Tofu Scramble
14 oz. firm tofu crumbled into a colander and allowed to drain for about 5 minutes
1/2 onion, diced
1/2 green bell pepper, seeded and diced
1 small tomato, diced
1 small zucchini, diced
1/2 tsp. ground turmeric
1 tsp. or more Bragg liquid aminos (or tamari sauce or soy sauce)
1-2 Tbsp. nutritional yeast (optional)
vegetable broth or water for sauteing
Add about 1/4 cup vegetable broth or water to a large skillet and heat over medium heat. Add the vegetables, saute until soft. Add the tofu, nutritional yeast, Bragg aminos and turmeric. Stir and cook for 1-2 minutes to blend flavors. Taste, adjust seasonings to suit your palette and serve.
Note: Add whatever veggies you might have leftover from other dishes. Corn or black beans would be good, as well and carrots diced small (about 1/4 inch dice), mushrooms, yellow squash, you name it.
Home Fries
6 red potatoes (about 2-2-1/2" diameter each) diced into 3/4" pieces
1/2 cup vegetable broth
Preheat oven to 450°F. Toss the potato pieces with broth and pour into a pan lined with parchment paper or lightly sprayed with cooking spray. Cover with foil. Bake for 15 minutes, remove foil and turn the potato pieces over with a spatula. Bake for another 10-15 minutes, or until the potatoes are soft and browned on the edges.
