Monday, October 6, 2008

Vegan Mom's Scrambled Tofu

I have made a lot of scrambled tofu in my day but the kids have never been overly crazy about it. It either has too many chunks of veggies, or has too many bits of spices. Enter Vegan Mom's solution: straight up scrambled tofu. It looks an awful lot like the scrambled eggs they sell in hospital cafeterias, but for kids that is a good thing. It is uniform, has no weird chunks of unidentifiable vegetables, and tastes great. The kids asked for it two days in a row, so that's a winner in my book.

- 1 pkg firm tofu
- 2 tbsp oil
- 1 tsp onion powder
- 1 tbsp Dijon mustard
- 1/2 tsp tumeric
- 1/2 tsp salt
- freshly ground white pepper
- 1 tbsp nutritional yeast
- 1 tbsp soy creamer

1. Heat oil in a non-stick frying pan over medium heat. Drain water off the tofu and crumble into the pan. Cook for 3-4 mins, until tofu begins releasing its water.
2. Add the rest of the ingredients except the creamer and mix well. Cook for about 10 mins, stirring regularly, lowering the heat if the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You want to keep the heat high enough to facilitate this evaporation.
3. Add creamer and mix well. Allow some of the liquid to evaporate, then remove from heat. Serve.