Scrambled Tofu

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For the past few years, I have had to change my diet to keep my disease in remission. Being a vegan can be hard if you have not planned your meals in advance. The thought of going without eggs was a struggle for me, but I had to look for an alternative. A few years ago, I was at the Wildwood lifestyle center and on the menu was scrambled tofu. I must say that first bite I was hooked and have been preparing this dish ever since. A low in calories dish and a great source of protein, calcium, iron, and amino acids, makes this dish so versatile. When choosing tofu, make sure you get the firm tofu, which is dense and perfect for stir-frying. Feel free to customize this dish for your taste buds by adding your own choice of spices.

½ C. Chopped onions
2 Tbsp. Water
1Tbsp. Oil
1lb. Firm Tofu, drained, mashed with a fork.
1Tbsp + 1tsp Chicken style seasoning
½ tsp. Onion powder or granules
¼ – ½ tsp. Salt
2 Tbsp. Chives, chopped
2 Tbsp. Nutritional yeast flakes
¼ tsp. Garlic powder
½ tsp Basil

Freeze the tofu the night before you make the dish. In the morning, drain all the liquid from the tofu and set aside. Sauté the chopped onions in the skillet with water and oil. Add remaining ingredients and if you want to be different, dice up some red and yellow peppers or mushrooms and add to the tofu. Heat until all flavors are blended. Serve with toast.
Can be eaten as a replacement for scrambled eggs or as a sandwich filler.