Scrambling for Tofu:
8 ozs firm tofu
1 Tbs. olive or coconut oil
1 clove garlic, minced
1 zucchini, small diced
1 carrot, small diced
pinch sea salt
2 scallions, sliced
1 Tbs. tamari or to taste
Squeeze lemon juice
TO SERVE: English muffins or wholemeal bread
Vegan mayo or mustard or both
Crumble the tofu or cut into small cubes. Heat the oil in a pan and add the garlic, zucchini and carrot and pinch of sea salt. Saute for about 3 -5 minutes. Add tofu and continue to sautÈ for several minutes. Add scallions and drizzle with tamari and lemon juice and continue to sautÈ for about a minute. Toast the muffins or bread and smear with the vegannaise or you can spread with butter or drizzle with flax seed oil. Top with the tofu scramble and serve.
Variations
Any veggies of your choice can be used such as onion, red and yellow pepper, or leek, corn and carrot. Be creative!
You can season with white miso, dissolved in a little hot water or with herb salt or your favorite seasoning.
Add in some spices – I like to add a little turmeric so it looks just like scrambled egg. Cumin, coriander, smoked paprika or if you like a little heat, some fresh or dried chilli.
Fresh herbs of choice all make for a nice variation. You can add fresh parsley, dill, basil, cilantro or chives.
Instead of serving on toast or muffin, you can roll it up in a wheat or corn tortilla to serve.