Patrick Grady
\nScrambled TOFU Wow!<\/p>\n
Servings\/Yield<\/p>\n
4 servings
\n1 Medium Onion , chopped
\n1 Green Pepper, Chopped
\n1 tbs. olive oil
\n1 package Firm Tofu, Crumbled
\n\u00be package Gimme Lean Vegan Sausage, Crumbled
\n2 tsp cumin
\n3 tsp curry
\n2 tbs. Braggs Liquid Aminos
\nMethod<\/p>\n
Wow… have been hesitating trying to make this because the concept doesn’t sound too good to me. BUT – I’ve managed to make a scrambled tofu that I LOVE… and wanted to eat more and more of. <\/p>\n
So – simple, too.<\/p>\n
First thing – USE A WOK, if you have one. The constant turning and adding really can benefit from the larger, non-stick pan. If you don’t have one or choose not to use one, you just might have a bit of a mess to clean up. But that’s part of the fun of cooking, anyhow.<\/p>\n
So – easy to do.<\/p>\n
Chop the onion.<\/p>\n
Chop the Green Pepper (fairly small).<\/p>\n
Put the oil in the wok (or pan, I know I know) and heat to medium high<\/p>\n
Saut\u00e9 the onions and green peppers until the onions are translucent.
\nAdd the sausage, by hand, bits at a time. Mix it in and then add more, until you’ve added all you want to add. I only used 3\/4 of a package… but could have used more. <\/p>\n
Using a non-stick appropriate spatula, Chop chop (that’s a technical term) the sausage… mixing it in, cooking it in… <\/p>\n
Add the tofu, crumbling as you’re adding. Stir the whole mess constantly. NOTE: Not so important to drain the tofu, as cooking the entire liquid down is part of the equation.<\/p>\n
When it feels right… after the tofu is sufficiently scrambled, and the sausage is sufficiently mixed in, add the cumin and curry… then add the Braggs (if using). <\/p>\n
Continue to cook it down.. 8 to 10 minutes on medium to medium high. Watch that you’re not burning it, but … cook at a temperature high enough to reduce the water.<\/p>\n
That’s it! Put it on a plate! Eat it! Now clean your kitchen!! (If you used the wok, this part is easier).<\/p>\n
OH – one more thing. Serve it with vegan bread and butter and preserves… or a vegan scone… and fruit… or something. Otherwise you won’t get four servings out of this. Seriously. It’s that good. <\/p>\n
Leftovers? Doubtful, but save ’em in a glass container and have them tomorrow.<\/p>\n
It’s a good idea to make this before the rest of the family gets up… ’cause you’ll have to make another batch before they’re ready to walk away. You can just get the kitchen cleaned up and give your honey some granola and almond milk… right? <\/p>\n
Naahhh… make it for everyone.<\/p>\n","protected":false},"excerpt":{"rendered":"
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