Scrambled tofu is a family favorite anytime of the day - not just for breakfast. We add vegan bacon, ham or sausage for variety. One of Kamaal's staples when she was in college!
PREPARATION TIME: 5 MINUTES
COOKING TIME: 6 MINUTES
YIELD: 4 SERVINGS
1 (14 oz) container of firm tofu in water, frozen,thawed, excess water squeezed out
4 slices veggie ham, chopped (optional)
¼ sweet onion, chopped
1 stalk celery, chopped
½ cup sliced mushrooms (optional)
1 teaspoon Bragg® Liquid Aminos
1 teaspoon Spike® Seasoning
1 teaspoon turmeric (optional)
Dash of pepper
oil for sautéing
- Make sure any excess water is squeezed out of the tofu completely. Crumble the tofu in your hands and set aside in a medium bowl.
- Heat a small amount of oil on high in a large iron skillet or frying pan. Add the vegetables (an veggie ham if using) and add ½ teaspoon of Spike®. Sauté until the vegetables are softened but slightly crispy.
- Add the crumbled tofu to the vegetable mixture and continue cooking on high heat, stirring constantly and adding more oil if necessary. Add the Liquid Aminos, ½ teaspoon of Spike® and turmeric, and cook until the tofu is slightly crispy and brown. Taste. If desired, add more Spike® and a dash of pepper.
For more recipes, and a Meatless Monday 52 Week Meal Planning Guide, check out our book, The Vegan System, with over 100 vegan recipes in 215 full color pages. Available in paperback and Kindle on Amazon.com or in PDF to download. Visit TheVeganSystem.com for details. Also available on our website is a FREE 7 Day Vegetarian Starter Kit and Vegan Product Guide (with over 150 vegan products).