Tofu Scramble II
This tofu scramble grates the tofu instead of crumbling it, which gives you small, even curds in a fraction of the time. Turmeric supplies the egg-yolk color, liquid aminos add savory depth, and a pinch of nutritional yeast brings a faint cheesy note. Chopped vegetarian bacon stirred through adds a smoky, chewy contrast. It takes about ten minutes in the pan and suits a weekend breakfast beside hash browns.
Instructions
Heat the oil in a pan over medium-high heat. Add the vegetarian bacon and cook it briefly, without letting it go too far. Remove it and chop it into small pieces.
Press as much water out of the tofu as you can. Grate the tofu on a cheese grater into semi-small chunks, which is much quicker than mashing it with a fork, though a fork would also work.
Add the green onion, garlic, chopped bacon, turmeric and liquid aminos to the grated tofu. Stir gently until everything is evenly mixed and the tofu has turned yellow.
Tip the mixture into the hot pan, where it should sizzle a little. Sprinkle the nutritional yeast flakes over the top.
Keep stirring now and then for about 10 minutes, until the tofu looks like scrambled eggs. Serve with hash browns if you like.
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