Scrambled Tofu 1 lb. extra firm tofu 2 ½ tsp. Chicken Style Seasoning 1 ½ Tbsp. onion pwd. 3 Tbsp. nutritional yeast flakes ½ tsp. garlic pwd. 1/3 – ½ c. ripe olives, measured then sliced ½ tsp. salt Rinse and drain tofu, then place in skillet. Mash with potato masher or crumble with hands. Sprinkle remaining ingredients over tofu. Stir and heat thoroughly on medium heat. Variation: Saute onions and bell peppers to replace olives. May also add mushrooms and sliced or diced tomatoes. Note: Tofu may be frozen and then thawed before using for a meatier texture. Squeeze out water from tofu before crumbling. Add about 1 ½ c. water to the recipe and simmer (covered) until water is gone. Tofu should be very tender when finished—if not add more water and continue simmering until tender.

Sign up to vote on this title
UsefulNot useful