Scrambled Tofu (WFPBNOGF)*
Prep Time
20 Mintues
Prep Notes
If you dry saute, which allows you to skip the oil, simply get your fry pan to medium high, put in the onions without the broth. As they sweat, they unstick from the pan. Once they are translucent, add the garlic and saute for another minute or two stirring adding the grated carrot. Then go to number two in the directions below. I like it this way because with no veggie broth, the tofu stays more firm in its crumbled form. It's prettier too, more appetizing.
Cooking Time
5 minutes
Yields
Makes 4 servings
Ingredients
2 tbsp vegetable broth
1/2 large onion, diced
1/2 large carrot, grated
2 cloves garlic, minced (about 1 1/2 tsp)
1 tsp curry powder
1 1/2 tsp light miso
1 14-ounce package firm silken tofu, crumbled
Sea salt and black pepper to taste
1/2 tsp dill (optional)
8 chopped cherry tomatoes (optional)
or change it up with this combination:
chopped onion, garlic, broccoli, kale, red pepper, tomato and spice 2-1/2 T tamari, 2 teaspoons turmeric and 3 tablespoons nutritional yeast, fresh herbs like dill and parsley and top with black salt or flaked sea salt.
Directions
- Gently sauté onion, carrot, and garlic in 2 tablespoons vegetable broth in a non-stick pan over medium-high heat until onion is translucent.
- Reduce heat to medium and add curry powder, miso, and tofu. If using, add dill. Cook, stirring occasionally, for about 5 minutes.
- Add salt and pepper to taste. If desired, top with cherry tomatoes. Serve hot.
Notes
If you want the taste of eggs, order online (if not found at your grocery store) from TheSpiceLab.com INDIA BLACK KALA NAMAK No. 5 Mineral Salt from Pakistan. It's high in sulfur and just putting a dab on your finger will make you think: eggs. It's quite amazing if you've never tasted it, and definitely worth having in your spice cabinet for Eggless 'Egg' Salad as well.
Credit
The China Study Cookbook