Tofu Scrambler

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The dish below was a big hit in Toms River. Give it a try!

Tofu Scrambler

From Nancy Voitko

This dish is easy, versatile and contains no cholesterol and very little fat. It is meant to replace scrambled eggs, but even if you eat eggs you can enjoy this easy dish.

-1 T vegetable oil
-1 block tofu (soft or firm, whichever you prefer)
-1 cup vegetable broth (can be from 1 cube dissolved in 8 oz water or from
can, box, etc.
-vegetables of choice (suggestions: onions, garlic, peppers, zucchini,
tomatoes, spinach, carrots, mushrooms, to name a few)
-4 T nutritional yeast (NOT to be confused with Brewer’s yeast) or to taste
-1 t Paul Prudhomme’s Seasoning (any flavor, but I prefer the Blackened
Redfish)
-salt and pepper to taste

There are many variations on this recipe so it allows you to be creative.

First, heat the oil in a large frying pan. Sauté the onions on medium – high heat (and garlic, if using), till soft, add salt and pepper to taste, then add other vegetables that take longer to cook. If you are using tomatoes, only add them at the very end or they get too mushy. Cook your veggies about 8 minutes and remember to stir.

When veggies are a bit soft, lower heat to medium and add the tofu and mash with fork in frying pan (or you can mash in a bowl and add it). Mix well.

Add the vegetable broth a bit at a time and stir.

Add nutritional yeast and seasoning. If you don’t have Paul Prudhomme’s, make up your own – you can use basil, oregano, parsley for an Italian taste, chili flakes or taco seasoning for a Mexican taste,etc. Like I said, be creative!

Stir and cook another 2 minutes. You may serve it as is,
on a roll or in a pita pocket, with toast or with a salad on the side. Enjoy!