Sunday, April 12, 2015

Hoff's Tofu Scramble II

Hoff's Tofu Scramble II
Yields: 4 servings 
meat-free, dairy-free, egg-free, oil-free, gluten-free

  • 12 oz. block firm Tofu (pressed)
  • 1 small Sweet/Red Onion (chopped)
  • 1 Red Pepper (chopped)
  • 1 cartoon Mushrooms (chopped)
  • 1/2 cup sliced Black Olives (rinsed & drained)
  • 1 cartoon fresh Spinach
  • 2 tbsp. Braggs
  • 1/2 cup Nutritional Yeast
  • 1 tbsp. Mustard
  • 2 tsps. Hoff Seasoning
  • 1 tsp. Black Salt

  1. Crumble Tofu into large Pyrex bowl, add Hoff Seasoning, put on lid, shake to combine, allow to “marinate” in the fridge for at least one hour
  2. In a large stainless steel wok over medium-high heat, add Onions, Red Peppers, Mushrooms, Black Olives & Spinach (in that order), add Braggs, cover & let sit until veggies wilt 
  3. Add Tofu & Nutritional Yeast, Mustard
  4. Toss everything together until thoroughly combined and heated through

Hoff Thoughts: The Black Salt will yield an eggy taste.  The Mustard will give the Tofu a yellow egg-like color.  Sub in Turmeric for the Mustard if you prefer.

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