Monday, June 13, 2011


I am trying to incorporate more vegan dishes into our overall repertoire. I have to admit, I was a bit nervous to see how this was received from my egg-loving children. With the bacon bits and smoked paprika, the scramble satisfies that Jonesin’ for bacon, and the nutritional yeast gives it a bit of a cheesy element. The kids ate it without prompting, so we will be making this one again.

1 block extra firm tofu
2 Tbs. Earth Balance “butter”
¼ cup green onions, chopped
2 Tbs. imitation bacon bits
2 Tbs. nutritional yeast
1 tsp. garlic powder
¼ tsp. smoked paprika
¼ tsp. salt

Place tofu block between wads of paper towels and squeeze excess water out of it. Cut tofu into small cubes. Using a fork, crumble the cubes. Melt the Earth Balance in a large frying pan over medium high heat. Add tofu crumbles, green onions and imitation bacon bits. Cook for 5 minutes, stirring occasionally. In separate bowl, mix together remaining ingredients. Sprinkle over tofu and cook an additional 5 minutes, stirring frequently. Note that your cooking times may be less, depending upon your ability to squeeze out the excess water from the tofu. I am impatient and don’t want to place my tofu between paper towels and books for hours, so that is why mine cooks so long. Just keep an eye on it and make sure that you aren’t overcooking it.

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