AMAZING tofu scramble

I made this with Bryanna's variations and omitted the mushrooms. AMAZING!!!!!

JULIE HASSON'S YUMMY TOFU SCRAMBLE (WITH BRYANNA'S NOTES, ETC.)
Servings: 4

Julie says, "I love to serve this scramble with toasted bread for breakfast, or with gravy and quinoa for dinner. Any way you serve it, Tofu Scramble is great anytime of the day." I agree!

2 teaspoons olive oil, plus more as needed
16 oz. 16-ounce container of firm, water packed tofu, rinsed (see PS at end of ingredient list)
3 tablespoons nutritional yeast flakes
1/2 teaspoon granulated onion (or onion powder)
1 small onion, (thinly) sliced
Sliced mushrooms (I use about four 2" ones)
1 clove garlic, minced
Ground white pepper, to taste (I used black pepper)
1- 1/2 tablespoon Braggs or soy sauce (I used soy sauce)

PS: If you use the pressed medium-firm tofu, as described above in the text, use only 2 tablespoons nutritional yeast and 1 tablespoon soy sauce. You may want to use slightly less olive oil, too. I left everything else the same.

Using paper towels, blot as much moisture from the tofu as you can. You can gently squeeze it a little to extract more water.

Heat a nonstick skillet over medium-high heat. Add a little drizzle of olive oil (I used 2 tsp.-BCG) so that the bottom of the skillet is very lightly coated. Break the tofu into pieces and add them to the hot skillet. You can further break up any large pieces of tofu with a spatula. Let the tofu cook, stirring occasionally, until the tofu has released it’s extra water, and is starting to turn golden.

Continue to saute’ the tofu until it is light golden brown. Sprinkle the nutritional yeast flakes and granulated onion over tofu, stirring so that all of the tofu is coated.

Add 2 teaspoons more olive oil to the skillet, along with the sliced onion, mushrooms and garlic. Cook, stirring occasionally, until the mushrooms are tender. Sprinkle with white pepper (or black, freshly-ground-- BCG) and drizzle with Braggs or soy sauce (this is my preference--BCG), stirring until liquid is absorbed.

Remove skillet from heat and serve the scramble warm, with toasted bread if desired.

Copyright © 2009 Julie Hasson; used with permission

Nutrition Facts

Nutrition (per serving): 153.8 calories; 52% calories from fat; 9.6g total fat; 0.0mg cholesterol; 242.2mg sodium; 399.4mg potassium; 7.1g carbohydrates; 3.1g fiber; 2.0g sugar; 4.0g net carbs; 13.6g protein; 3.3 points.

NUTRITION FACTS IF MADE WITH 16 OZ. MEDIUM-FIRM TOFU PRESSED IN THE TOFU XPRESS FOR 1 HR (resulting in 8.2 oz. firm tofu), AND WITH ONLY 2 TABLESPOONS OF YEAST, 1 TABLESPOON SOY SAUCE AND 3 TEASPOONS OLIVE OIL:

(I've given you the Nutrition facts for 1/4 of the recipe and 1/2 the recipe when made with the pressed medium-firm tofu, because there is a smaller volume of tofu in it when made this way.)

Nutrition (per 1/4 of the recipe): 99.3 calories; 52% calories from fat; 6.1g total fat; 0.0mg cholesterol; 235.0mg sodium; 277.6mg potassium; 5.5g carbohydrates; 2.1g fiber; 1.6g sugar; 3.4g net carbs; 8.0g protein; 2.1 points.

Nutrition (per 1/2 of the recipe): 196.2 calories; 52% calories from fat; 12.2g total fat; 0.0mg cholesterol; 319.9mg sodium; 547.1mg potassium; 10.7g carbohydrates; 4.2g fiber; 3.2g sugar; 6.5g net carbs; 15.8g protein; 4.1 points.


Source:
http://veganfeastkitchen.blogspot.com/2009/08/best-scrambled-tofu.html