Scrambled Tofu Recipe

Tofu scrambles are a terrific source of protein for vegans or those who simply do not like eggs. Tofu has a very neutral (or as some would say, bland) flavor, unprepared. However, once it is seasoned, it will easily take on the flavor of whatever you use to prepare it with.

Ingredients

• 1 block
  

  extra firm tofu

• 2-4 T
  

  extra virgin olive oil

• 1 T
  

  light soy sauce

• 1 small
  

  yellow bell pepper diced into small pieces

• 1 small
  

  red bell pepper diced into small pieces

• ¼ cup
  

  finely chopped red onion

• 2 each
  

  minced garlic cloves

• 1 tsp
  

  Sweet Spanish Paprika

• 11/2 tsp
  

  Curry Powder

• 1 pinch
  

  Cayenne Pepper

• 1 each
  

  Lime wedge (1/4 of a lime)

• 1 pinch
  

  Pink Himalayan Salt to taste

• 1 pinch
  

  Ground Black Pepper to taste

Directions

Drain the tofu: Remove tofu from package and wrap with a couple of paper towels. Place wrapped tofu block on a plate and place a cutting board on top. Then place a couple of heavy cans on top of the cutting board, above the tofu and let stand for 15 minutes. (This waiting period can be used to chop onion, garlic, peppers and lime.)

Once tofu is finished draining, mash it up to a texture that resembles a coarse sand or Demerara Sugar.

Sautee onion and tofu over high heat in 2 tablespoons of olive oil until tofu is golden in color, stirring constantly with spatula or wooden spoon.

Add more olive oil if necessary and turn heat down to medium.

Add soy sauce, stirring until absorbed,.

Stir in Sweet Spanish Paprika, Curry Powder, Cayenne Pepper.

Stir in bell pepper pieces and garlic.

Season with salt, pepper,squeeze of lime and remove from heat.