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Scrambled Tofu


Good quality cooking oil

1/4 tsp Asophetida (available from Indian stores)

1/4 tsp Black salt (opt) (available from Indian stores)

1 tsp Turmeric powder

1/2 lb Trifolia Artisan tofu

1/2 Medium sweet bell pepper chopped

1/2 Jalapeno (opt). seeds removed finely chopped

2 Tomatoes coarsely chopped

2-3 tbs Good quality Soy sauce or wheat free tamari

1/4 tsp paprika (opt.)

Salt and pepper to taste

Chopped fresh parsley or cilantro


In a frying pan put enough oil to just coat the bottom of the pan.

When the oil is hot add the asophetida and the black salt, the turmeric wait 20 secs and then the chopped bell pepper.

Cook for 3-5 min. Add the finely chopped jalapeno and the chopped tomatoes. Cook until the tomatoes begin to break down, and the peppers are soft.

Crumble the tofu between your fingers and into the pan, stir briefly, do not over stir.

Sprinkle with soy sauce. Let the tofu cook for 5 min. or until you reach the firmness that you like.

Sprinkle with the chopped herbs and paprika.

Serve with other breakfast foods. Serves 2

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