Scrambled Tofu

Scrambled  Tofu

This is a very flexible recipe; feel free to halve, double, or triple it or add different vegetables and spices to suit your family’s needs.

2 block of extra firm tofu

1 medium to large onion, finely chopped

1 medium sized bell pepper, finely chopped

1 large tomato, coarsely chopped

2 medium or 1 large clove of garlic, grated

1-2 Tbsp extra virgin olive oil

2 Tbsp Panda Express Mandarin Sauce

1 tsp of ground turmeric

1-2 tsp onion powder

½ tsp sesame oil (optional)

1 ½ tsp dried ground basil

Salt to taste

 Mash tofu and drain thoroughly, set aside. In a heated saucepan or wok,  pour 1 tbsp of olive oil and immediately add chopped pepper, onion, and garlic. Sauté until vegetables are slightly wilted and onion is clear around the edges. Add Mandarin sauce, turmeric, onion powder, and sesame oil, stir thoroughly. Add drained tofu, mix well. Cook for about five minutes, until flavors are absorbed by tofu. Add 1 ½ tsp of basil and salt, and stir. Spread tofu in even layer on bottom of pan, allow to cook for about two minutes. Stir to release steam, and serve.


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