08.Apr.2007 Scrambled Tofu

people who say they don’t like the texture of tofu, and proceed to go eat their scrambled eggs are upsetting me big time. ok, maybe not big time, but I don’t get it. methinks scrambled tofu and scrambled eggs have exactly the same texture, but hey.

serves 2-4 people, depending on appetite.

16-oz extra firm tofu, drained, patted dry, crumbled in not too small pieces
1-2 T nutritional yeast
1 T grapeseed oil [but any mild-flavored oil will do]
1 T chopped red onion
a pinch turmeric
salt and pepper, to taste
1 t McCormick salt-free, all purpose seasoning
1 t dried parsley

in a medium sized skillet, pour the oil and heat on medium heat. once hot, add onion and turmeric, let cook for 2 minutes.
add tofu, nutritional yeast, salt, pepper, and seasoning. let cook for about 5 minutes, stirring frequently.

serve hot, and with your favorite side!

sidenote: I’d love to add more spice to my scrambled tofu, but my stomach is a sensitive thing, alas. feel free to add cayenne pepper, paprika or such things to your own, though!