Tofu is a versatile ingredient that can be used in many different ways. It’s a great source of protein and calcium, so it’s good for your bones. Tofu can also be used as an alternative to meat in many recipes because it absorbs the flavor of whatever seasonings or sauces you use with it. You can also find tofu that has been smoked or marinated, making it even more flavorful than plain tofu. You can use tofu in place of meat in many recipes, such as soups and stews. You can also use it to make veggie burgers or meatless loaves. Tofu is often used as a meat substitute in vegetarian cooking because it has a similar texture to chicken or beef when cooked properly.
- 2 eggs
- 1 block extra firm tofu
- 1/4 cup water
- 1/2 cup oyster mushrooms, sliced into thin strips
- 2 tablespoons vegan buttery spread or olive oil (I used Earth Balance)
- 1 tablespoon corn starch, mixed with a little cold water to make a slurry and set aside
- 1 1/2 tablespoons (12 oz.) butter 1 1/2 tablespoons (8 oz.) olive oil
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt (to taste)
- ¼ teaspoon dried thyme leaves (you can store them in the refrigerator, but I would not recommend putting them in an airtight container.)
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon freshly ground cloves
- ½ garlic pepper, chopped (optional)
Tofu 2 eggs
To make the tofu, you can use firm or extra firm tofu. The key here is to cut the tofu into bite-sized pieces, so it’s easy to eat with your fork. You can also fry up some ground pork or chicken and add that if you want.
For eggs, I recommend using any kind that comes in an egg carton. They’re all good for this recipe because they’ll be mixed with other ingredients and fried up; a runny yolk is not necessary here!
Few pieces of mushrooms boiled in water
Now, in a small pot, boil the mushrooms for about 10 minutes or until they are soft.
The purpose to do this is because boiling helps to extract the water-soluble nutrients from the mushroom. This water can then be used in making gravy and also makes it easier to clean out the mushrooms after boiling.
After boiling them, you need to clean out all remaining dirt by using a paper towel or brush (you can also just use your hand).
1/4 teaspoon of salt
You need to add salt to the gravy. It will enhance the flavor of your dish, and also help preserve it. Food preservation is an important part of cooking, especially when you’re making something hearty like this egg tofu with homemade mushroom gravy recipe.
2 cups of water
Add 2 cups of water to a small bowl or cup. This amount is just a general guideline, so make sure you check the package of your egg tofu before adding any water. If it needs more, add some; if not, don’t bother. 1 teaspoon of cornstarch You need to add some cornstarch to the water in order for it to thicken up into gravy. Make sure you’re using cornstarch, and not flour or any other thickening agent. Cornstarch is the best option for making gravy because it’s gluten-free and can be used in a variety of different recipes.
1 tablespoon of corn starch
- Take 1 tablespoon of corn starch in a small bowl or cup.
- Scoop out the corn starch and add it to the water, mix well.
- Pour over the tofu and mushrooms in a medium size pan over medium heat.
- Take the tofu and cut into small pieces with a knife. If you have time, let it sit out for about 10 minutes to get rid of some of the moisture.
- Add the tofu and mushrooms to a medium size pan over medium heat.
- Pour in the corn starch mixture and stir well until thickened. Serve immediately with bread or rice!
- Boil the tofu in water for about 3 minutes and drain.
- Add the tofu back into the pot, along with 1 tsp of oil and 1/2 tsp of soy sauce, and stir well until evenly coated. Cook for about 2 minutes over medium heat before adding in the mushrooms and garlic.
- Drain the tofu and add to a bowl of cold water. Let it sit for about five minutes before draining and squeezing out the excess moisture. Cut the tofu into small pieces with a knife and set aside.
- Add salt and pepper to taste and set aside.
- Heat up a pan over medium heat, then add 1 tsp of oil to it.
- Add the mushrooms and garlic, and saute for about 4 minutes or until tender.
- Add in the tofu pieces and mix well until evenly coated with the mushroom mixture.
- Cook for another 2 minutes over medium heat before adding in the corn starch mixture and stirring well until thickened. Serve immediately with bread or rice!
Quick and Easy to make with health benefits
This recipe is easy to make and tastes delicious. It can be eaten with rice or noodles. Egg tofu is a healthy alternative to meat, and is an excellent source of protein and iron. The recipe can be made with or without meat. It is also a good source of calcium and vitamin B1.
This is one of the easiest recipes to make and it tastes amazing! You can eat this as a snack or even for breakfast as it has so many health benefits. You can also try this recipe with tofu instead of egg, and it will taste just as good. This recipe is easy to make and tastes delicious. It can be eaten with rice or noodles. Egg tofu is a healthy alternative to meat, and is an excellent source of protein and iron. Conclusion, this is one of the easiest recipes to make and it tastes amazing! You can eat this as a snack or even for breakfast as it has so many health benefits.