TOFU SCRAMBLE: 1 block firm or extra firm (light) organic tofu 1/2 tsp. turmeric 1-2 cloves fresh garlic 1/2 an onion; diced 1-2 Portabella mushroom caps; sliced or diced 1 tomato; diced 1-2 cups baby spinach; chopped optional: more veggies... red pepper, green onion Salt to taste Drain tofu, then finely chop in medium bowl using the Pampered Chef MixNChop in 4 Qt Stainless Mixing Bowl. The chopped tofu will resemble scrambled eggs. Add turmeric to give your scramble a nice yellow, eggy color. If you dont care about the color, you can omit this step; although, turmeric is wonderful! Chop onion, mushroom and spinach using Manual Food Processor (or manually with a good knife, such as 5 Santoku). Slice green onion, if using. Add onions & mushrooms first to hot skillet, and sauté a couple of minutes. Add other optional veggies. Press garlic and add. Stir in chopped tofu, then spinach, then green onions (if using). If youd like an eggy taste, lightly sprinkle with Kala Namak (black salt; although, its not black; its pink! an Indian seasoning that tastes like egg yolk.) Serve with whole-grain toast, or inside corn tortilla as a wrap, or all by itself. Enjoy!
Posted on: Mon, 17 Mar 2014 11:00:00 +0000
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