Prep: 10 minutes Cook: 10 minutes
By Mary McDougall
I have made many variations of scrambled tofu over the past 28 years. Almost all of them contain some onion and a few vegetables, as well as a variety of herbs and seasonings. This makes a delicious transition treat for those people missing their scrambled eggs.
- 1/3 cup vegetable broth
- 1/2 cup onion, chopped
- 1/2 bell pepper, chopped
- 1/2 cup fresh mushrooms, chopped
- 1 pound firm tofu, crumbled
- 2 tbsp prepared brown mustard
- 1/2 tsp chili powder
- 1/4 tsp dill weed
- 1/4 tsp garlic powder
- 1/4 tsp turmeric
- Dash salt
- 1 cup cooked fresh spinach leaves, squeezed dry
- freshly ground pepper to taste
Place the broth in a large non-stick frying pan. Add the onion, bell pepper and mushrooms. Cook, stirring occasionally, for about 4 minutes. Add the crumbled tofu, the mustard and the seasonings. Cook, stirring occasionally, for another 5 minutes. Add the spinach, mix well, heat for another minute, and serve hot.
Hints: This may be made with water-packed or silken tofu. Be sure to use the lower fat variety. The water-packed tofu will yield a firmer scramble, while the silken tofu will be softer. Some of the seasonings may be omitted, but be sure to use the turmeric because it gives the scramble a familiar yellow color. You may also omit or change the vegetables as desired.