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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another favorite from La Dolce Vegan...I like to make extra...it keeps well in the fridge all week...then I use it again and again for different things when I am feeling lazy. I like to take left-overs of this and put it in with sliced pan-fried potatoes, just when the potatoes are almost done cooking...yum! Makes great egg sandwiches, too! I like to slice cherry tomatoes in half instead of using big tomatoes, as the little ones are more dependable flavor-wise all year long. I like to add the tomatoes a few minutes before cooking is done, just so they get a bit cooked and shriveled...just my preference. Oh, and drain, drain, drain that tofu before you use it, as always!!! Ingredients:
1 small onion, diced |
2 tablespoons olive oil |
1 lb firm tofu, crumbled (extra firm is fine, too) |
2 garlic cloves, minced |
2 tablespoons nutritional yeast flakes |
1 tablespoon tamari |
2 teaspoons dijon mustard |
1/2 teaspoon turmeric |
1 teaspoon sage (i like to use dried rubbed sage) |
1/4 teaspoon basil |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 medium tomato, chopped |
Directions:
1. In a large saucepan on medium-high heat, saute the onions in oil until translucent.
2. In a medium bowl, stir together the crumbled tofu, garlic,nutritional yeast, tamari, mustard, turmeric, sage, basil, salt and pepper until well-mixed.
3. Add tofu mixture to onions and scramble until tofu is browned and all the liquid has evaporated.
4. Toss with tomatoes and serve immediately.
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