As I said last week, Sunday morning breakfast at our house is usually something fun. This week it was hash brown potatoes and scrambled tofu! Did you know that if you rinse your fresh grated potatoes until they don't feel slimy, they won't cook up sticky? I didn't learn this trick till I was over 40! But it works like a charm. So my recipe for today is the Scrambled Tofu!
2-1 pound packages firm or extra firm tofu, mashed
2 Tablespoons vegetable oil (I use unflavored coconut oil)
1 cup chopped onion
1 cup chopped green or red bell pepper
1 can sliced mushroom
1/2 teaspoon tumeric
salt to taste
Heat oil in fry pan. Add onions, bell pepper, mushrooms--saute for about 5 minutes. Add mashed tofu, tumeric and salt. Stir to combine ingredients then leave it alone till liquid is absorbed. Stirring will make it crumbly. Serve and enjoy! The appearance and texture will resemble scrambled eggs. However this dish has a taste of it's own and is super delicious!
Have a wonderful Tuesday! Kat