Tofu Scrambled Eggs

The familiar yumminess, without a drop of cholesterol. Bring it on!

INGREDIENTS

1 lb. firm tofu, drained
1 Tbsp. sesame oil
1/2 cup carrots, diced
1/2 cup celery, diced
1/4 cup red radishes, diced
1/2 cup corn kernels
1/4 cup green beans, diced
1/2 tsp. ume vinegar
1/4 to 1/2 tsp. sea salt
1/8 tsp. tumeric
2 tsp. dried dill
2 tsp. kuzu, diluted in 1/4 cup cold water

Place tofu in a colander in the sink. Cover tofu with a small plate and a heavy weight on top, such as a jug of spring water. Press for 10 minutes. Crumble tofu into a bowl and set aside. Heat oil in a large skillet or wok. Sauté vegetables for 3 minutes or until softened. Top vegetables with crumbled tofu, ume vinegar, sea salt, and tumeric. Cover and steam 5 minutes. Add dill and diluted kuzu. Stir until thickened and glossy. Serve hot with whole grain toast.

Serves 6

© 2004 - 2008   Natural Kitchen Cooking School   All Rights Reserved.