Santa Fe Tofu Scrambled
|Extra firm smoked tofu||1 Pound|
|Soy sauce||1 Tablespoon|
|Chile powder||1 Teaspoon|
|Red onion||1 Medium|
|Garlic||1 Clove (5 gm)|
|Mushrooms||4 Ounce (About 1 Cup)|
|Plum tomatoes||2 Medium|
|Extra virgin olive oil||1 Tablespoon|
|Ground turmeric||1⁄2 Teaspoon|
|Grated cheese||1⁄2 Cup (8 tbs) (Monterey Jack Or Cheddar)|
|Red salsa/Your favorite store-bought||1⁄4 Cup (4 tbs)|
|Green salsa/Your favorite store-bought||1⁄4 Cup (4 tbs)|
|Tortillas/Whole grain toast||4 Gram, warm (To Serve)|
On your mark...
Rinse the tofu under cold water. Pat it dry with paper towels.
Break it into large chunks over a medium-size bowl.
Add the soy sauce and chile powder and toss well. Be careful not to break up the tofu chunks too much.
Set the tofu aside for 10 to 15 minutes. The tofu mixture can be refrigerated for up to 3 hours.
Peel and chop the onion into small chunks. Place in a small bowl and set aside.
Slightly crush the garlic by laying the fat side of a chef's knife on the clove and pressing firmly to break open the skin. Remove the skin, cut off the root end, and discard.
Brush any dirt off the mushrooms with a paper towel. Do not wash the mushrooms or they will soak up water like a sponge and make for a very soggy finished dish. Gently pull out the stem in the mushroom cap and discard. Thinly slice the mushrooms. Place in another small bowl and set aside.
Wash the tomatoes; cut out the stem circle at the top and discard. Coarsely chop the tomatoes and set aside.
Heat the olive oil in a 10-inch heavy-bottomed frying pan or cast-iron skillet over medium-high heat.
When the pan is hot but not smoking, add the onions and garlic. Saute until the onions are soft and translucent. This will take about 4 minutes.
Add the tomatoes and mushrooms. Saute for 5 minutes or until the mushrooms are soft and the tomato juices thicken. Stir frequently to prevent burning and sticking.
Add the tofu mixture and turmeric. Cook for another 6 to 8 minutes or until most of the liquid has cooked away. Use a spatula to scrape the bottom of the pan to release all the stuck bits.
Stir in the cheese and cook until just melted.
Spoon the scramble onto a serving platter and spread the red salsa and green salsa over each half. Pass warm tortillas or whole-grain toast at the table and serve the scramble hot.
The above is an excerpt from the book Teen Cuisine by Matthew Locricchio. The above excerpt is a digitally scanned reproduction of text from print. Although this excerpt has been proofread, occasional errors may appear due to the scanning process. Please refer to the finished book for accuracy.
Copyright © 2011 Matthew Locricchio, author of Teen Cuisine
Matthew Locricchio, author of Teen Cuisine, was born into a restaurant and catering family and has worked in the food industry most of his life. Included in his resume as a professional cook are stints at the well-known Gandy Dancer in Ann Arbor, Michigan, the West Coast Stock Exchange's private club in San Francisco, and the legendary Barbary Coast restaurant.
Matthew has taught culinary classes and given cooking demonstrations at culinary schools throughout the country as well as the American Museum of Natural History in New York City.
James Peterson, photographer for Teen Cuisine, is a renowned cookbook author and photographer, and a James Beard and International Association of Culinary Professionals award winner.