1 lb. Onions
1 lb. Carrots
8 ribs Celery
1 lb. Corn,
1 lb. Peas, frozen
1/2 cup Sun Dried Tomatoes
Jalapeño Pepper (optional)
1-1/2 tsp. Turmeric, powder
Oregano, dried leaves
2 lbs. Tofu, soft
1 cup Nutritional
2 tbsp. Soy Sauce
Even though there are only two of us, we usually prepare a larger
batch of food so that we have leftovers for a day or two (which by
the way are very good), so that we don't have to cook every day. If
you wish to make a smaller amount, cut the recipe in half.
We also found that it is best to cook the tofu scramble in our
stainless steel (non-stick) wok, but it can also be cooked on the
stovetop in a large frying pan.
Begin by washing and peeling the carrots and onions, and washing
the celery and jalapeño pepper. Dice the onions and celery, and
place in the wok. The carrots can be shredded or diced, and the
jalapeño pepper should be finely chopped before adding to the wok.
Cut the sun dried tomatoes into pieces and add to the wok.
Add the turmeric, oregano, corn and peas to the wok, and add 1/4
cup of cold water. Turn the heat up to 375 degrees F. and stir-fry
until the onions become semi translucent. (To enlarge the photo of
the veggies cooking in the wok, click on the photo or link)
When the veggies are cooked, reduce the heat to simmer, and add
the tofu (mash before adding), soy sauce, and the nutritional yeast
and continue stir-frying until the tofu is hot and the scramble is
thoroughly blended together, which takes about 5 minutes.
Serve and enjoy!
Leftovers tofu scramble can be safely stored for 3-4 days in a
covered container in the refrigerator. Cold tofu scramble also makes
a great pita bread stuffer.
Your question and comments are welcome