Scrambled Tofu with “Kacamak”

Kačamak or kachamak is a traditional Bosnian, Bulgarian, Macedonian and Serbian dish.
The dish is made of cornmeal, potato and, sometimes, feta cheese or skorup. Similar to the Italian polenta and Romanian mămăligă, it is prepared by boiling the mixture until it is thick or runny, depending on taste, and then mashing while the pot is still on the fire. It is usually served with milk, plain yogurt, sour cream or sometimes with bacon. Although it was once regarded as a poor man's food, it has grown into the everyday cuisine and is often found in restaurants (from wikipedia). I discovered a combination of Kacamak and tofu from Serbian food blogger: http://sandrinmlin.blogspot.com/.
Recipe:
Scrambled tofu:
2 tbls olive oil
500 g firm tofu
2 tbls soy sauce
1 tsp lemon juice
1 tsp honey
Kacamak:
2 cups yellow cornmeal
8 cups water
2 tbls white miso (or 1 – 2 tsp salt)
1 tbls olive oil
½ tsp turmeric powder
For garnishing:Black pepper
½ cup fresh green peas
Peas leaves and flowers and from your garden


To prepare Kacamak combine water in which you dissolved miso and cornmeal in a saucepan. Bring to boil and continue cooking at low temperature for 15 minutes. Mix in turmeric powder and olive oil, cover and set aside.


To prepare scrambled tofu, drain the tofu and crumble it, using hands. Prepare marinade combining soy sauce, lemon juice and honey in a small bowl. Heat the olive oil in a frying pan and add tofu. Cook the tofu for 10 minutes mixing occasionally with wooden spoon until it becomes golden. Remove from fire and spoon the marinade over. Mix well.


To serve, divide Kacamak between 4 plates. Put tofu over it and sprinkle with fresh green peas and garnish with its leaves and flowers. Make sure the flowers are edible. You can serve tofu with Kacamak with other vegetables and salads.
Serves 4

Tofu Risotto

Recipe:
10 oz or ½ lb firm tofu, cubed
3 tbls olive oil
2 carrots, medium size (or 1 ½ cup chopped carrot)
2 cloves garlic, finely chopped
1 slice of fresh ginger
½ tsp salt
½ cup green peas (frozen in fine)
2 cups water
2 tbls white miso
1 cup basmati rice
1/8 tsp black pepper
1 tsp ground coriander
¼ tsp turmeric powder
1 tsp finely chopped fresh parsley
1 tsp finely chopped fresh lemon thyme


In a large pan, sauté garlic and ginger on olive oil for a few seconds, add carrot sauté for a minute, then add tofu, salt and green peas. Mix miso in water and add it to the mixture. Add all seasonings except fresh herb and cook covered for 15 minutes or until rice becomes tender and liquid is absorbed. Mix in fresh herbs. Garnish with fresh thyme and serve warm.