This recipe is a warm welcome of protein to any vegetarian for the day.
You can put this on toast in the morning or eat it on the side with potatoes and some veggie sausage. You can even make a burrito using it.
The use of turmeric in this recipe gives the tofu mix a beautiful hue of yellow similar to the color of eggs. Turmeric is excellent for the joints and has lots of antioxidants also being good for the brain. Cumin is good for helping better absorption of the nutrition inside the food. The Black Salt is something you can find in the Indian Grocery store as well, it's high in iron, good for your eyes and digestion. It kind of smells like eggs as well because it's sulphury tasting.
Scrambled Tofu
12oz or 1 lb Regular or Firm Tofu diced or mashed
1-2 tsp. olive oil
1 onion diced
4 cloves chopped garlic or 1-2 teaspoons of garlic powder if you are in a hurry!
1-2 Serrano Chile (1 or 2 sectional cuts)
1 medium tomato diced or 8oz of canned diced tomatoes (optional)
1 teaspoon of cumin seeds (optional)
1 teaspoon Turmeric powder
1 teaspoon dried chilies (if you like a kick)
1/2 teaspoon black pepper
Black Salt (purchased at the Indian Grocer - smells like eggs/sulphur) or use Sea Salt to taste
Also use a few squirts of Braggs for flavor (it also helps it brown slightly)
1 tsp of Nutritional Yeast (High in Vitamin B). This is optional to sprinkle on top of the tofu mix that you put on your toast.
Step 1: I like to use two pans w/this recipe, one to dry out the tofu and the other to saute all the flavoring ingredients, which I will refer to as the onion mixture in Step 2. First crumble the tofu (you can do this by hand or a potato smasher works good) right into a a well seasoned iron skillet my favorite pan, or a stick free skillet on a medium heat (on oil is required). Stir the tofu around every 5 minutes and in the meantime go to Step 2 and start sauteing your onion mixture. In you tofu, you will see some milky like water and that is what you trying to dry up. After the water mostly disappears, you can add the onion mixture from step 2.
Step 2: Saute' the onion, garlic and Serrano Chile in the olive oil (add a little water if necessary if it sticks). Saute' onion, garlic , Serrano Chile until transparent 5-10 minutes, then add tomato and spices and saute for 5 minutes more or so. Add this onion mixture to the dry tofu and a few squirts of Braggs and mix well. Then continue to stir fry until most all liquid has disappeared about 10-15 minutes. Enjoy on toast with sprinkle of nutritional yeast being optional.
Recipe by Atma Kaur Khalsa updated 11/17/08