Mediterranean Tofu and Mushroom Scramble

I was very iffy at first about the idea of making a tofu scramble. I definitely had my doubts how it would taste and I definitely doubted that it would cook up like scrambled eggs. . .especially after running the tofu through the blender. Wow, was I glad to be proven wrong. The original recipe only called for sauteing button mushrooms but I didn't think that would be enough flavor. Tofu is this wonderful blank palette that you can add flavor to. That is why I add the porcini mushrooms and the herbs to give it a little more Italian flair.

Ingredients:
1 pound firm tofu cut into chunks
2 Tbs neutral oil
1/2 cup trimmed and sliced mushrooms (I used portabella)
A few dried porcini mushrooms
salt and pepper to taste
1 Tbs oregano chopped
2 Tbs chopped basil

Directions:
Soak the porcini mushrooms for about 20 minutes in boiling water. Drain and reserve about 1 tsp of the soaking water.



Put the tofu and the water from the mushrooms in a blender and let it run for a few minutes until the tofu is smooth then season with a bit of salt and pepper



Add the oil to a skillet and over medium heat cook the mushrooms (porcini and portabella) until they start to brown




Stir in the tofu and oregano and cook about 5-7 minutes (or as dry as you like it). Just before finishing it stir in the basil and cook another 30 seconds or so.


I at mine with ketchup just like it was eggs (I know, I am horribly mid western) and served some hash browns on the side.

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