Tofu Mushroom Scramble


I developed my first tofu scramble recipe after eating a vegan "scrambled egg" at Flora Kitchenette in Louisville, Kentucky. This is not that recipe. I believe this is the fourth or fifth attempt. 

Two of the recipes survived including this one, Tofu Mushroom Scramble. Let's call the rest learning experiences... The lime juice really elevates this recipe!

Tofu Mushroom Scramble makes a great savory breakfast, light lunch, or even a light dinner.

Tofu Mushroom Scramble

1 10-ounce package very firm tofu
¼ of a medium onion
1 garlic clove
½ medium bell pepper
4 button mushrooms
1 carrot
¼ cup hot water
1 tablespoon ground flaxseeds
½ teaspoon no-salt spice mix, such as Kirkland’s
1 teaspoon turmeric
½ teaspoon paprika
1/8 teaspoon freshly ground black pepper
2 cups vegetable stock
4 tablespoons nutritional yeast
1 lime

Finely chop the onions. Grate garlic clove. Dice the bell pepper, and mushrooms. Grate carrot.

Using your hands, crumble the tofu into small pieces.

Juice the lime. Set aside.

Add enough water to bottom of 10-inch skillet to cover the bottom. Add flaxseeds and heat until starts to simmer. Add no-salt spice mix, turmeric, and paprika. Still and cook until well combined and starts to thicken.
 
Add onions and garlic clove. Cook until onion starts to soften.

Stir in black pepper.

Add mushrooms and half the diced bell pepper, a half cup of stock. Cook until mushrooms soften and the sauce begins to thicken, about 6-8 minutes.

Add carrot.

Add in tofu and the rest of the stock. Stir until tofu is well coated with the sauce. Cook until the liquid thickens, stirring frequently to keep the ingredients from sticking to the bottom of the pan.

Add 3 tablespoons of nutritional yeast and stir until well combined. Sauce will be very thick and will cling to the ingredients rather than the bottom of the pan.

Stir in lime juice and the last two tablespoons of nutritional yeast. Turn off heat but leave on the stove.

Add in last of the bell pepper and stir gently.

Leave on stove until lime juice has been absorbed leaving a thick mixture.

Serve while still warm.

Note: I use organic ingredients whenever possible.

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