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Cover: The Gourmet Garden

Recipes with tomato

13Aug 12

Scrambled Breakfast Tofu

Scrambled Breakfast Tofu
What better way to start your day than with a protein-filled serving of delicious scrambled  tofu?!  It’s just as filling and flavourful as eggs, but without the fat or cholesterol.

You’ll notice that the recipe says to freeze the tofu and then thaw it before use.  This is a trick I learnt recently, and it adds a whole new dimension  to the tofu.  Due to the freezing process, the texture of the tofu changes; it becomes more crumbly and somewhat similar in appearance to minced beef.  This same method also works great for making vegetarian bolognese sauce or chilli, or anything that would typically call for minced beef.

This is my most basic version of the recipe, but tofu is so great at absorbing different flavours that I strongly encourage you to go ahead and try different variations of seasoning. Basically anything you might have used with scrambled eggs should work just fine.  You could also add some spinach or other veggies to the mix if you like.

I usually eat this for breakfast alongside toast smothered in apricot jam. But you can of course eat it at any time of the day you prefer!

If you like this idea, you will probably also like menemen – Turkish scrambled eggs.

 

Scrambled Breakfast Tofu
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • 350-400g firm tofu, frozen then thawed, then crumbled
  • 2tbsp olive oil
  • 1 small onion, finely chopped
  • 1 medium tomato, diced
  • 2 cloves garlic, minced
  • ½tsp paprika
  • 1tsp dried oregano
  • Salt and pepper to taste
Instructions
  1. Sauté the onion in the olive oil in a large frying pan over medium heat for 3 minutes.
  2. Add the garlic and sauté for another minute or two, taking care that it doesn't brown or burn.
  3. Push the onion and garlic to one side of the frying pan, and add the paprika to the empty side.
  4. Fry the paprika for about 30 seconds, stirring and mixing into the oil.
  5. Add the rest of the ingredients and cook for about 5 minutes, stirring frequently.
  6. Add more oil if necessary.
  7. Remove from heat and season to taste with salt and pepper.
  8. Serve immediately with a few slices of toast.

 

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04Jun 12

Roasted Tomato and Red Pepper Pasta Sauce

Roasted Tomato and Red Pepper Pasta saucePasta: who doesn’t love it? There are probably just as many different types of pasta as there are sauces to accompany it, and this week I decided to have a go at inventing my own. The result is this Roasted Tomato and Red Pepper Pasta Sauce, which, if I do say so myself,  is simply sublime!

This sauce is a breeze to make, and the roasting adds a rich depth of flavour. I suggest doubling the recipe and freezing or preserving the rest for later.

 

What you’re going to need:

  • 12 medium tomatoes, washed
  • 1 whole head of garlic, wrapped in aluminium foil
  • 1 Spanish onion, wrapped in aluminium foil
  • 1 leek, washed, tips removed
  • 1 red bell pepper, washed
  • 50 ml olive oil
  • 60 g chopped fresh basil
  • 2 tsp salt
  • 1 tsp granulated white sugar
  • 1 tsp ground black pepper

What you have to do:

  1. Preheat the oven to 180ºC.
  2. Place the tomatoes, red pepper, leek, onion and garlic on a baking tray and bake in the preheated oven for 1 hour.
  3. Remove the veggies from the oven and let them cool for 20 minutes.
  4. Remove the skin from the tomatoes (it should peel off easily after baking) and remove the seeds and the hard bit at the top.
  5. Remove the skin and seeds from the red peppers. Don’t worry if you can’t get all the skin off, just get as much as possible.
  6. Remove the aluminium foil from the onion, and peel off the outer layers of brown skin.
  7. Place the tomatoes, red peppers, leek and onion in a large saucepan.
  8. Remove the garlic from the aluminium foil.  Take each clove between your thumb and fingers and squeeze one end over the saucepan.  The melted garlic should slide out easily.  Repeat for the rest of the garlic cloves.
  9. Add the olive oil, sugar, salt and ground black pepper.
  10. Using a handheld blender, purée the sauce until it is very well blended (about 1 minute on high power).  Alternatively, you can use a food processor or regular blender to make the purée.
  11. Mix in the freshly chopped basil by hand.
  12. Add more salt and pepper to taste.
  13. Reheat if necessary and serve on top of your favourite pasta.
  14. Any leftover sauce can be safely stored in an airtight container in the refrigerator for a few days.

Preparation Time:  5 minutes

Cooking Time: 1 hour

Serves: 6

Difficulty: Medium

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