Scrambled Tofu: Part Two

I was strapped for time today, and after a hurried run to Trader Joe’s and picking up some tofu, I decided to try out Alicia’s version of tofu scramble, a staple in the vegan diet.

It came as a pleasant surprise! Although I love the cheesy, rich flavor of the one I did before by Ann Gentry, this dish was more subtle and had hints of Asian fusion with the sesame seed oil, soy sauce, and green onions.  The best part about this recipe, though, was that it took less than ten minutes to throw together! And my theme this week is all about quick and dirty preparation, but gooood food.

All you need is…

  • 1 tbsp sesame oil
  • 1 c chopped mixed veggies (e.g., leeks, broccoli, zucchini, sugar snap peas, corn, onion, carrots, cabbage)
  • 1 tbsp soy sauce
  • salt to taste
  • 1/2 package of firm, organic tofu
  • 1/8 c toasted seeds (I used sunflower, sesame and pumpkin are good too)
  • chopped fresh scallions or cilantro for garnish
Heat the oil in a skillet and, when hot, add the vegetables.  Saute until tender, about 5 minutes.  Season the veggies with soy sauce and salt.  Add the tofu and cook until heated through, about two minutes.  Add more seasoning to taste.  Serve sprinkled with the seeds, scallions, or cilantro.
This is what you get!

I promise there’s tofu and zucchini hiding under the mass of sunflower seeds and green onion! Enjoy this lovely Asian-style tofu scramble, which works great for any meal of the day.

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