Tofu Scramble
From all-creatures.org
Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Tofu Scramble
Serves 6-8 for breakfast or dinner

Ingredients

1 lb. Onions
1 lb. Carrots
8 ribs Celery
1 lb. Corn, frozen
1 lb. Peas, frozen
1/2 cup Sun Dried Tomatoes
1 Jalapeņo Pepper (optional)
1-1/2 tsp. Turmeric, powder
1 tbsp. Oregano, dried leaves
2 lbs. Tofu, soft
1 cup Nutritional Yeast
2 tbsp. Soy Sauce
(To enlarge the photo of the Tofu Scramble, click on the photos or link)

Preparation

Even though there are only two of us, we usually prepare a larger batch of food so that we have leftovers for a day or two (which by the way are very good), so that we don't have to cook every day.  If you wish to make a smaller amount, cut the recipe in half.

We also found that it is best to cook the tofu scramble in our stainless steel (non-stick) wok, but it can also be cooked on the stovetop in a large frying pan.

Begin by washing and peeling the carrots and onions, and washing the celery and jalapeņo pepper.  Dice the onions and celery, and place in the wok.  The carrots can be shredded or diced, and the jalapeņo pepper should be finely chopped before adding to the wok.

Cut the sun dried tomatoes into pieces and add to the wok.

Add the turmeric, oregano, corn and peas to the wok, and add 1/4 cup of cold water.  Turn the heat up to 375 degrees F. and stir-fry until the onions become semi translucent. (To enlarge the photo of the veggies cooking in the wok, click on the photo or link)

When the veggies are cooked, reduce the heat to simmer, and add the tofu (mash before adding), soy sauce, and the nutritional yeast and continue stir-frying until the tofu is hot and the scramble is thoroughly blended together, which takes about 5 minutes.

Serve and enjoy!

Leftovers tofu scramble can be safely stored for 3-4 days in a covered container in the refrigerator.  Cold tofu scramble also makes a great pita bread stuffer.

Ingredients information


Carrots

Celery

Corn, Frozen

Onions, Yellow

Oregano, Dried

Peas, Green Frozen

Pepper, Jalapeno

Soy Sauce

Tofu, block

Tomatoes, Sun-Dried

Turmeric, ground

Nutritional Yeast

Utensils and Equipment Information


Knives

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Peeler, Vegetable

Potato Masher

Spoon, Large Mixing

Wok, Stainless Steel

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live! 

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