This is Terri's tofu scramble recipe. Her family often has it for Sunday breakfast. It is vegan and delicious. [Note from Laura: Because I like a little more salt than Terri, I added a bit more soy sauce when I was heating it all together at the end. Also, I found leftovers are good sprinkled over a salad.]
Ingredients:
- l lb. firm tofu
- 2 Tbs nutritional yeast
- ½ tsp turmeric
- 2 tsp low sodium tamari or soy sauce
- 1/8 tsp cayenne pepper
- 1/8 tsp black pepper
- 1 stalk broccoli, chopped very well
- ½ bell pepper, diced
- ½ onion, diced
- 2 slices Fakin’ Bacon (tempeh bacon substitute), chopped small
- 1 Tbs canola oil (or other mild-flavored oil)
Preparation:
Drain the tofu. Cut it into pieces and put it into a small mixing bowl. Add the nutritional yeast, turmeric, tamari/soy sauce, cayenne and pepper. With a fork, mash it all up until there are no big chunks. You can use it right away, but for the best flavor, cover with plastic wrap and refrigerate overnight.
In a frying pan, heat the canola oil and add the Fakin’ Bacon. Sauté until the pieces are brown and crispy. Add the vegetables and stir-fry until they are tender. Add the tofu mixture and stir-fry until the tofu is heated through. Serves four.
Nutritional Information: Each of 4 servings has 9 grams effective carbohydrate plus 4 grams fiber, 24 grams protein, and 250 calories.
In a frying pan, heat the canola oil and add the Fakin’ Bacon. Sauté until the pieces are brown and crispy. Add the vegetables and stir-fry until they are tender. Add the tofu mixture and stir-fry until the tofu is heated through. Serves four.
Nutritional Information: Each of 4 servings has 9 grams effective carbohydrate plus 4 grams fiber, 24 grams protein, and 250 calories.
