Ingredients
-
4
-
1
-
1
-
1/2
-
1/8
-
1/8
-
1
-
-
-
-
-
-
-
-
Directions
Scrambled Tofu,Adopted 8/17/06 Recipe by Bryanna Clark Grogan. Note: Do not use waterpacked tofu. Also do not use less than Silken firm.,We tried this ages ago without the nutritional yeast, and I hated it. We tried this again today, with the yeast, making 3 batches, decreasing the amount of the yeast each time. It seems to us that 1 tsp. with 4 oz. of tofu works best. Also, we left out the water; silken is moist enough. Next time, we’ll do this with the veggies.,I didn’t have silken tofu, so used extra firm and drained it for about 30 minutes. I doubled the amount of onion and garlic powder and added some spike seasoning. I sauteed red and green bells, mushrooms along with green onions before adding the tofu to the skillet. I thought it was very good. A very nice substitute for eggs, for the vegans in the house. Oh ya, I added a dash of frank’s hot sauce, which is good on so many things.
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Steps
|
1
Done
|
Crumble Tofu With Your Fingers. |
|
2
Done
|
Combine With Nutritional Yeast. |
|
3
Done
|
Mix Together Soy Sauce, Turmeric, Onion Powder and Garlic Powder; Add to Tofu Mixture. |
|
4
Done
|
Spray a Nonstick Skillet With Cooking Spray. |
|
5
Done
|
Add Tofu Mixture to Skillet. |
|
6
Done
|
Cook Over Medium to High Heat, Turning With an Egg Turner or Spatula, For Several Minutes. |
|
7
Done
|
Add Salt and Pepper. |
|
8
Done
|
Variation: If Desired, You Can Make Vegetable Scrambled Tofu. |
|
9
Done
|
Before Adding Tofu to the Skillet, Saute 2 Sliced Mushrooms, 1 T Chopped Onion and 1 T Chopped Green Pepper. |
|
10
Done
|
Add Tofu and Continue as Above. |
