Recipe: Scrambled Tofu with Vegetables
Author: Bhavani Jaroff, iEat Green
Ingredients
- 1 large onion, chopped
- 2 small potatoes, cut into quarters
- 1 t. minced garlic
- 1 carrot
- 1 parsnip
- 1 ? cup broccoli florets
- ? red pepper, chopped
- 1 zucchini, diced
- ? block of extra firm tofu, pressed between a towel to remove water
- olive oil
- ? t. turmeric
- ? Tbs. Tamari
- salt and pepper to taste
- 1 Tbs. chopped dill
- 2 Tbs. chopped parsley
Instructions
- In small pot, boil potatoes for 7 minute, until soft, but firm. Drain
- Meanwhile, in a large skillet, saut? onion, carrots and parsnips in olive oil until soft, approx. 10 minutes, stirring constantly, to prevent burning.
- Add red pepper, zucchini, broccoli, and garlic, and continue cooking for 3 more minutes.
- Cut up the potatoes into smaller pieces, and add to the rest of the vegetables.
- Crumble tofu into saut? pan with the vegetables. Add the turmeric, tamari, Salt and pepper, and cook for 5 minutes. Taste and adjust S & P.
- Add parsley and dill.
Step-By-Step Photo Instructions
In small pot, boil potatoes for 7 minute, until soft, but firm. Drain Meanwhile, in a large skillet, saut? onion, carrots and parsnips in olive oil until soft, approx. 10 minutes, stirring constantly, to prevent burning.
Add red pepper, zucchini, broccoli, and garlic, and continue cooking for 3 more minutes.
Cut up the potatoes into smaller pieces, and add to the rest of the vegetables. Crumble tofu into saut? pan with the vegetables.
Add the turmeric, tamari, salt and pepper, and cook for 5 minutes. Taste and adjust S & P.
Add parsley.
Serve and Enjoy!
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