| Tofu Scramble |
Servings: 3 - 4
Ingredients:
| • Tofu, firm | 1, 14 oz block | |
| • Onion, red | 1/4 | |
| • Bell pepper, mix | 1½ cup | |
| • Spinach, frozen | 1/2 cup | |
| • Turmeric | 1/2 tsp | |
| • Coriander powder | 1/2 tsp | |
| • Cumin powder | 1/4 tsp | |
| • Salt | 1/2 tsp | |
| • Pepper | 1/8 tsp | |
| • Nutritional Yeast | 1 tsp | |
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Directions:
- In a bowl, mash the tofu with a fork until it resembles the texture of scrambled eggs.
- Dice the onion. Measure out the frozen veggie portions.
- In a large non-stick wok or stainless-steel fry pan, heat a couple Tbsp of oil and sauté the onions and frozen veggies at a medium low heat (4) until done. About 8 minutes. Cover in between stirs, so that they steam in their own water. If the mixture starts to get dry, add a little water.
- Add in the tofu and spices. Sauté a few minutes more until all is heated evenly through and water is evaporated.
Notes:
Serve with home fries or roasted baby potatoes and toast.
A silken firm tofu has the best texture for this dish. Otherwise, a regular firm tofu can be used. You want a slightly chewy texture in this dish and the soft tofu gets too mushy.
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