This morning, I diced up peppers and onions and crumbled tofu, planning to make a Provencal Tofu Scramble. But to my surprise, when I started rummaging in my spice bin, the scramble went in a different — and delicious — direction.
This makes two small servings. I’ll probably double it next time.
8 oz firm tofu, crumbled (I use Mori-Nu, because it doesn’t need refrigeration)
1 T nutritional yeast
2-3 t tamari
To taste: Curry powder, cumin, turmeric, smoked paprika, powdered chipotle pepper
1 T olive oil
1 small onion, diced fine
1/2 green pepper, diced fine
3 cloves garlic, minced
Black and white sesame seeds and coconut, to garnish
Mix the tofu with the nutritional yeast, tamari, and spices in a bowl. Meanwhile, saute the onion and pepper in the olive oil until soft. Add the garlic and tofu and cook until tofu begins to brown.
Serve garnished with plenty of coconut and sesame seeds.