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Tofu Scramble - 2 versions

Tofu Scramble (1)

- 1/2 pkg. (approx. 6 oz, 28 grams) firm tofu
- 2 tbsp (30 ml) Teriyaki sauce
- 2 tbsp (30 ml) olive oil
- 1/2 cup (120 ml) sliced mushrooms
- 1/4 (60 ml) 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 (15 ml) 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. Serves 2.

Tofu Scramble (2) - with creole side

Scrambled Tofu:
- 2 tbsp (30 ml) olive oil
- 1 package (12 oz, 56 grams) firm silken tofu
- 1/2 tsp (3 ml) turmeric
- 1/4 tsp (1.5 ml)salt (or to taste)
- 1/4 tsp (1.5 ml) pepper (or to taste)

Creole Side:
- 1 tbsp (15 ml) 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

In small pan, heat 1 tbsp (15 ml) oil and cook celery, green onion and green pepper over medium heat for 5 min (until celery is softened.) Add the tomatoes, salt and pepper and reduce heat to simmer.
Drain the silken tofu 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 with the creole side. Serves 2.