hello everybody welcome back to the show today we have a very very special guest
he's a trained chef he's done stuff for President's Choice he actually manages a
cafe restaurant in Halifax Nova Scotia he's also my brother he's a twin with
our other brother and a triplet with our sister which is crazy I know if you guys
follow the vlogs you probably met him before it's @fraserfras yeah so we
have today is a pretty basic tofu scramble it's nice and simple for the
van and it's great because basically the only space you really need is turmeric
and that gives it like that yellow eggy color and then from there you can kind
of add whatever you got so it's great for van life because it's kind of like a
fridge meal as long as you have the tofu in this tumeric pretty much set first
off you got to get the tofu out of the package it's gonna be a little bit of
water you just drain that out this is a brick of extra firm tofu and what I'm
doing is I'm just pressing it with a heavy can to get rid of even more
moisture and make it even more firm so we're gonna start with our vegetables
and get those cook in and then we're gonna add in a tofu later you can put
whatever vegetables you have in the fridge but in this case we're gonna go
with mushrooms and red pepper I'm recording the whole time I'm gonna show
you guys a quick tip you don't move this quick tip on how to cut a pepper there's
like many ways to skin a cat so you're gonna cut the top off just like that so
it actually cuts the this guy off and you leave that like that then you cut
the bottom off and you make one slit like this like that and then you can
actually stick your knife in and cut around like this
and get the whole core out just like that that's the key
Yankee and then let go clean there's no seeds not trash I'm just gonna dice her
up yeah I'm just slicing and dicing here
it's pretty straightforward I'm sure most people know what's up but you don't
just rewind the video and you can watch me do it all over again we're now moving
on to the Zoomer so a common misconception with mushrooms is that you
have to wash them mushrooms are like a sponge so if you wash them and then you
cook them all that moisture will be released and it'll just like triple the
amount of time you need to cook it so yeah we're just going to very carefully
cut off one end and then use the flat side don't like mushroom just leave them
out you know the point is just to get as many vegetables it into the tofu as
possible you could have like corn zucchini carrots like I said like
whatever you got just toss it in I'm cutting it pretty fast I mean I've
worked round and - for a couple years so I know what's up but like you're
intimidated by cutting and by chopping vegetables take your time everyone had a
first day once so these two vegetables actually cook like relative at the same
time so we're just gonna fire them in together - on to you oh no nevermind cut
we're just creating the pan very important to pre-heat your pan or else
things will stick in this case we have a very good non-stick pan so I don't worry
about that that's why I'm actually not adding any oil but if you have like a
stainless steel pan then you would I would suggest adding others like a
splash of oil just to help from sticking I'm just gonna go with a little pinch of
some sodium here so we'll just help to draw out the moisture from the mushrooms
I hope to cook a little bit faster now I'm going in with the peppers like I
said they cook it with relatively at the same time
for our spices I'm going with the start onion powder and garlic powder you can
use fresh onion and fresh garlic if you want to but since we're in a van I'm
trying to keep it nice and simple and then I'm also adding turmeric
like I said off the top and paprika but if you don't like paprika you can add in
whatever spices you like the freaking just adds a nice like smoky flavor just
gonna cook that down for about 2 more minutes
so I'm heading in with the onion powder first about a teaspoon onion powder per
one brick at ofer so if you're cooking for a big party and then I just do a
double or whatever I'm saying same amout equal parts everything so another
tablespoon teaspoon of garlic powder freaka about a teaspoon of that and a
little bit less of turmeric because it is kind of bitter and you really just
want like the color mix that all up and now we're gonna add in the tofu we're
just gonna crumble it in by hand like as you can see the paper towel is pretty
wet done its job there's no real right or wrong answer for the tofu crumbling
you've been making big you can make them small it's really up to the chef don't
freeze scrambled will quickly become a staple in your weekly breakfast routine
it's very versatile you can add it to a wrap with some salsa and Patra cream and
it makes a great breakfast burrito and in my last job at the restaurant we used
to top it on nachos and it was a great like meat protein alternative you really
want to make sure that tumeric is nice and mixed in and I'll give it that nice
yellow scrambled egg color that people are so used to seeing so I'm gonna go at
it a little bit more tumeric it's just not getting the yellow color I want it
so I'm gonna go in with another maybe quarter teaspoon of turmeric alright so
last thing Korea is gonna go into pot is just a couple splashes of almond milk I
find this is this is the key to like really making it like that good
mouthfeel creamy mouthfeel you want so we're gonna go with about 1/4 cup I just
make sure it's unsweetened if it's sweetened or even if it just says plain
it'll still have a lot of sugar in it and it will make this tofu scramble very
sweet so I'm gonna go with 1/4 cup again freestyle Friday we don't measure
nothing I'll be local quick cook-off really quick so you'll have to make sure
if you mixed in really well with everything else alright so the last
thing you got to do is you got to try your food does it I want to serve it to
these these fine folks if it ain't taste no good I'm just gonna hit it with a
little bit more salt now I'm gonna go in maybe 1/4 teaspoon of garlic powder I'm
also just gonna hit it with a little bit of black pepper it's about 1/4 teaspoon
black pepper can get pretty spicy so I do it to taste so yeah it's pretty much
there I'm just waiting until all the moisture is cooked out in the tofu so
we're gonna serve it up with some sliced vegan sausage links I have a condo and
top it off with some cilantro cards totally optional but at the end I'm just
gonna stir in some dairy free cheese shreds a quarter cup basically just
stirring it until it melts well it's not a nice creamy factor I just wanted to
show you guys how to cut an avocado properly and take the core out because
it's pretty dangerous avocado and is like pretty popular injury at the
hospital so you cut it in half like that and then most people would go like this
and try and take the ore out but I cut my finger licked up pretty bad at work
one day as once you cut it in half you quarter it again same way like that then
you can cut it in half again and then at that point you can just pop her out I
like that yeah that one's free folks they're not Sun turn my hat backwards
and sweep this up whoo now this recipe you can probably
share like for four people for breakfast I'm just gonna do a fan out and just put
it right there and then to top it off I'm gonna add some nice olive oil on top
of the toast instead of like an Earth Balance it's just less processed more of
a whole food it's crab your thumb over the top like that
favorite part of the show we're gonna test Fraser for his creation I'm gonna
go in with the main dish here your tofu scramble like look at the consistency I
think got almond milk really helps make it kind of like creamy and eggy you got
the mushroom in there you know I love mushrooms and try and get some red
pepper amazing how much flavor you can get from what three spices yeah pretty
simple Wow and then if you want to dive into it you've got your breakfast links
the avocado I would probably like sit there and build a little sandy with a
little piece of Ivo tofu scramble sausage bang-up job really good what can
they find you for huh yeah you can find me on instagram at Fraser fries I
started a YouTube channel whoa I'm from these guys keeping constantly bugging me
that's my name Fraser Fitzgerald he does a lot of really cool cooking vibe recipe
videos so if you like what we're doing on freestyle Fridays you might want to
check them out hope you enjoyed the recipe guys if you did smash that thumbs
up be sure to subscribe to our videos because every single week freestyle
Fridays brought to you by chai wallah we forgot to talk about our main sponsor
that's okay until next week be sure to tag us in your new recipes hey if people
matinee at phrase or phrase at a bond can even tag me at Rebecca Brody and
we'll get you the next one thanks for stopping in peace know stay hungry today
stay hungry friends wait wait wait wait wait let's take a photo now you all
right pretty silly I see you all right freakazoid
I'll try bite
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