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Scrambled Tofu

Adapted from Vegan with a Vengeance by Isa Chandra Moskowitz.

Cook 5 min in a large skillet over medium heat:

  • 1 T non-dairy butter such as Earth Balance
  • 1 med yellow onion, chopped
  • 2 c thinly sliced mushrooms (white or brown)

Add:

  • 2-3 cloves garlic, minced
  • 1 lb. extra-firm tofu, crumbled
  • 1 T nutritional yeast
  • 1 T lemon juice
  • 1 carrot, shredded

Add spice blend and stir:

  • 2 t ground cumin
  • 1 t thyme
  • 1 t paprika
  • 1/2 t ground turmeric
  • 1 t salt

Let cook about 10 min, turning down heat if necessary, until cooked through and the flavors have melded.

Delicious hot or cold.

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