Wednesday, October 12, 2011

Scrambled Tofu

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7oz firm organic tofu (I used 1/2 a block of House Foods for this, but I also like Wild Woods sprouted tofu)
2tsp coconut oil (I find coconut oil gives scrambled tofu a wonderful rich, buttery flavor that you don't get with other oils)
1/4tsp garlic powder
1/4tsp onion powder
1tsp nutritional yeast
dash of tumeric for color
salt and pepper to taste(I've also used seasoned salt and it gave a nice flavor)

Rinse and drain tofu. I lay it out between 2 towels while I'm getting the other ingredients out. I cut into blocks, because I like the texture that frying it before scrambling gives. Some people like to just toss it all in and start scrambling, but I like this method better. Be sure not to over fry it or you will wind up with rubbery tofu.

Once both sides are golden, I add in the rest of the ingredients and start scrambling it. Remove from the pan and serve!

I've had this so many ways with many sides.
Some of my fav are:
with sauteed kale and tomatoes
on top of sprouted grain toast
with spinach and mushrooms

Here, I had it with leftovers. Mixed veggies, mixed nuts, soy crumbles, purple rice and pineapples.

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