Scrambled Tofu
Serves 4
Tofu can be mashed and sautéed with 1/4 teaspoon tumeric (a spice) to imitate the soft texture and characteristic yellow color of scrambled eggs. Try this recipe for starters and then experiment with your own special seasonings.
- 1 tablespoon. sesame or olive oil
- 1/4 teaspoon tumeric
- 1 small red onion, minced
- 2 cloves garlic, minced
- 2 ribs celery, finely diced
- 3 medium-sized mushrooms, sliced (optional)
- 1 lb tofu, soft or firm
- 1 tablespoon tamari shoyu or 1/4 teaspoon. sea salt
- 1/4 teaspoon dillweed (optional)
In an large oiled skillet over medium heat, sauté tumeric for 30 seconds. Add onion and garlic and saute 3 minutes or until onion becomes translucent. Add celery and mushrooms and continue to saute for another 2 minutes. Crumble tofu and add to vegetables. Season with shoyu or salt and dillweed. Cover, reduce heat to medium-low and cook for 10 minutes, stirring occasionally. Serve with toast, bagels, or tortillas.
