Scrambled Tofu with Spices and Vegetables
Ingredients
- 14 oz tofu in water (Chinese style)
- 1 Tbl coconut aminos
- 1 Tbl mellow @misomaster
- 1 Tbl nutritional yeast
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 cup water
Preparation
Use firm tofu and crumble it into a dry, heated saute pan. Do not stir and cook until liquid evaporates.
Add about 1/4 cup water to separate the tofu from the pan.
Optionally add a little oil or skip it entirely.
Add onion and veggies after cooking the tofu to keep them crisp and avoid sogginess.
Mix the remaining ingredients (coconut aminos, miso, nutritional yeast, spices) together in a dish.
Pour the mixture over the tofu and mix in before serving.
Optionally add a little black salt for an eggy aroma and taste, but note it may cause stomach discomfort for some.
