Tofu Scramble (Vegan)

I recently bought a copy of the cookbook by Isa Chandra Moskowitz called "Vegan with a Vengeance". Its a really good little book. I am planning to convert totally to veganism from vegetarianism this year so I thought it might be helpful.

I made the tofu scramble recipe for the first time tonight, mainly because the Amy's frozen Tofu Scramble is one of my favorite frozen meals. I wanted to try to make it myself, and it was DELISH!!!!

I added stuff that she does not have in her "basic" recipe, like shredded beet greens, shredded rainbow chard, extra garlic, minced red bell pepper, cilantro, shredded raddichio, and minced carrot. But you can basically add any vegetable you want, chopped really fine.

I also altered the fat content. This is the basic recipe, with my alteration:

1 TBSP oil (I used cooking spray + 1 tsp oil)--40 cals my way
1 med onion ( she says in chunks but I minced mine)--60 cals
2 cups thin sliced mushrooms (I used about 7 mushrooms and diced then really fine)--36 cals
2-3 minced garlic cloves (I used 6)--24 cals
1 lb extra firm tofu, drained (I used the reduced fat 'lite' version and pressed it)--200 cals for 14 oz
1/4 cup nutritional yeast (I used 3 TBSP)--80 cals
juice of 1/2 lemon (I used 2 tbsp)
1 carrot (I minced mine and added it to where it cooked with everything else, not at the end)--35 cals

spice blend:
her blend (that I did use) was:
2 tsp cumin
1 t dried thyme
1 tsp paprika
1/2 tsp turmeric
1 tsp salt

This was a good blend, but you could alter it to include any spices that you personally like, like Chipotle chili powder, smoked paprika, oregano, fennel, basil etc

You heat the oil and start sauteing stuff, onion, then shrooms, then garlic, then add the spices and let it cook a few, then crumble in the tofu. I added some other veggies is step 1. She says cook it about 15 min, but it didn't need that long. Add the yeast and lemon juice, and stir it around. She says add water if you need to, but I didn;t need to.

This was GREAT. I had ot over brown rice.