1 16-ounce brick firm, organic, non-GMO tofu
1-2 cloves garlic, pressed
2 teaspoons Bragg Liquid Aminos
¼ teaspoon turmeric
4 fresh mushrooms, sliced, or 1 small zucchini, diced
3 green onions, chopped
1 small tomato, diced
Salt (to taste)
Crumble tofu into an oiled skillet and add garlic, salt, Bragg’s, and turmeric. Cook covered for 10 minutes at a medium-high heat. (Hint: for a more scrambled egg look and texture, don’t stir as you would eggs, or the result will be crumbly. Simply turn once or twice).
Add zucchini or mushrooms and cook uncovered for 5 minutes.
Add green onions and cook about 1 minute.
Remove from heat and add the tomato.
For a simple scrambled tofu, leave out the vegetables. Cook until most of the moisture is evaporated and the tofu resembles scrambled eggs.
Or bake uncovered in a lightly oiled casserole dish (include vegetables if desired) at 350 F for 45 minutes or until it sets up.