Tofu Scramble
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.
Serves: 4-5
Prep Time: 10 min
Cook Time: 10 min
Ingredients
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
Directions
1
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.
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