Scrambled Tofu Recipe

This is from my days of being a hardcore vegan animal-rights advocate. It is a recipe that I compiled from various other recipes and tweaked to my tastes. I still enjoy it now and again as it is particularly delicious. Be warned, though, it does not really taste like eggs. It has its own, unique flavor that I often prefer over eggs.

1 lb. extra firm tofu, drained and pressed

1 tablespoon olive oil

1 medium chopped white onion (about a cup)

½ chopped green or red bell pepper.

1/4 cup nutritional yeast

spice blend:

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon tumeric

1 teaspoon garlic salt

Directions

Heat oil in skillet over medium-high. Sauté onions and peppers 3 minutes, until softened. Add any additional vegetables and sauté 5 minutes more. Add garlic, sauté 2 minutes more. Add spice blend and mix it up for 15 seconds or so. Add 1/4 cup water and scrape the bottom to get all the garlic and spices.

Cut the tofu into ½” cubes with a knife and then crumble a few of them for added texture. Cook for about 15 minutes, stir occasionally. If tofu sticks to the pan, add some water. Lower the heat a bit if you find that it is sticking. Add nutritional yeast and mix. Remove and enjoy.