Curried Tofu Scramble
1 small onion, diced
1 small bell pepper, diced
olive oil, as needed
1 (14-16 ounce) block firm tofu, drained well
1 teaspoon yellow mustard
1/2 tablespoon lemon juice
1 teaspoon Bragg's liquid aminos (or soy sauce)
2 tablespoons nutritional yeast
1 tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon black salt, optional
1/2 teaspoon turmeric
1/4 teaspoon lemon pepper
1/4 teaspoon cumin
black pepper, to taste
sprinkle sliced black olives, optional
fresh parsley, to garnish, optional
1. Saute the onion and bell pepper in the olive oil until softened. Crumble drained tofu into a medium sized bowl.
2. Add the remaining ingredients (except olives and parsley) to the bowl and mix well. Add the tofu to the vegetables in the skillet, adding more oil if necessary.
3. Let the tofu cook for about 10 minutes on medium heat, stirring occasionally. Add the black olives, if using.
Serve on toast or English muffins. Garnish with fresh parsley.
Source of recipe: I wrote this recipe.
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