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Tofu
Scramble (1) - 1/2 pkg. (approx. 6
oz) firm tofu
- 2 tbsp. Teriyaki sauce
- 2 tbsp. olive oil
- 1/2 cup
sliced mushrooms
- 1/4 cup chopped onion
Gently press the tofu between paper towels to remove
the excess moisture, then crumble and mix in the Teriyaki sauce. In one
non-stick pan and 1 tbsp. of olive oil, cook the tofu for about 5 minutes on
medium heat. Saute the vegetables in another pan with the remaining olive oil
until softened. Mix together the tofu and vegetables and serve with toasted
bagels. Serves 2. |
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Tofu
Scramble (2) - with creole side Scrambled Tofu:
- 2 tbs. olive oil
- 1 package (~12 oz) firm silken tofu
- 1/2 tsp. Turmeric
- 1/4 tsp. salt (or to taste)
- 1/4 tsp. pepper (or to
taste)
Creole Side:
- 1 tbs. olive oil
- 1 celery rib finely chopped
- 1 green onion finely chopped
- 1/2 green pepper chopped
-
1 small tomato seeded and chopped
- salt and pepper to taste
(Can be served with Yves Veggie Breakfast
Links))
In small pan,
heat 1 tbs. oil and cook celery, green onion and green pepper over medium heat
for 5 min (till celery is softened.) Add the tomatoes, salt and pepper and
reduce heat to simmer. (if serving with links, start the links in a the other
pan when adding the tomatoes.)
Take the silken tofu from the package, drain and pat with a
paper towel. In a bowl, scramble the tofu and turmeric. Add to hot oil and cook
over medium heat for 5 minutes (stirring occasionally.) Season with salt and
pepper when almost done. Serve scrambled tofu, creole side and links on warm
plates. Serves 2. |
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