BARBECUED SCRAMBLED TOFU EGGS
Rich! Wow! Delicious! Serve these ‘eggs in Five Star restaurants anywhere in the world!
Serves 4
1 T. olive oil
12.3 oz. pkg. extra firm, silken-type tofu
1/2 t. salt
1/2 t. dried basil, finely crushed
4-5 marinated sun-dried tomatoes (marinated with sliced garlic and herbs), cut into 3rds
2 T. pine (pignoli) nuts
freshly ground black pepper
2 T. Fat-Free Barbecue Sauce (Sharon’s) see recipe in Notes: section
handful thinly sliced scallion, green part
In large skillet, over medium-high heat, melt oil. Break tofu apart into large chunks as you add it to the skillet.
Add salt, then stir gently to coat tofu with oil. Keep the heat, let the oil boil.
Add basil, sun dried tomatoes, pine nuts and black pepper. Stir and fold gently to evenly distribute all ingredients.
Add barbecue sauce and scallions. Stir again, gently, exactly as you do when making real scrambled eggs. Break tofu into scrambled eggs size pieces, stirring to coat all surfaces with the barbecue sauce. When all surfaces of the tofu have been colored by the sauce, and the oil and sauce are bubbling in the skillet, turn heat off.
Notes: Don’t chop the tofu beyond the scrambled egg look. You handle hen’s eggs carefully; do the same with these–with all scrambled tofu eggs.If you don’t love these eggs, you made them wrong–not like any scrambled tofu you ever had.
You can use marinated sun-dried tomatoes bought from the store in a jar, but after you’ve marinated your own in olive oil with sliced garlic and dried herbs, you’ll always marinate your own. The oil on the sun-dried tomatoes adds to the richness of these ‘eggs’. Adding some of the marinated garlic in the tomato jar adds one more beautiful dimension to the texture and flavor achievements.
I can’t vouch for any other barbecue sauce for these ‘eggs’. This one achieved perfection.
SHARON’S FAT-FREE BARBECUE SAUCE
Sweet hickory smoke flavored tomato and Balsamic vinegar barbecue sauce with mustard and red cayenne pepper. A perfect all-purpose barbecue sauce!
Makes 1-1/2 cups
1 c. ketchup, I used Heinz for it’s thickness
1/4 c. prepared yellow mustard
1/3 c. light brown sugar
1 T. Balsamic vinegar
2 t. liquid hickory smoke
1/4 t. mild paprika
1/4 t. red cayenne pepper
1/4 t. salt
Combine all ingredients. Stir till evenly mixed. Transfer to jar and refrigerate to use as needed.
Notes: A no-cook barbecue sauce to be used on all your favorite barbecued foods, either on the grill, in the skillet or roasted in the oven. Or, mix with finely shredded green cabbage for coleslaw and pile high on your pan-fried or grilled veggie burgers, or spread on your favorite vegetable roast. Use in place of ketchup for French fries or on veggie frankfurters. Use as a dip for deep fried veggies, or anywhere, any time you use barbecue sauce. Delicious!
CHEF DAVIES-TIGHT™ 