Scrambled Tofu

A fast and reliable standby that makes an appealing high-protein meal! Scrambled tofu lends itself to many variations and is delicious when served in pita bread or on toast.

3 tablespoons vegan butter or olive oil

½ teaspoon turmeric

2 tablespoons minced fresh onion or 1/4 teaspoon onion powder

12 ounces firm tofu, drained and coarsely crumbled

Salt and black pepper to taste

Options

¼ cup sliced fresh mushrooms

¼ cup diced red or green bell peppers

¼ cup sliced vegan sausage or hot dog

2 tablespoons vegan cream cheese

¼ cup shredded vegan cheddar cheese

Note

For a gluten-free option, use a soy sausage or hot dog that is gluten-free with no vital wheat gluten.

Melt butter in a skillet over medium heat. Stir in turmeric. Add onion and your choice of mushrooms, bell peppers, and/or vegan sausage or hot dog. Sauté 3 minutes, stirring occasionally.

Add tofu and stir gently until well-mixed and heated throughout. Add vegan cream cheese and/or cheddar cheese if desired. Cook and stir until cheese is melted. Season with salt and black pepper.

Note: You can experiment with a variety of items such as finely chopped broccoli, shredded zucchini, seasoned beans, etc. The addition of vegan cream cheese gives the tofu a creamy texture.

Serves 4

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Scrambled Tofu