Guest guest Posted July 21, 2006 Report Share Posted July 21, 2006 Scrambled Tofu Eggs 1 lb. Tofu, water packed - Extra Firm - drain and rinse 1/2 c. Onions, chopped 1/2 c. Mushrooms, chopped 1/4 c. Bell Pepper Chopped 2 T. Green Onions, sliced 1 t. Parsley, fresh or dried 1 t. Chives, fresh and dried 1 T. Olive Oil 2 t. " Chicken Seasoning " See Below 1 T. Nutritional Yeast Flakes 1/2 t.. Salt 1/2 t. Onion Powder 1/2 t. Garlic Powder 1/8 t. Turmeric(for color) Crumble the Tofu into small chunks. Set aside. In a large skillet, saute the fresh veggies in oil until soft. Add tofu to skillet. Combine the spices and sprinkle evenly over tofu. Mix well. Cook over med. heat until dry, about 10-15 min. Another way to prepare this is, to slice the tofu into small 1/4 inch slices and cover with the seasoning, but no veggies. Brown in skillet with the oil. Eggless Egg Salad Sandwich Filling Prepare the Scrambled Tofu Eggs as above and let cool completely. Stir in Veganaise. Spread on bread to make a Sandwich. " Chicken Seasoning " 1 1/3 c. Nutrititional Yeast Flakes 3 T. Onion Powder 2 1/2 t. Garlic Powder 2 1/2 t. Salt 2 T. Parsley 1/2 t. Celery Salt 2 T. Italian Seasoning 1 t. Tumeric Mix together and store in a ziplock bag for use in recipes that call for Chicken Seasoning. It is good in Soups, breading meal and for use in making Scrambled Egg Tofu. Quote Link to comment Share on other sites More sharing options...
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