Annas Scrambled Tofu Food

ANNA'S SCRAMBLED TOFU

Steps:

• Heat olive oil in a cast iron skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. Add tofu, olives, and garlic. Cover skillet and cook, stirring occasionally, until tofu is lightly browned, about 8 minutes. Add nutritional yeast and tamari; stir until coated and nutritional yeast is dissolved, 1 to 2 minutes.

SCRAMBLED TOFU

Steps:

• Combine ingredients for SPICE BLEND and set aside until needed.
• In skillet over medium-high heat, heat oil. Saute onions for 3 minutes, until softened; add the mushrooms, saute for 5 minutes; add the garlic, saute for 2 minutes.
• Add the SPICE BLEND and mix it up for 15 seconds or so. Add 1/4 cup water to deglaze the pan, scraping the bottom to get all the garlic and spices.
• Crumble in the tofu in big chunks and mix well, being careful not to crush it; use a lifting motion when stirring it around; you want it to remain chunky. Allow to cook for 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking too much. Lower the heat a bit if you find that the tofu is sticking.
• Add the lemon juice.
• Add the nutritional yeast and mix it up.
• If the mixture is sticking to the pan, add spashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
• Grate the carrot into the tofu mixture and fold.
• Serve with guacamole and salsa and potatoes and toast and tempeh bacon.
• VARIATIONS:.
• Tofu Rancheros: Add 1 cup of salsa at the end, cook for 1 minute extra.
• Asian-Style Scrambled Tofu: Add 2 tablespoons of minced ginger with the garlic, use peanut oil instead of olive oil, substitute shiitake mushrooms, and omit the thyme and nutritional yeast. Mix in 1 cup of thinly sliced scallions at the very end.

SCRAMBLED TOFU

Steps:

• Crumble tofu with your fingers.
• Combine with nutritional yeast.
• Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
• Spray a nonstick skillet with cooking spray.
• Add tofu mixture to skillet.
• Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
• Add salt and pepper.
• VARIATION: If desired, you can make Vegetable Scrambled Tofu.
• Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
• Add tofu and continue as above.
• To add additional color use a bit more tumeric. It is what supplies the color.

TOFU SCRAMBLE RECIPE BY TASTY

Steps:

• Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
• Unwrap the tofu and cut into cubes.
• Place the tofu in a bowl and mash with a fork.
• Cut the top off a bell pepper and remove all the seeds and thinly slice.
• Chop the onion.
• Heat oil in a pan over medium heat. Add the onions and peppers, and cook until softened.
• Add in the tofu and cook on medium heat until most of the water has evaporated.
• Add the salt, pepper, onion powder, garlic powder, and cumin, and mix well, until all the seasonings are evenly distributed.
• Add the lemon juice to the tofu and mix until evenly combined.
• Remove the tofu from the heat and serve.
• Enjoy!