Scrambled Tofu

Scrambled Tofu is a classic vegan dish that I love to make. I've learned that everyone has their own favorite way of making it, so let me show you one of the ways I like mine. We enjoy ours for breakfast and dinner. The photo below shows our breakfast version served with sourdough toast. And, I think I'm also getting pretty good at capturing steam in my photos.



Scrambled Tofu

Ingredients:

1 Tbs. canola oil
2 pkgs. extra-firm tofu, drained
1 Tbs. turmeric
2 cups of your favorite veggies - we used:
1 yellow onion, halved and halved again lengthwise and sliced
1 cup of broccoli florets, sliced small
1 carrot, grated
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. onion powder
(I also use garlic powder when I have it on hand)
1 tomato, diced

Directions:

Heat oil in a large pan on medium high heat. When ready, break the tofu into 4 large chunks, each, and put in pan. Mash up with a potato masher. Cook tofu until water, if any, is gone, and the tofu begins to brown, while stirring occasionally, about five to ten minutes or so. Turn the heat down to medium, and shake the turmeric over the tofu until there is a good sprinkling, maybe a tablespoon's worth. Stir thoroughly. Add everything else but the tomato, and continue cooking for about five to seven more minutes, until veggies just begin to get tender. Add the tomato, stir and cook until heated through, just a minute or more. I love this with Sriracha hot sauce drizzled on top. Serves five hungry vegans.