Scrambled Tofu Florentine

 
1 lb. firm tofu, patted dry
1 t. onion powder
1/2 t. garlic powder
1/4 t. turmeric
5 cups spinach, triple washed, patted dry, and roughly chopped
1 cup green onion, thinly sliced
1 cup mushrooms, wiped clean, halved, and thinly sliced
1 T. olive oil
2 T. nutritional yeast flakes
3 T. freshly chopped basil
3 T. freshly chopped parsley
3/4 t. salt
1/4 t. pepper
 

Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion powder, garlic powder, and turmeric over the top, toss well to evenly coat the tofu, and set aside. In a non-stick skillet, over medium heat cook the spinach, stirring constantly until wilted. Remove the spinach from the skillet and set aside. In the same skillet, saute the green onions and mushrooms in the olive oil, for 3 minutes or until soft. Add the reserved tofu and nutritional yeast, and saute an additional 5 minutes. Add the reserved spinach and the remaining ingredients, and stir well to combine. Taste and adjust seasonings as needed.

Yield: 4 cups or 4-6 servings
 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett