Sunday, November 1, 2009
Tofu Scramble Pockets
I woke up this morning, feeling a bit bummed out for sleeping in....and by that I mean 9:00 am. I check my phone...and it is magically 8:00 am! Totally forgot about Daylight Savings Time, but having gained that extra hour and riding a wave of good feelings, I was inspired to make these Tofu Scramble Pockets a reality. I have had this idea in my mind for a while, and this morning, well, let's just say it was time.
Here is what you'll need for the dough:
1 packet active yeast
1.5 c. water
4 cups flour
1. 5 tsp salt
2 tbsp olive oil
corn meal (to sprinkle on bake sheet)
12 oz. package of firm tofu
3 cloves garlic
4 oz. mushrooms
1 tsp. curry powder
Since you will have to let the dough rise for 45 minutes, start with that first. Warm your water up to about 100 degrees and add the yeast. Let the yeast do its thing for a couple of minutes, and then add half of your flour, all of your salt and olive oil. Mix until it is incorporated. Add the rest of the flour and knead together. The dough will still be quite sticky. Let rise for 45 minutes.
While the dough rises, start to get your scramble together. Cut your tofu into little cubes, and toss into a non-stick pan. I like to let the tofu cook without oil for a while, this way the moisture of the tofu steams away and it is a bit easier to fry everything up when it is a drier texture. This will take about 10 minutes. Use a spatula to crumble the tofu into smaller pieces. Add your oil, onions, garlic, mushrooms, curry powder and any spices that your particularly love. Let it cook on medium heat for another 10 - 15 minutes, taking care to stir every few minutes.
The addition of curry powder is something I discovered on a whim once, and I love adding just a tiny bit to tofu scrambles. Not only does 1 tsp. of curry powder give the tofu that golden, yellow color, but it also adds a certain savory flavor to the dish. Just enough to add a bit of depth to it, but not enough to make it a curry scramble.
When I made this, somehow everything aligned just right and my tofu scramble finished up within the last few minutes of my dough rising. Onto the dough....I took about a handful sized piece of dough and kneaded a bit of flour into it, to make it easier to handle (not as sticky). I used a smaller cutting board as reference as I rolled out about a 12x8 inch rectangle of dough. I added the scramble into the middle section, folded over each side, and then pressed down the ends on both sides. Poke holes into the top of your pockets with a fork so they don't explode or grow giant bubbles while in the oven...and Voila!
Place each pocket onto a baking sheet sprinkled with corn meal, kind of like when you make pizza, it seems to not make the dough stick to the pan as much. Also, preheat your oven at this point to 400 degrees. Finish making your additional pockets, placing them side by side onto your baking pan.
Bake for 20 minutes, or until golden brown and crispy. I would keep an eye on the pockets after about 15 minutes, as oven temps can vary greatly.
I made 5 pockets total, and I probably had enough dough for at least 2 more, but I ran out of scramble. I just put the leftover dough in the freezer, which will be super for a quick, home made pizza later on this week.
Enjoy with friends and loved ones!