{"id":1185,"date":"2013-06-01T14:35:56","date_gmt":"2013-06-01T14:35:56","guid":{"rendered":"http:\/\/www.all-creatures.org\/blog\/?p=1185"},"modified":"2013-06-01T14:35:57","modified_gmt":"2013-06-01T14:35:57","slug":"tofu-scramble-casserole-with-veggies","status":"publish","type":"post","link":"https:\/\/www.all-creatures.org\/blog\/tofu-scramble-casserole-with-veggies\/","title":{"rendered":"Tofu Scramble Casserole with Veggies"},"content":{"rendered":"

Tofu Scramble Casserole with Broccoli, Carrots, Celery,\u00a0 Corn, Onions, and Peas<\/h2>\n
\"Tofu<\/a>
Tofu Scramble Casserole with Veggies<\/figcaption><\/figure>\n

Ingredients:<\/h3>\n

1 lb. Onions
\n1 lb. Carrots
\n8 ribs Celery
\n1 lb. Corn Kernels, frozen
\n1 lb. Broccoli Florets
\n1 lb. Peas, frozen
\n1 Jalape\u00f1o Pepper OR Hot Sauce (to taste)
\n1-1\/2 tsp. Turmeric, powder
\n1 tbsp. Oregano, dried leaves
\n2 lbs. Tofu, soft*
\n1 cup Nutritional Yeast
\n2 tbsp. Soy Sauce OR Bragg Aminos<\/p>\n

Preparation:<\/h3>\n

We usually make our tofu scrambles in our wok but, for this recipe, we baked\u00a0 it into a casserole in our microwave oven in a large covered ceramic baking\u00a0 dish, but it can also be baked in a conventional oven at 350 degrees F. It’s\u00a0 great for a main meal, for breakfast, and in sandwiches.<\/p>\n

Even though there are only two of us, we usually prepare a larger batch of\u00a0 food so that we have leftovers for a day or two (which, by the way, are very\u00a0 good), so that we don’t have to cook every day. If you wish to make a smaller\u00a0 amount, cut the recipe in half.<\/p>\n

*Instead of using prepared tofu, you might like to make your own at a\u00a0 fraction of the cost, in which case substitute one batch for the 2 pounds\u00a0 specified in the recipe. See: Making Tofu<\/a> (If you do make your own tofu,\u00a0 add 2 tbsp. of corn starch to the blender mix, below.)<\/p>\n

I you are making your own tofu, begin by making it and, while it is cooking, follow the directions below; otherwise, just follow the instructions below.<\/p>\n

Begin by washing and peeling the carrots and onions, and washing the\u00a0 broccoli, celery\u00a0 and jalape\u00f1o pepper. Dice the onions and celery, and place in the covered baking\u00a0 dish. The\u00a0 carrots can be shredded or diced, and the jalape\u00f1o pepper should be finely\u00a0 chopped before adding to the covered baking dish (or add hot sauce as desired).\u00a0 Cover and bake until the onions become semi-translucent. Mix occasionally to\u00a0 ensure uniform cooking of all the vegetables.<\/p>\n

Add the oregano, corn, broccoli, and peas to the baking dish, cover and cook\u00a0 until all the veggies are tender, mixing occasionally.<\/p>\n

While the veggies are cooking, place the tofu, nutritional yeast, turmeric,\u00a0 and soy sauce in the container of a high speed blender (if you are using freshly\u00a0 made tofu, don’t forget to add the cornstarch), cover and run the blender at\u00a0 high speed until the contents are smooth.<\/p>\n

When the veggies are cooked, add the tofu\u00a0 blend, mix well, and continue cooking until the tofu is hot, which takes about 5-10 minutes.<\/p>\n

Serve and enjoy!<\/p>\n

Leftover tofu scramble can be safely stored for 3-4 days in a covered\u00a0 container in the refrigerator. Cold tofu scramble also makes a great pita bread\u00a0 or tortilla stuffer.<\/p>\n

\"lambrt-60\"<\/a>The above vegan 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<\/em><\/p>\n

See our Recipes Table of Contents<\/a> on our achival web site for all our vegan recipes.<\/p>\n

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