Monday, May 2, 2011
Tofu Scramble - Yellow Rose Recipes by Joanna Vaught
Mix of the following spices: Cumin, tumeric, garlic powder, onion powder, salt, paprika, oregano, thyme, black pepper.
1/2 16 oz. pkg. of firm tofu
1/2 8 oz. block of tempeh
3 green onion, thinly sliced
2 cloves garlic, minced
1/4 cup sun dried tomatoes, slivers
3 cups spinach, coarsely chopped
1/4 cup kalamata olives, sliced
Cut tofu into 3/4 - 1" cubes. Dice Tempeh into same size as tofu.
Heat oil in large skillet. Add onion and then tofu and tempeh into single layer.
Stire a little to coat tofu in oil then saute for 3-4 minutes. Keep heat as high as possible without burning.
Add seasoning mix and garlic, saute for 3-5 minutes. Use wooden spoon to break apart tofu mixture a bit.
Lower heat and add spinach, allow to wilt (approximately 30 seconds). Add tomatoes and olives.
Salt and Pepper.