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Christian Vegetarian Association Presents:
Take Heart!
Vegan Scrambled Tofu


1 lb. Onions
1 lb. Carrots
8 ribs Celery
1 lb. Corn, frozen
1 lb. Peas, frozen
1/2 cup Sun Dried Tomatoes
1 Jalapeño Pepper (optional)
1-1/2 tsp. Turmeric, powder
1 tbsp. Oregano, dried leaves
2 lbs. Tofu, soft
1 cup Nutritional Yeast
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.
Serves: 2-3

Your question and comments are welcome

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