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1/2 (or 8 ounces) block of tofu
1/2 teaspoon turmeric
1/4 to 1/2 teaspoon cumin
1/4 teaspoon chili powder
1.5 tablespoon soy sauce
Non-liquidy vegetables such as broccoli, cauliflower, carrot coins (quartered), peppers.
2 tablespoon chopped fresh onion
1/2 tablespoon water
1 teaspoon canola or sesame oil
Crumble the wet tofu into pieces that mimic scrambled eggs. Place on a paper towel and squeeze some of the water out (don't press until dry).
Heat oil in a small skillet and add onions. Don't brown the onions, or it'll taste burnt. Just soften them slightly
Combine spices, soy sauce, and water into a small cup, then pour over the onions. Wait about 10 seconds.
Add tofu crumbles and stir well until it is colored by the spices and sauce. Cook for a little less than a minute, when the flavor gets intense.
Add vegetables of choice, cook for about 30 seconds to blend, and voilà! Excellent tofu brimming with flavor and protein. Enjoy.
Recipe easy to double or triple for large amounts of hungry vegetarians and vegans.
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This was the first tofu scramble I've ever eaten or made. It was super easy and very yummy.
Veg Ingredients Glossary of ingredients
used in veg recipes & macrobiotic cooking.
Tips for cooking
vegetarian meals and low fat recipes at home.