Review & Recipe: Scrambled Tofu

[Guest guest]

I tried the Scramble Tofu from the " Vegan With a Vengeance " cookbook I just

purchased and it was SO much better than I expected!

 

Scrambled Tofu:

 

1 T olive oil

1 medium-sized yellow onion, chopped

2 Cups thinly sliced cremini mushrooms

2 to 3 cloves garlic, minced

1 pound extra-firm tofu, drained

1/4 cup nutritional yeast

juice of 1/2 lemon

1 carrot, peeled and grated

 

For Spice Blend:

 

2 teaspoons ground cumin

1 teaspoon dried thyme

1 teasponn ground paprika

1/2 teaspoon ground turmeric

1 teaspoon salt

 

Heat oil (or veggie broth) in skillet over medium-high heat. Saute the onions

for 3 minutes, until softened; add mushrooms and saute for another 5 minutes;

add the garlic and saute for another 2 minutes. Add the spice blend and mix it

up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the

bottom to get all the garlic and spices.

 

Crumble (don't crush) in the tofu and mix well. Cook for about 15 minutes,

stirring occasionally and add splashes of water if tofu is sticking.

 

Add lemon juice and nutritional mix to pan and stir well.

 

Grate carrot and fold into the tofu mixture.

 

**I slightly modified the recipe by substituing veggie broth for the olive oil.

I also added some dill to the spice blend and omitted the mushrooms. It was

yummy and very scrambled-egglike!

 

 

enjoy!

Dena