How to Make Scrambled Tofu

This is a great tasting substitute for the classic scrambled egg breakfast.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 Cup Vegetable Broth
• 1 Tbls Oil
• 1 Sml Yellow Onion, Chopped
• 3 Cloves Garlic, Minced
• 1 Carrot, Grated or thinly sliced
• 1/4 Red Bell Pepper, Diced
• 1 Lb Firm Tofu
• 1/2 tsp Tumeric
• 2 tsp "Italian" seasoning
• 1 tsp Chilli Powder

1. Drain tofu and gently slice. Do Not chop it up, just make it easier to handle. I find it easiest to slice it long ways to make thing big squares, that way it is completely under the broth in the saucepan. Set the tofu aside.

2. In a saucepan add oil and onions and sauté them over medium heat for 5-8 minutes until soft. Add Garlic and sauté another 2 minutes or so until the garlic softens. If slicing the carrot add it now and soften it up, if it's grated hold off until later. Add red bell pepper and sauté gently for a moment.

3. Add your spices and then add the vegetable broth and mix well. Bring just about to a boil and then gently mix in sliced tofu.

4. Use a metal spatula with holes to gently crumble the tofu. Gently stir every so often and cook until the broth is completely absorbed into the tofu. Once the liquid is cooked off add your carrots if they are grated. You can now treat the mixture like normal scrambled eggs and gently cook them a bit on the saucepan.

Tips & Warnings

• Once it's done you can add some "soy cheeze" just until it melts and make it an omelet!
• Change things up a bit by adding some lime juice.
• You can also omit the vegetable broth and just add a few more veggies and some more spices to your taste.
• Try serving in a open faced burrito with fresh salsa.
• Make sure not to burn the tofu once the liquid cooks off. It's a little tricky not to make it too smooth and messy, but you get the hang of it after you try it a few times.