Overnight Tofu Scramble (Brandon Gabel)

 14oz Extra Firm Tofu

1/4c Kalamata Olives, chopped

1 Red Pepper, roasted and skin removed

2T Lemon Juice

2T Nutritional Yeast Flakes

1/2t Thyme, dried

2T Fresh Basil Leaves, chopped

2 cloves Garlic, minced

1/4t Turmeric

1/4t Red Pepper Flakes

1/4t Salt

Several pinches of black pepper

1T Olive Oil

Crumble tofu in mixing bowl. Mash with hands until only pea-sized pieces are left, not mushy. Add olives, red pepper, lemon juice, nutritional yeast, thyme, basil, garlic, turmeric, red pepper, salt and black pepper and mix well. Cover and refrigerate overnight. 

In the morning, cook tofu for 5 to 7 minutes until lightly browned. 

Dad's Gluten Recipe

  400g Vital Wheat Gluten

40g All Purpose Flour

20g Bulk Beef Broth Powder

2.4g Onion Powder

2.3g Garlic Powder

1/3 cup Soy Sauce

1/6 cup Vegetable Oil

Knead well into a dough ball.

Broth:

8 cups Water

1/4 cup Soy Sauce

1 T Onion Powder

1 T Garlic Powder

1 t Black Pepper

2 Bay Leaves

1.5 T Better than Bullion Vegetable 

2.5 T Brown Sugar

2 T Olive Oil

Here is another version of a very similar recipe with commentary from my mom:

This is a preemptive effort for me to remember how to make my gluten steaks. A staple of many Adventist whether vegetarian or not. This is the recipe that came from the packages of Vital Wheat Gluten from Andy's Market in College Place, Washington. It is the best recipe I have found for gluten steaks. Though I use a different beef seasoning and I don't really measure precisely the amount. Here is the recipe.

Gluten mix: 2 cups warm water

1/3 cup soy sauce

3 teaspoons Geroge Washington Broth (a beef broth type stuff)

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1 tablespoon oil

3 cups vital Wheat gluten

Mix quickly (start with sturdy fork then use your hands) shape into roll and slice, (I make two rolls) cook in broth for 1 hour (stir occasionally as they will tend to expand and float to the top and above especially in a boiling broth. I let them sit in the broth till they cool down and then put them in freezer bags with extra broth.

Broth: 8 cups of water

1/4 cup soy sauce

2 teaspons George Washington Broth

1 Tablespoon oil

1 Bayleaf

1 teaspoon Garlic powder

1 teaspoon onion powder. (I tend to use more onion and garlic powder in the broth)

Once water is boiling place cut slices into broth and cook.

en mix: 2 cups warm water, 1/3 cup soy sauce, 3 teaspoons Geroge Washington Broth (a beef broth type stuff) 1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, 1 tablespoon oil, 3 cups vital Wheat gluten flour. Mix quickly (start with sturdy fork then use your hands) shape into roll and slice, (I make two rolls) cook in broth for 1 hour (stir occasionally as they will tend to expand and float to the top and above especially in a boiling broth. I let them sit in the broth till they cool down and then put them in freezer bags with extra broth. Broth: 8 cups of water, 1/4 cup soy sauce, 2 teaspons George Washington Broth, 1 Tablespoon oil, 1 Bayleaf, 1 teaspoon Garlic powder, 1 teaspoon onion powder. (I tend to use more onion and garlic powder in the broth) Once water is boiling place cut slices into broth and cook.

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Write to Brian Kyle, Robin Kyle and Ken K