There are countless variations on the basic tofu scramble. This one incorporates a colorful array of summer garden vegetables, making it both eye appealing and palate pleasing.
- 1Heat oil in a large non-stick pan and sauté onions for about 3 minutes over medium heat. Add tofu, spices and soy sauce and mix well to coat tofu. Cook, stirring gently for 5 minutes.
- 2Add red pepper and carrots. Stir, and cook for 5 minutes more.
- 3Add broccoli and spinach. Stir, cover and cook for 7-8 minutes, until broccoli is bright green, and spinach has slightly wilted. Serve with hash browns and tempeh bacon, as pictured here.
Member recipes are not tested by the CHOW food team.