Friday, April 08, 2011
Dinner was SUPER delicious last night. Way better than the picture.
Mushroom Onion Scrambled Tofu
1 Pkge firm or extra firm Tofu, drained, and patted dry. 12 to 14 ish ounces.
1 Onion chopped
3 Cloves of garlic, minced
8 oz of sliced mushrooms (approx)
1/2 Cup chopped frozen or fresh red, green, yellow, or combination of all of them, peppers
2 - 3 TBSP sundried tomatoes
1 tsp onion or garlic powder (or use onion or garlic salt and skip the salt below).
1/2 tsp salt
1/2 tsp tumeric (this is for the color...if you don't have tumeric you could use curry)
In a large frying pan or on a griddle, place a dollop of olive or canola oil. Heat and add the onions, garlic, peppers. When they begin to shrink, toss in the mushrooms and sun dried tomatoes. When mushrooms cook down a bit, slide the veggies to one side of the pan. Lay the tofu in the pan. Sprinkle it with the tumeric, salt, garlic or onion powder (or garlic or onion salt, skip the salt). Begin "chopping" the tofu and the spices into it, thoroughly working the yellow throughout the tofu.
That's it. You can either keep the veggies to the side or mix it all in together.
The Blueberry Lemon Waffles are AMAZING, too. Here's the link.
We made the following changes.
For the dry ingredients we used a Vegan pancake mix. (2 cups)
The wet ingredients were only 2/3 Cup of plain non-dairy yogurt (couldn't find blueberry).
1 1/3 cup almond milk,
No water, no oil.