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If you're not eating tofu, you're really missing out on a super food. Tofu is made from soybeans. It originally was found in China, but is now used in...
When cooking, it is nice to have everything conveniently all on one area, so you’re not running around your kitchen rooting around for ingredients or ...
The tofu must be drained of as much excess liquid as possible. I like to cut the tofu in half and press it between two clean, folded cheese cloths; th...
Cut the veggies however you would like them to be cut. Personally, I like them to be diced fairly small. Crush cloves and mince the garlic cloves. I u...
Turn the stove on medium heat, and pour the olive oil into the pan. After the oil heats up a bit, add the crushed garlic. Saute for two minutes or unt...
Since we have many vegetables with varying cooking times, it is best to cook the cook certain veggies first. Place the carrots and peppers into the pa...
Add the garlic powder, onion powder, paprika, chili powder, and salt. Stir into the vegetables. Taste the scramble to see you if prefer more seasoning...
Add the tofu and use the spatula to break it up into pieces. I like to smash the tofu to make it more like eggs.
Next, the vegetables that cook faster can be introduced to the scramble. Add the mushrooms, onions, and tomatoes. Stir.
Add the turmeric and stir. Turmeric is optional; it makes the scramble appear yellow. The recommended amount is negligible, so don’t worry about your ...
Bragg Liquid Aminos tastes a lot like soy sauce. I like to use it because it contains sixteen amino acids and it has low sodium. Squirt the Bragg Liqu...
Sprinkle the nutritional yeast on the scramble, stir. Let the scramble "brown" for one minute and then sir again. Repeat this until you are happy with...
Make sure to let the scramble "brown." The vegetables should all be tender and the tofu should appear to be almost seared. The majority of the liqui...
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Posted:Jul 9, 2010
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