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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 2 |
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This is based on the Vegetable Tofu Scrambler and the Greek Scrambled Tofu by Tanya Barnard and Sarah Kramer in How it All Vegan. Ingredients:
splash of olive oil |
1 pound firm tofu, crumbled |
pepper to taste |
curry mushroom version |
1/2 medium onion, chopped |
4-5 mushrooms, sliced |
1 to 2 teaspoons curry powder |
salsa to taste |
2 stalks green onion, chopped |
greek version |
1 to 2 tablespoons soy sauce |
turmeric (to taste) |
dried oregano (to taste) |
6-8 greek olives |
handful of sun-dried tomatoes, chopped |
1/2 cup spinach |
Directions:
1. If you are making the Curry Mushroom Version, start by adding onions & mushrooms to a splash of oil, and saute on medium until translucent.
2. With both versions, crumble tofu into pan and add pepper.
3. Add curry, or soy sauce and seasonings and saute for 10-12 minutes
4. Add the rest and scramble on high for 2-4 minutes.
5. Obviously, you could also throw in any cooked veggies you have on hand..
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