Scrambled Tofu With Vegetables

Makes 6 Servings

1 pound firm tofu
2 tablespoons minced bell peppers
1 teaspoon ground turmeric
1/2 cup sliced button mushrooms
1 teaspoon minced garlic
Sea salt and freshly ground black pepper
1/2 cup minced onions
3 teaspoons Liquid Amino, or tamari soy sauce
2 tablespoons trimmed and thinly sliced scallions
1/2 cup minced tomatoes

Freeze the tofu in the original package for a minimum of 12 hours. Defrost
the unopened package in warm water or overnight in the refrigerator. Drain the
liquid from the package and press the tofu firmly between your hands to rid it
of excess liquid. The finished tofu will resemble the texture of a damp
sponge. Crumble the tofu in a mixing bowl and sprinkle with the turmeric and
mix well. Spray a nonstick skillet with canola oil spray and set over medium
heat. Add the garlic and onions and cook, stirring, until the onions are
translucent, about 3 minutes. Add 1/4 cup of water and 2 teaspoons of the
Liquid Amino, and stir. Add the tomatoes, bell peppers and mushrooms, and
cook, stirring, for 3 minutes. Add the tofu, and stir for additional 4 to 5
minutes. Drizzle in 1/4 cup water and the remaining 1 teaspoon Liquid Amino
and stir for an additional 3 minutes. Season with salt and pepper to taste and
top with the scallions.

Jenn B aka Mom2Sam and Tiny
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