This week in our Tuesday Night Zoom Cooking Class we will be making scrambled Tofu.
Class Time: 6:30 PM Est
Email: firstname.lastname@example.org or Text 828-287-8787 for a link to the class.
Used as an egg substitute or just something good to eat. Scrambled Tofu is a tasty filling meal.
Serve over Brown Rice, Couscous, millet or quinoa, or a mix of your favorite grains and seeds. Country fried potatoes is also a great addition to this meal.
We have also enjoyed making this dish into breakfast burritos using whole grain shells, salsa and vegan cheese.
When making the dish for breakfast burritos use less onion and bell pepper, about half the amount normally used works very well.
2- Blocks extra firm tofu (cubed or smashed)
Olive oil (coat bottom of pan)
2-tbs Vegetarian Chicken seasoning
2- tsp turmeric
¼ -cup parsley
1 ½ -tsp Sweet Basil
2-tbs garlic minced
2-lg onions diced
1- Green Pepper diced
2-tbs yeast flakes optional
½ – cup tomato sauce optional
Additional Veggies: Mushrooms, Fresh Spinach, fresh cut tomatoes, ect…use your immigration, add what you have it will all be good. I prefer not to mix the fresh spinach with the bell pepper. I normally pick one.
❖ In large pan heat oil med heat,
❖ Rinse tofu before using, pat dry, and cut into 1/2 in cubes or smash with potato masher.
❖ Heat tofu in oil until begins to turn golden (about 10 min),
❖ Add seasonings, taking care to make sure all tofu pieces are covered. Mixture may start to stick after adding seasonings, if so add just a little water (a tablespoon or two) to help control this.
❖ Add onions and cook covered until tender
❖ Lift lid and add ¼ cup nutritional yeast flakes and ½ cup tomato sauce. (This is optional, it will give a creamy cheesy texture and flavor to the dish.)