Here I’ve rescued a block of plain tofu headed towards its “best before date” and given it new life masquerading as scrambled “eggs” and an “egg” salad sandwich. Since these two recipes have similar items, its a great time saver to prepare them together.
Neither of these require any exact recipe and you can add a variety of chopped up and/or leftover veggies you have on hand.
What’s weekend brunch without Tofu Scramble?
For 2 servings I used:
1/2 block of tofu, rinsed, pressed to remove water, and finely crumbled with a fork
3 green onions chopped
1/2 package of white mushrooms, sliced
1 T olive oil
1/2 t tumeric
1 t cumin
Dash of black pepper
Shake of Mrs. Dash Garlic & Herb
2 T nutritional yeast flakes
Leftover green beans, chopped.
Sauté mushrooms and onions in oil over medium heat. Add crumbled tofu, yeast flakes and spices. Continue to sauté a few minutes until heated.
For enough mix for two sandwiches:
1/2 block of tofu, rinsed, pressed and finely crumbled with a fork
3 green onions, chopped
1/4 cup of Veganaise
1 T nutritional yeast flakes
1 t dijon mustard
1-2 t lemon juice
dash of fresh ground pepper
dash of tumeric
Just add all ingredients in a bowl and mix well.. ENJOY!
That out-of focus green stuff on the ends of the carrots is edamame dip.. found at the local IGA grocery store. A bit bland – they need to add a little more lemon juice or something to perk it up me thinks.
Off to enjoy another spring day while it lasts (I see the long-range forecast is for winter to return next week. I hope its wrong, I’ve already put away all winter outer wear.)