Tofu Scramble

First and foremost…the band is staying together!!! :D! All four of us made it into our first choice! :D!!!

I dragged myself out of bed early (6:30 a.m. :'( ) to help out with Thanksgiving breakfast at church last week. We made decorations, set the tables and cooked up a wholeee bunch of food. :] Kester was making this tofu scramble in the kitchen while we were making decorations and it was complete torture sitting there and smelling the delicious awesome-ness but not being able to eat any of it. The wait was worth it though.

This recipe makes about 2 1/4 cups! Kester got it from this book, which I think the church’s thrift shop sells. I really need to go there one of these days.

Tofu Scramble

• 1/2 cup onions, finely chopped
• 1/4 cup water
• 2 tbsp EVOO
• 2 cups tofu, mashed
• 4 tsp country-style seasoning* (obtained from my church’s thrift shop downtown)
• 1/2 tsp onion powder
• 2 tsp nutritional yeast flakes
• 1/4-1/2 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp chives or parsley (or 1/4-1/2 tsp thyme!)

*(Country-Style Seasoning – yields 3/4 cup)

• 1 1/2 cup yeast flakes
• 1 tbsp onion powder
• 2 tsp garlic powder
• 1 tbsp paprika
• 1/2 tsp ground celery seed-1/2 tsp turmeric
• 1 tsp dried parsley
• 1 tbsp barley malt powder (optional)
• 3 tbsp salt

Instructions:

1. (Country-Style Seasoning) Blend all ingredients on high until fine. Let sit in covered blender for 2-3 minutes before removing. Store in covered container (does not require refrigeration).
2. Rinse tofu in cold water. Drain + mash with a potato masher or fork.
3. In a skillet, saute onions in water + oil until soft. Add remaining ingredients and stir together well on medium heat for 5-10 minutes.

Thanksgiving breakfast!