Preparation

Even though there are only two of us, we usually prepare a larger batch of food so that we have leftovers for a day or two (which by the way are very good), so that we don't have to cook every day. If you wish to make a smaller amount, cut the recipe in half.

We also found that it is best to cook the tofu scramble in our stainless steel (non-stick) wok, but it can also be cooked on the stovetop in a large frying pan.

Begin by washing and peeling the carrots, onions, and potatoes, and washing the celery, string beans (if fresh), spinach (if fresh), and jalapeño pepper. Dice the potatoes, onions, celery, and spinach (if fresh), cut the string beans (if fresh), and place in the wok. The carrots can be shredded or diced, and adding to the wok.

Add the other veggies and oregano to the wok, and add 1/4 cup of cold water. Turn the heat up to 375 degrees F. and stir-fry until the onions become semi translucent.

Place the tofu, nutritional yeast, jalapeño pepper, and turmeric in the container of a high speed blender, cover, and run the blender at high speed until the contents are creamy smooth.

When the veggies are cooked, reduce the heat to simmer, and add the blended tofu and soy sauce, and and continue stir-frying until the tofu is hot and the scramble is thoroughly blended together, which takes about 5 minutes.

Serve and enjoy!

Leftovers tofu scramble can be safely stored for 3-4 days in a covered container in the refrigerator. It can be reheated in the microwave oven for breakfast, lunch, or dinner. Cold tofu scramble also makes a great pita bread stuffer.