1 16-ounce brick, firm tofu
1-2 cloves garlic, minced
1 teaspoon butter-flavored salt
2 teaspoons Bragg Liquid Aminos
1/4 teaspoon turmeric
4 fresh mushrooms, sliced, or 1 small zucchini, diced
3 green onions, chopped
1 small tomato, diced
1. Crumble tofu into a nonstick skillet and add
garlic, salt, Bragg’s and turmeric. Cook covered 10
minutes (medium-high).
Hint: For more scrambled egg look and texture
don’t stir as you would eggs, or the result will be crumbly,
simply turn once or twice.
2. 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.