TOFU NUGGETS, SALAD TOPPING, ETC

This recipe isn’t fancy it just very basic to start with and that’s why I like it. You may need to adjust the oils and salt in all tofu recipes. I like getting away from eggs these days with the treat of bird flue virus plus if you use organic soybeans this is a healthier choice. Most of my recipes are not necessary “vegan” recipes. Vegan's eat neither dairy nor eggs. I am advocating a transitional diet toward a more vegetarian style right now. I do try to accommodate both styles once in a while. This has butter but Vegan know how to substitute to margarine and other dairy product with soy product like soy milk i.e. http://thompsonsorganicrecipes.blogspot.com/2010/11/golden-tofu-nuggets.html (A SALAD TOPPING RECIPE)
Also I am not a proponent of yeast in all their recipes. For diabetic especially, its a number one health problem, this is a very bad choice of condiments for diabetic. Also men who have prostate problems should avoid yeast products and especially beer, or such yeast products.
My point here is, do try to read more because adding chemicals and parasites found in yeast can be more harmful like in eggs that also may carry salmonella. Cook them done, not runny which means they didn't get heated enough to kill parasites. Their are two recipes with two different methods. The last one great for slicing like spam for sandwiches or cutting up in cubes and freezing then using for toppings for salads etc. (3/4 cup in a freezer baggie)

Scrambled Tofu (Mocked Scrambled Eggs)
1 lb. Tofu (firm)
½ tsp Turmeric (start with) This gives it flavor and adds color.
1 tsp garlic powder or onion
1 ½ tsp. nutritional yeast or squirt of Liquid Aminos (Braggs)
½ tsp. chicken-flavored seasoning (non-chicken in health food stores and sold in bulk)
1 tbs. margarine or butter
Olive or safflower oil (add with margarine)
Fresh Pepper
Drain tofu on paper towel, (this can be frozen for texture then thawed) if frozen plan the day before.
Scramble the tofu in med. chunks with fork or grade it if you like this style.
Add the turmeric, garlic ?, yeast or liquid Aminos, and/or mock chicken flavor (found in health food stores in powered bulk), and let set over night to absorb flavors.
In skillet add a bit of oil and fry slightly brown (golden) but don’t brown. Just before you serve while hot add the margarine or butter.
Adjust the taste before taking out of the skillet. (Add in more or less) Or write it down for next time to improve and adjust the recipe for your tastes.
Serve over buttered toast. You can add margarine to the top of the tofu. Egg has a lot of fat, and this recipe mocks the fat content, but you do need to adjust the fat content to your own taste.
Add variety occasionally: chili peppers, vegetables, etc.
*Making a shaker with the spices ready to use, if you use this method a lot.
*I actually make this up lots so I use the spices, turmeric, onion powder, chicken flavored seasoning, pepper in the biggest salt and pepper shaker to just sprinkle and macerate the tofu before frying i.e. (add yeast too if you use it do it sparingly) If you use Liquid Aminos you will not need to use the yeast. Both products are use basically to make tofu salty. Aminos gives you so much more nutrition and is a good product when you learn to use it. (Sub. Soy sauce or other asian sauces)

SPAM...OR CUBE METHOD;
I use this recipe for Breakfast then sometimes cubed it for a meat substitute for “SPAM.”
Plan at least to press the water out by putting paper towels under and on top of the tofu. Then on top place a weight to press out excess water to a desired texture. Freezing it will also squeeze out some of the water but I don’t have time for the freezing process all the time.
Slice the tofu like you would for cutting up spam slices. (I cube for mock chicken in dishes) You can use beef flavorings.
Sprinkle the seasonings on the slices (add fresh ground pepper) and leave until morning covered in fridge.
*I don’t use the yeast (why add more yeast in our bodies?). Paprika is an option instead of the ground pepper, or smoke flavoring, brown sugar or maple syrup-last minute, if desired. What ever floats your boat!
Brown in a little olive oil and butter or margarine then turn down the heat to remove as much moisture as desired for your recipe.
This same recipe will make simple delicious sandwiches, cut thin with knife or scissors on salads or just a snack food thought the day. It’s just great! I love it. This will take a better place on your pallet than any meat and a natural source of good protein. (Health House tofu has no GMO and only 1.49) I’m sure there may be better brands in your area. Pick out the organic tofu's with and are more fibrous. Now they also come in flavors only in health food stores.
I want to note here that lots of fibrous food is needed when using tofu. I would like to see the manufactures stop taking out so much of fiber out of beans in tofu. Some products have more than others. Be sure to use Organic when possible, their is not the allergic reaction build up and the plants protections will protect you! That's the very reason we have so much allergies, they are GMO foods and are missing the plants anti fungal properties.
All rights all reserved (No reprinting pages in any media form without permission.)
Tell readers of your results or add to or another recipe of the same sort i.e...