Ingredients:
1 lb firm tofu, mashed with a potato masher and drained of liquid
1 medium onions, chopped
6 cloves garlic, minced
1 bell peppers, seeded and chopped
2 cups fresh spinach leaves
2 tablespoons tomato paste
1 large firm tomatoes, chopped
1 pinch red pepper flakes ( I have also made this with a pinch of curry, chili powder and cayenne)
1 pinch salt
vegetable oil
1/2 cup nutritional yeast flakes
1/2 cup unbleached white flour
2 cups soymilk
1/4 teaspoon paprika
1 teaspoon salt
1/4 cup vegetable margarine
1 teaspoon prepared yellow mustard
Directions:
———–TofuScramble———–.
Drizzle enough oil to cover bottom of fry pan.
Heat over medium heat and add onion, bell pepper and tofu.
Cook, stirring frequently, until tofu loses most of it’s moisture.
Add the rest of the ingredients and turn the heat up a little.
Continue cooking until mixture resembles scrambled eggs.
———HollandaiseSauce———-.
Put nutritional yeast flakes, flour, soy milk, paprika and salt in a saucepan and whisk over medium heat until mixture thickens and bubbles.
Cook for one more minute after you see it start bubbling.
Remove from heat and add margarine and mustard.
Whisk together until margarine is incorporated.
Drizzle over tofu scramble and serve.
Servings: 4-6
Time preparation: 10 min.
Time total: 40 min.