Scrambled Tofu

Not that I have anything against real scrambled eggs, I mean, I love my chickens, and I love eggs. But we ate quiche last night and I felt like something a little different.  And I like scrambled tofu!

SCRAMBLED TOFU

1 Tbsp e.v olive oil

1 organic onion, chopped

8 organic mushrooms, sliced

10 black or green olives, pitted and sliced

2 organic carrots, grated

1 pound organic local firm tofu

1/2 cup organic cheese, grated

2 tsp organic turmeric powder

2 Tbsp nutritional yeast flakes

1/2 - 2 Tbsp organic tamari

fresh ground black pepper

1/2 tsp organic ground coriander

1/4 tsp organic ground cumin

Method:  Heat a large cast iron skillet over medium heat.  Add olive oil and saute onion, mushroom and grated carrot until soft.  Sprinkle spices in and crumble in the tofu too.  Stir until well combined and tofu is heated through.  Sprinkle with grated cheese, lower heat, cover pan and heat until cheese melts.

I served this with toasted spelt bread and my homemade sauerkraut.  Since this is the second time I've mentioned the sauerkraut I decided to include the recipe from Nourishing Traditions by Sally Fallon

Basic Recipe for Sauerkraut

• 1 litre glass jar with plastic lid or spring lid
• 1 Cabbage Medium sized (1kg)
• 1 tablespoon sea salt
• 4 tablespoons of Kefir whey (you may use already fermented sauerkraut for an innoculant or simply add another tablespoon of salt.)
• 1 tablespoon of carraway seeds or fresh chopped dill.

Germans have always sliced the cabbage with a specially made machine and pounded them with a wooden mortar in a large crock to bruise the cell walls.
Grate cabbage with a hand grater or process in a food processor, then mix in a large food grade plastic bucket (get them at a hardware store) with the salt and Kefir whey. Pound with a meat mallot or wooden pounder of some kind. I’ve been known to use a pick handle, a clean one of course. Pound until the juices cause suction when you pull the pounder out of the mix.

Press the mixture into a clean glass jar using a wooden spoon. Press firmly until the juice rises to the top and covers the mixture, which it will do when it is pounded enough. Leave at least one inch or more of space at the top of the jar to allow for expansion.
Cover the kraut and store the jar in a cupboard for 3-5 days (depending on the ambient temperature) before transferring to the refrigerator. The sauerkraut may be consumed after a couple of weeks, though if you allow the fermentation process to continue for a month or so in the refrigerator you will be well rewarded with a most delicious flavour. I love sauerkraut at 4 months old.

As with all fermenting, follow your nose. If it smells putrid or you have any doubts about the quality, then discard the sauerkraut and start again.