Scrambled Tofu

Adopted 8/17/06 Recipe by Bryanna Clark Grogan. Note: Do not use waterpacked tofu. Also do not use less than Silken firm.

• Ready In: 10 mins
• Serves: 1

Ingredients

• 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

1. Crumble tofu with your fingers.
2. Combine with nutritional yeast.
3. Mix together soy sauce, turmeric, onion powder and garlic powder; add to tofu mixture.
4. Spray a nonstick skillet with cooking spray.
5. Add tofu mixture to skillet.
6. Cook over medium to high heat, turning with an egg turner or spatula, for several minutes.
7. Add salt and pepper.
8. VARIATION: If desired, you can make Vegetable Scrambled Tofu.
9. Before adding tofu to the skillet, saute 2 sliced mushrooms, 1 T chopped onion and 1 T chopped green pepper.
10. Add tofu and continue as above.
11. To add additional color use a bit more tumeric. It is what supplies the color.