Scrambled Tofu w/ Arugula, Mushrooms And Cranberries.

And it's time again for a scrambled tofu variation!

Today I had a very savoury, crispy kind of scrambled tofu.
Here we go:

- 200g firm tofu
- 2-3 big button mushrooms
- 3 tbsp breadcrumbs
- 2 tbsp dried cranberries
- lime juice (of half a lime)
- arugula
- oil
- rosemary salt
- one clove garlic


First heat 1-2 tbsp oil in a pan and add the smashed (and or minced) garlic clove. Crumble the tofu and add together with the sliced mushrooms and bread crumbs, let fry for a few minutes without stirring on medium heat. Add some salt, then stir and add cranberries. Fry til tofu is golden brown and add the fresh lime juice. Then serve on a big handful of arugula salad. I guess I say this very often, but this combination of flavours is just perfect. The breadcrumbs bring a very crunchy consistency, the arugula is slightly bitter and tangy and the cranberries and lime juice add a nice freshness.

King oyster mushrooms with chard and tofu

150g king oyster mushrooms (oyster mushrooms will do to, but they taste different)

500g chard

200g firm tofu

soy sauce

pepper, salt, vegetable broth

1 tblsp olive oil

Cut the tofu into small triangles and marinade with soy sauce (about 2-3 tblsp). Heat 1tbslp olive oil in a pan and add the tofu. Fry till tofu starts to turn golden. In the meanwhile cut the white chard stems into bite size and add, stirring frequently. Stack the green chard leaves, roll them up and cut into strips, add them to tofu and chard stems, stir. If all seems to dry, add only a few splashes water. After 2 minutes add the mushrooms, cut into slizes. Stir well, add fresh ground pepper, a little salt and a little vegetable broth. Cover with a lid and let cook for about 3-5 minutes, remove the lid and let cook for another minute, before serving. Full of proteins from mushrooms and tofu, the chard has a lot of vitamin K, A and E as well as magnesium, potassium and iron. You could serve this with rice or potatoes, but it's also totally fine on it's own! This is a fast, healthy and full of flavour dish which is very easy to prepare.

Tofu Scramble.

This time with edamame, white mushrooms and sweet-and-sour-chili-sauce.

Breaded soy steaks w/ mashed potatoes and mushroom gravy

Breaded in flour - soya milk - breadcrumbs (with salt and a little paprika). I added a few dried cranberries and a hint of cumin to the mashed potatoes.

Coco-Curry

- 200g tofu

- handful of white mushrooms

- broccoli

- glassnoodles

- coconut milk

- garlic

- red curry paste

- light and dark soy sauce

Cut tofu into small cubes and fry in walnutoil for a few minutes until golden brown. Add garlic and broccoli and fry for another 2 minutes, then add coconut milk to your taste.

I used about a third of a small can and added a little water. Cook with mushrooms, 1 tablespoon light soy sauce, 1 teaspoon dark sweet soy sauce and a little red curry paste. While preparing the curry put glass noodles into hot water and let them soak for about 10-15 minutes. Drain water and put on a plate, with curry on top.