Mind you, I've had a lot of really bad scrambled tofu in my day, especially dishes that are
just cubes of tofu with vegetables and no hint of «scrambling.»
Not exact matches
Minimal prep is required, you'll
just need to whisk together the sauce ingredients in the crockpot, sauté the onions and garlic, open a can
of garbanzo beans and cut a block
of tofu into
cubes.
I seasoned this
tofu with
just a pinch
of salt, knowing that I was about to drench it in yummy sesame sauce, but I still couldn't stop popping the naked
cubes into my mouth.
Then, good old supermarket red wine vinegar and it was
just right), olive oil, salt and pepper (I also added little bit
of minced WSF jalapeño for pizazz and some
cubed pressed
tofu for protein) let it sit for 10 minutes or so until the bread softens a little in the juices
of the tomatoes, vinegar and oil, and BOOM, dinnuh!
But I
cubed the
tofu instead
of crumbling it... I'm
just so absent - minded lately!
Poach
cubes of tofu or chicken or pieces
of flaky white fish, like halibut, in place
of the shrimp, or mix in stir - fried strips
of beef or pork
just before serving.
If you don't eat meat, or are
just looking to break out
of the rut
of Asian - flavored
tofu, a brief dip in the marinade before baking adds a ton
of flavor to
cubes of tofu.
You can make a meal out
of appetizers if they're healthy: grapes and strawberries, cherry tomatoes and chunks
of low - fat cheese, cut - up melon, olives and chunks
of cooked chicken, and firm
tofu cubes are
just a few options.