|Tofu, Vegetables, Toast. Tasty.|
The other choice you have with scrambles is whether you like to crumble or cube your tofu. I usually cube, but today I crumbled. Call me crazy. It looks very eggy when you crumble. Here's how I made our scramble this morning.
1 medium onion, chopped or sliced
1/2 package extra-firm tofu
leftover steamed kale, chopped. however much you've got - or fresh spinach
1 large carrot, grated
1 teaspoon garlic granules
2 teaspoons Indian curry powder
1 teaspoon chopped chives or cilantro
2 tablespoons nutritional yeast
1/2 to one cup water
2 tablespoons soy sauce or Bragg's
Spray olive oil in a large non-stick skillet (or cast iron, but use a bit more oil.) On medium-high heat, saute onion until it starts to brown. Next, add your tofu, either crumble it right over the pan or toss in your cubes. Let it brown for a couple minutes, stirring periodically.
While the tofu browns, get your spices. Add the garlic, curry powder, chives or cilantro and nutritional yeast. While mixing that in, add some water, depending on how dry your pan is. If there is a lot of moisture, don't add much or even any, but if it's dry, add water to help incorporate the spices. Add the Bragg's, then let it cook for few more minutes.
Add the leftover veggies and warm through. Eat with toast or tortillas or whatever you like.
|The curry powder made it yellow - tumeric does the same thing.|