tofu around a little bit
turn it over because
you want to try to cook the sides... try to cook it all around you don't just want
to cook it on one side ...all righty so what else do we want to add in here so I
got some chopped up garlic ... this is like three cloves
a bit of yellow pepper
some nice big chunks of this because you want some different shapes
and sizes that will make the dish a lot more interesting
let the garlic and the kale stems become buddy-buddy that's gonna
add a lot of nutrition and a lot of crunch having those kale stems in there
give my tofu a little bit of a whirl and go ahead and add a little bit
more seasoning in there sesoning never hurt tofu now I'm gonna
add some tomatoes in here... I got cherry tomatoes I'm gonna go
ahead and give it a little slice I don't want them rolling away at a
critical time in the cooking process this is like hobbling a horse when you
slice your cherry tomatoes like that ...tell you what I could get addicted to
cooking in a beautiful kitchen like this a beautiful kitchen setup
you know we're out of our regular little dinky doo kitchen in a Capitol Hill
because now we're moving around ...we're house-sitting right now so we'll
probably be having a lot of different kinds of kitchens coming up in the
future
I'm going to add
little bit of seasoning in here... you can add salt pepper paprika little
onion powder whatever kind of seasonings you like I'm gonna go ahead and add some
thyme in here a little bit of dried herbs sometimes you need some extra time
especially in the morning now I'm gonna chop my kale up
these are just the leaves that I took off the stems but I'm gonna give them a
little bit of a rough chop here and usually when we make this dish we
usually use spinach but we like to change it up get some different
nutrition so I'll let it sit here in the skillet for a few minutes and then stir
it around...give my tofu a little tumble you know I've got so much oil in here
just to take advantage of it I'll add some seeds this is just some caraway seeds I
can use some cumin seeds I could use some mustard seeds but that way just add
a little bit more flavor ...see how some of it has some cooked sides and that's
gonna help to keep your tofu together so it won't fall apart when you toss it
with these other ingredients I'm always putting my a collection of sexy eggs of
the week on my Facebook and Instagram Camera girl doesn't like it when I say
Instagram but sometimes our sexy eggs of the week are tofu but our kale is softening
up nicely here and I don't want to cook it down too much so it's starting to
wilt up a little bit to become a bit more palatable and manageable so I'm
gonna go ahead and throw my green onion tops in here boom boom boom go ahead and
toss our tomato in here too ...so we're on the tail end of this give it a couple
more minutes ...give our tofu a final toss boom ...if one tries to get away be vigilant
I got some nice skin on my tofu here when we toss it in here and flip it
around and stir it and mix it with these other ingredients it isn't gonna fall
apart gonna have a a nice flavor ...now I'll
toss it in there and then we'll just mix our tofu up with our vegetables and
then that's all there is to it this is ready to serve and eat we're gonna serve it
with some avocado and a little bit of a toasted muffin
now my colored tomatoes didn't make it as colorful as I'd hoped so I'm gonna
drop a couple extra cherry tomatoes on there ....now there's our breakfast view
go ahead and give your a tofu scramble to try
do prefer the tofu scrambles or when we have eggs ...I like the variety
would you rather that we had oatmeal all the time? Noooo...
get the tofu seasoned that's the big thing the key to having tofu and enjoying tofu
is to make sure you have a lot of flavors on there
big thumbs up ...nutritious
delicious way to start the day
I have the recipe written down below and we'll also have it over our
website MyFoodChannel dot com ... head on over there if you want to print it out
thanks for subscribing and watching the video and we'll see in the future
Không có nhận xét nào:
Đăng nhận xét