Wednesday, May 6, 2009

Tofu Scramble Recipe

1 Block Extra Firm Tofu (16 oz), drained
extra virgin olive oil
1 clove garlic
1/2 onion
1/2 cup sliced mushrooms
1-2 cups spinach
1/2 tsp. tumeric
1/4 tsp. parsley
pinch garlic powder
1/4 tsp. thyme
salt & pepper
1-2 TB water
grape tomatoes
fresh cilantro

1) Add olive oil to non-stick pan and then crumble the block of tofu into little pieces.  Cook the tofu for about 6-8 minutes on med-hi heat or until golden brown.  Remove tofu into a bowl and set aside. 
2)  Add onions and garlic and cook for 1-2 minutes.  Then add the mushrooms and spinach. 
3)  Once the veggies are cooked add the braggs, nutritional yeast, spices and water.  Stir until well combined.  
4) Finally, add the tomatoes and cilantro.  

Serve your scramble with Ezekiel Toast, homefries, soy bacon, vegan sausage or fresh fruit. Or simply add it to a tortilla, roll it up and top it off with soy sour cream and salsa for a tofu scramble burrito.  Other types of scramble include:
Vegan Ham, green peppers and onion
Tomatoes, fresh basil
Garden-Chopped broccoli, mushrooms, zucchini, tomatoes, onions
Soy chorizo, pinto peans, vegan cheese

For a video on this link, which will lead you to Julie Hasson from Everday Dish TV. This is where I learned how to make tofu scramble the right way:)

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