Recipe: Scrumptious Scrambled Tofu and Western Scrambled Tofu

SCRUMPTIOUS SCRAMBLED TOFU

2 pounds extra-firm tofu, well-drained
2 tablespoons vegetable oil, divided use
1/4 cup lecithin granules* (optional)
1 teaspoon onion powder
1 teaspoon dry mustard
1/2 teaspoon ground turmeric
1/2 teaspoon celery salt
1/4 teaspoon sea salt
TO SERVE:
1 to 2 tablespoons finely chopped fresh parsley (optional)
Whole grain toast

In a large mixing bowl, crumble the tofu and toss together with 1 tablespoon of the oil. Set aside.

In a small mixing bowl, combine the lecithin, onion powder, mustard, turmeric, celery salt and sea salt. Add to the tofu and stir until well-combined.

In a large frying pan over moderate to high heat, saute the tofu mixture in the remaining 1 tablespoon of oil for 4 to 5 minutes, or until hot.

Serve hot, garnished with parsley and accompanied by whole grain toast.

FOR WESTERN SCRAMBLED TOFU:
Use dark sesame oil instead of vegetable oil. Saute 1/4 up finely chopped onion and 1/4 cup finely chopped red bell pepper in 1 tablespoon oil for 2 to 3 minutes, or until onion is translucent and add to the tofu mixture before sauteing.

*Lecithin granules are available in health food stores or in the health food section of the supermarket.

Servings: 4
Source: Healthy Cooking for Kids by Shelly Null