Subject: Scrambled Tofu
Scrambled Tofu
from the Tofu Cookery by Louise Hagler; serves 4-6
?a little broth for sauteing
?1/2 c. onion, chopped
?1 lb. tofu, crumbled (firm works best)
?1 Tbsp. soy sauce (or liquid aminos)
?1 Tbsp. nutritional yeast (optional)
?1 tsp. basil or cilantro
?1/4 tsp. garlic powder
?1/4 tsp. black pepper
Saute onions until tender, then add the remaining ingredients.
Cook until tofu starts to brown or until hot. serve with toast or other
grain.
I add a pinch or two of tumeric for color. it makes it look a little more
like eggs.