Tofu Scramble with Vegetables
1 16 oz package firm tofu
1-2 cloves garlic, pressed
1 teaspoon butter-flavored salt
2 teaspoons Bragg’s Liquid Aminos
1/4 teaspoon turmeric
4 fresh mushrooms
3 green onions, chopped
1 small tomato, diced
Tofu Seasoning Mix
1/2 cup chicken-style seasoning
1 1/4 cups nutritional food yeast flakes
1/4 cup garlic powder
3/4 cup onion powder
3/4 teaspoon turmeric
1. Crumble tofu into a nonstick skillet and add garlic, salt, Bragg’s, and turmeric. Cook covered 10 minutes (medium-high). Hint: for a more scrambled egg look and texture, don’t stir as you would eggs, or the result will be crumbly. Simple turn once or twice.
2. Add zucchini or mushrooms and cook uncovered for 5 minutes.Add green onions and cook about 1 minute.Remove from heat and add the tomato.
3. Mix together and store in an airtight container.
4. Use 3 Tablespoons seasoning and 1 Tablespoon Bragg’s Liquid Aminos with 16 oz firm tofu, crumbled.
Variation: For a simple scrambled tofu, leave out the vegetables. Cook until most of the moisture is evaporated and until the tofu resembles scrambled eggs. Or bake uncovered in a lightly oiled casserole dish including vegetables (if desired) at 350 degrees for 45 minutes or until it sets.