Tofu scramble is a hearty, filling, easy to prepare dish. Once you get the hang of it, you can be creative, varying the spices and vegetables that you add to the tofu. Turmeric is a great spice and an essential ingredient in this recipe. Not only does it have lots of healthful properties but it gives the scramble a terrific yellow hue. Serve with Oven Baked Potato Fries, cut into small cubes instead of French Fry style.
1 teaspoon olive oil, optional
1 package firm tofu
1 package frozen broccoli or other frozen vegetable like spinach, peas or mixed
2 Tablespoons Red Star Vegetarian Support nutritional yeast
2 Tablespoons unsweetened soy milk
1 teaspoon turmeric
1 teaspoon onion powder
1 teaspoon garlic powder or two garlic cloves, minced
1 teaspoon thyme
1 teaspoon oregano
1 teaspoon to 1 Tablespoon soy sauce, wheat-free tamari or salt to taste, optional
1/4 teaspoon ground pepper
Peel onion and cut into small pieces. Sauté (with or without oil) in an large over medium heat for 15 minutes or until onion is transparent and lightly browned. Add one tablespoon of water at a time as necessary to prevent sticking. While the onions are cooking, mash the tofu in a medium size bowl and mix with the nutritional yeast, soy milk, herbs and spices. When the onions are done add in the tofu, stirring occasionally for about 5 minutes. Add in the frozen broccoli and cook until broccoli is hot. Season with soy sauce or tamari if using and serve immediately. Serves 4.