May 12, 2010

cheeze tofu and potato skillet

We are still camping.

For this morning I had precooked the hash browns, and the 'egg' tofu, the cheezy sauce. I heated up the components on the fire (no need to wait for coals - love that!), and assembled them in a skillet. This was inspired by American Vegan Kitchen by Tamasin Noyen. The tofu, however, is mine. I like to fake eggs using black salt - a mineral rock Indians use in their cooking; it has an unusual sulfuric flavor and smell - perfect to imitate eggs. The tofu should be pan fried in soy margarine (Earth Balance is best), then add 1/2 c. water, 1 t. turmeric, 1 t. black salt, 2 T. nutritional yeast to the pan, cover, and simmer for ten minutes. Simmering the tofu changes the texture, very much like freezing tofu changes the texture. Drain from the cooking liquid and serve over the skillet of hash browns.

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