Recipe by drhousespcatcher
Adopted 8/17/06 Recipe by Bryanna Clark Grogan. Note: Do not use waterpacked tofu. Also do not use less than Silken firm.
Top Review by SDTerp Lambert
This turned out very well. I must admit that I'm one of those that uses a recipe as a general guideline so I didn't use the onion/garlic powder. Instead, I sautéed some chopped onion and minced garlic along with some other veggies I had on hand and diced (zucchini, broccoli, carrots). It came out wonderfully and I'm sure it would be wonderful as written as well. Texture was great and the flavors blended evenly throughout. This recipe is very easy to make. I served this along with several other brunch type items in a brunch themed dinner I made for several friends tonight. It was a hit. A versatile recipe that I recommend highly!
- 4 ounces extra-firm silken tofu
- 1 tablespoon nutritional yeast
- 1 tablespoon water
- 1⁄2 teaspoon soy sauce
- 1⁄8 teaspoon turmeric
- 1⁄8 teaspoon onion powder
- 1 pinch garlic powder
- salt and pepper, to taste
Directions See How It's Made
- Crumble tofu with your fingers.
- Combine with nutritional yeast.
- Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
- Spray a nonstick skillet with cooking spray.
- Add tofu mixture to skillet.
- Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
- Add salt and pepper.
- VARIATION: If desired, you can make Vegetable Scrambled Tofu.
- Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
- Add tofu and continue as above.
- To add additional color use a bit more tumeric. It is what supplies the color.