Scrambled Tofu Florentine Recipe - Cooking Index
Scrambled Tofu Florentine Recipe - Cooking Index
| 1 lb | Firm tofu - patted dry | |
| 1 teaspoon | Onion powder | |
| 1/2 teaspoon | Garlic powder | |
| 1/4 teaspoon | Turmeric | |
| 5 cups | Spinach - triple washed, | |
| Patted dry, and roughly chopped | ||
| 1 cup | Thinly-sliced green onion | |
| 1 cup | Thinly-slived mushrooms | |
| 1 tablespoon | Olive oil | |
| 2 tablespoons | Nutritional yeast flakes | |
| 3 tablespoons | Freshly-chopped basil | |
| 3 tablespoons | Freshly-chopped parsley | |
| 3/4 teaspoon | Salt | |
| 1/4 teaspoon | Freshly-ground black 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.
This recipe yields 4 cups or 4 to 6 servings.
Source:
The Vegan Chef at http://www.veganchef.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.