Scrambled Tofu

Scrambled tofu is sort of like a replacement for scrambled eggs, only way better. (I've never cared for scrambled eggs.) Plus, you can add whatever veggies you like. Here's a basic recipe that you can add your own veggies to, modified from "Vegan Brunch." It took me about 20minutes start to finish; it would probably take slightly less time if you didn't use a vegetable that needs a longer cooking time (I used peppers). I put 1/2 cup sliced cremini mushrooms and 1/2 cup chopped red pepper in this time, because that was what I had in the fridge. Zucchini, onion, and spinach are other yummy things I've tried. This recipe serves 2 (although I managed to eat it all myself in one sitting).

1 clove minced garlic

1 Tbs olive oil

1/2 lb. (half a package) extra-firm tofu, drained and broken apart (by hand) into bite-sized clumps

2 Tbs nutritional yeast (I've made scramble with and without - I love the flavor it adds, but it's not necessary if you don't have it handy)

1 tsp ground cumin

1/2 tsp dried thyme (I've also used basil and oregano with good results)

1/4 tsp ground turmeric (it won't be bad if you leave this out, but it is better with it!)

2 Tbs water

salt and pepper to taste

1. Blend cumin, thyme, turmeric, and water in a small cup and mix.

2. Preheat a large skillet over medium heat. Saute the garlic in oil for about a minute. Add vegetables with a long cooking time (e.g. onions or peppers) and saute another 3-5 min.

3. Add tofu and other veggies if using (except spinach, that would go in at the end) and saute for about 10 min.

4. Add nutritional yeast, spices, and salt and pepper. Cook about 5 more minutes.