VEGAN - TOFU: Scrambled Tofu

[Guest guest]

This is my favorite recipe for scrambled tofu. I don't believe it is

anything like scrambled eggs, but it looks nice & pretty and fits in

where you might serve scrambled eggs. I served this as a part of a

brunch for Christmas to my family a few years ago, along with browned

potatoes, pancakes, and two different kinds of vegan sausage. Everyone

loved all of it.

 

Both of my children also love this recipe, although they would prefer it

if I left out the peppers. I usually use red & green peppers to make

it look prettier.

 

Deanne

 

==============================

 

* Exported from MasterCook *

 

SCRAMBLED TOFU

 

Recipe By : from my friend Priska

Serving Size : 4 Preparation Time :0:00

Categories : Breakfast Tofu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup cashews, raw

1 pound tofu, extra firm

1/2 teaspoon salt

1/4 teaspoon garlic powder

2 tablespoons chopped chives

4 teaspoons vegetable broth powder

1/2 teaspoon onion powder

2 teaspoons nutritional yeast -- (the yellow kind)

1/4 teaspoon turmeric

1/2 cup bell peppers -- chopped

1/2 cup onions -- chopped

1/2 cup water

 

Drain the tofu. Wrap in several layers of clean paper towels. Let sit

for at least 15 minutes, or up to an hour. If you want the tofu more

dry, you can wait it with a plate and a heavy book.

 

Blend cashews with 1/2 cup water for five minutes. Add the salt, garlic

powder, vegetable broth powder, onion powder, nutritional yeast, and

turmeric.

 

Sauté the onions, peppers, and chives (all or none) in a little bit of

water in a nonstick frying pan. When the onions and peppers are soft,

crumble the tofu into the pan. Pour the blended cashew mixtures over

the tofu and mix well.

 

Heat until flavors are blended.

 

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : I like to cook it until it's a little dry. I also add a touch

of black pepper and double the amount of garlic powder.