Eggless Scramble (from The Life Force Diet by Michelle Schoffro Cook)
8 ounces firm tofu, crumbled
1 tsp. ground turmeric
1 tsp. Celtic sea salt
½ tsp. ground cumin
4 tomatoes, quartered (I used some mild tomato-based salsa instead.)
2 Tablespoons extra virgin olive oil
1 large onion, chopped
1 small sweet potato, chopped (optional)
2 stalks celery, chopped
1 red bell pepper, chopped (I used a green bell pepper.)
(I used some sliced mushrooms also.)
- In a bowl, combine tofu, turmeric, salt, and cumin; set aside.
- In a blender or food processor, puree tomatoes; set aside.
- In a large skillet, heat oil over medium-low heat, making sure it doesn’t smoke. Sauté onion until softened. Add sweet potato (if using) and sauté until tender. Add celery and red pepper; sauté until tender. Add seasoned tofu and sauté until heated through. Stir in tomato puree, cover, and cook for 5 to 10 minutes or until all ingredients are heated through and the flavors have blended.
If you don’t think of this as eggs, it is a delicious, savory dish. I served this with tortilla chips, and shredded cheddar cheese for those who wanted it. It would be delicious over rice also.
The piece de resistance!