Scrambled Tofu

Name: Scrambled Tofu
Ingredients: 1 teaspoon to 1 tablespoon olive or vegetable oil (optional); Cooking spray; 1 onion, sliced; 1/2 green or red bell pepper, cut into slivers (optional); 1 small handful button mushrooms, sliced (optional); 1 teaspoon turmeric; 1 teaspoon paprika; 2 to 3 cloves garlic, pressed (optional but very good); 1 package (12 to 16 ounces) traditional, water-packed tofu, preferably reduced fat, regular, firm, or extra-firm, crumbled into scrambled egg-sized clumps, well drained; Tamari or shoyu soy sauce; Salt and freshly ground black pepper; Pickapeppa; Tabasco; Fresh minced herbs of any kind

14 ingredients

10 steps

Ingredients

1 teaspoon to 1 tablespoon olive or vegetable oil (optional)
Cooking spray
1 onion, sliced
1/2 green or red bell pepper, cut into slivers (optional)
1 small handful button mushrooms, sliced (optional)
1 teaspoon turmeric
1 teaspoon paprika
2 to 3 cloves garlic, pressed (optional but very good)
1 package (12 to 16 ounces) traditional, water-packed tofu, preferably reduced fat, regular, firm, or extra-firm, crumbled into scrambled egg-sized clumps, well drained
Tamari or shoyu soy sauce
Salt and freshly ground black pepper
Pickapeppa
Tabasco
Fresh minced herbs of any kind

Directions

1

Heat the oil, if using, in a nonstick skillet, or one that has been sprayed with cooking spray, over medium heat.
2

Add the onion and saute for 4 minutes.
3

Add the pepper and, if using, the mushroom slices and saute for another 3 minutes.
4

Lower the heat slightly.
5

Sprinkle with the turmeric and paprika, then add the garlic.
6

Saute for an additional minute.
7

Add the tofu, tossing to coat with the spices and to distribute the vegetables.
8

Keep turning in the skillet until everything is nice and hot.
9

Season as it suits you.
10

Serve at once.