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Christian Vegetarian Association Presents:
Take
Heart!
Vegan Scrambled Tofu
(http://www.vegancoach.com)
Ingredients:
1 pound regular tofu - firm
6 Tablespoons nutritional yeast
2 Tablespoons Bragg Liquid Aminos (or Tamari)
1/2 teaspoon garlic granules (or powder), or to taste
1/2 teaspoon onion granules (or powder), or to taste
1/4 teaspoon turmeric (1/4 to 1/2 tsp. -- for color))
1/2 teaspoon sea salt
1-2 Tablespoon extra-virgin olive oil
1/4 cup sunflower seeds
1 small yellow onion, chopped
2-3 cloves garlic, chopped
5 green onions, chopped
1 organic bell pepper (red, green, yellow or orange), chopped
1 cup shredded non-dairy cheddar or monterey jack cheese -- I like Follow Your Heart (optional)
12 spears asparagus, lightly steamed
Directions:
1. Drain and mash tofu. Mix with nutritional yeast, Bragg's, garlic and onion granules, turmeric, and salt. Set aside.
2. In a large skillet, heat olive oil over medium heat. Add sunflower seeds and cook for a few minutes, stirring occasionally. Add onion, garlic, green onions, and bell pepper. Cover and steam veggies until slightly tender (approx. 5 minutes), stirring occasionally.
3. Remove cover, push veggies to one side and add tofu mixture to 1/2 of pan. Cover tofu mixture with veggies, and add remaining tofu mixture to the other half of the pan. Smooth veggies over the top. Flatten with a spatula, and let cook over medium heat until browned on underside (5-10 minutes, or more). Flip with a spatula, and continue to cook until browned on the underside. Repeat this step until cooked to your preference.
4. Turn heat to very low. Cover scrambled tofu with cheese, place cover on skillet, and allow to melt.
5. Plate, cover with asparagus spears. Serve.
Serves: 2-3Your question and comments are welcome
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