Name: Scrambled Tofu
Ingredients: 2 lb Firm or extra firm tofu; (I like to freeze it first, then thaw and press it for a chewier texture, but the freezing is optional); 1 sm Onion; chopped; 2 Stalks celery; chopped; 5 Ounces; more or less, (about 1/2- 3/4 cup) frozen spinach, thawed and drained; 2 tb Nutritional yeast; or more to taste, up to 3; 3 tb Tamari; or more to taste; 2 sm Tomatoes; chopped, up to 3; Approximately 2 cups cooked brown rice or other grain

CATEGORY	CUISINE	TAG	YIELD
Grains			1	servings

INGREDIENTS

2	lb	Firm or extra firm tofu; (I like to freeze it first, then thaw and press it for a chewier texture, but the freezing is optional)
1	sm	Onion; chopped
2		Stalks celery; chopped
5		Ounces; more or less, (about 1/2- 3/4 cup) frozen spinach, thawed and drained
2	tb	Nutritional yeast; or more to taste, up to 3
3	tb	Tamari; or more to taste
2	sm	Tomatoes; chopped, up to 3
		Approximately 2 cups cooked brown rice or other grain

INSTRUCTIONS

To make:
1. Saute onion in water until soft.
2. Add celery and spinach and cook for 3-4 minutes.
3. Add tofu, nutritional yeast and tamari and continue cooking for another
5 minutes.
4. Add rice and tomatoes and cook until everything is hot.
5. Enjoy with tortillas or warm bread.
Posted to fatfree digest by brrgrrl@myremarq.com on Jun 21, 1999, converted
by MM_Buster v2.0l.

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