This is from the book Vegan with a Vengeance by Isa Chandra Moskowitz. Surprisingly, I make it almost exactly as the recipe states (except I had no cumin). Serve on a baked potato with salsa. Yum! Abby likes this recipe and requested I make it
Scrambled Tofu
1T olive oil
1 med onion chopped
2 c mushrooms
2 cloves garlic
1 pound extra firm tofu, drained
1/4 c nutritional yeast
juice of 1/2 lemon
i carrot, grated (added at end for color)
spice blend:
2t cumin
1 t thyme
1 t paprika
1/2 t tumeric
1 t salt
Heat oil in skillet, saute onions 3 min; add mushrooms saute 5 min; add garlic saute 2 min. Add the spice blend, add 1/4 cup water, scrape the pan to get all spices.
Crumble in tofu and mix well. Don't crush tofu, just lift and mix around. Cook 15 min. Add water if necessary to keep from sticking. Add lemon juice. Add nutritional yeast and mix it up. Grate carrot into mixture and fold. Serve with guacamole and salsa and potatos and toast and tempeh bacon
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