|Tofu Crumbles on pizza, before adding cheese and baking.|
1 pound firm tofu, organically grown (or at least non-GMO)
Good quality, organic oil (we like toasted sesame and/or olive oil)
Bragg’s Liquid Aminos (this is like a thin soy sauce - see pic at right)
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Crumble by hand into sizes of crumbles you prefer. We like pieces about the size of a grape, or less.
Bring skillet and oil up to somewhere between ‘simmer’ and ‘low/medium heat’.
Oil should coat the pan with a little extra which will keep tofu from sticking. Be sure oil is hot before adding tofu. Cold oil is more readily absorbed by whatever you’re cooking in it. Hot oil will sear the outside of your tofu without being absorbed.
|Tofu crumbles after a slow browning in the skillet, flipping and seasoned with Bragg's Liquid Aminos (a soy-sauce alternative)|
Simmer for 10 – 15 min. without stirring, till the tofu forms a solid ‘cake’ in the pan. When it’s ready you should be able to flip the whole thing without it breaking up.
Flip it and sprinkle with Bragg’s Liquid Amino. Turn off heat and cover. Leave it to cook slightly on the flipped side with the residual heat.
When done, re-crumble it with a spoon or the spatula.
|Tofu crumbles on pizza after cheese was added and pizza was baked.|
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