Scrambled TofuSubmitted by: MOMMYSWAMI
IntroductionThis is my basic recipe for scrambled tofu. I often change it up by using vegetables that need to go, adding salsa and wrapping it in a tortilla, or adding Old Bay (a seasoning we use here in Maryland for crabs.) This is my basic recipe for scrambled tofu. I often change it up by using vegetables that need to go, adding salsa and wrapping it in a tortilla, or adding Old Bay (a seasoning we use here in Maryland for crabs.)
2 Tablespoons Olive Oil or Earth Balance Margarine
1 Large Onion, finely chopped (but don't use a food processor as it makes the onions too wet and they won't "sweat" properly)
2 Teaspoons Salt
15 oz. block of firm or extra firm tofu, NOT silken (including water it's packed in)
1 Tablespoon Prepared Mustard
1/4 cup of Nutritional Yeast (or more if you love the taste of it like I do)
Red and/or Black Pepper to Taste
2. Add chopped onion and sprinkle with salt.
3. Sweat onion over low heat until transparent stirring occassionally. If the onion begins to stick, add water a tablespoon at a time.
4. Crumble tofu into the pan WITH the water it's packed in.
5. Add prepared mustard and nutritional yeast and heat for an additional 2 to 3 minutes until warm.
6. Season with salt and pepper to taste.
My kids like to eat this on toast with Earth Balance or wrapped in a tortilla with salsa. This is my basic go-to recipe. It lends itself well to many vegetables and spices so feel free to experiment.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMMYSWAMI.