Hippie scramble

We found this one while at a Saturday Market in Eugene. I just remember there being a lot of tie-dye, patchouli, and tofu. Needless to say, this one is a bunch of tofu, vegan, organic goodness (although it wouldn't taste bad if you threw a couple chunks of bacon in it)!

 

Ingredients:

• 1 block tofu, drained and pressed
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• 1/2 cup each green bell pepper, carrots, celery, and other vegetables of choice
• 1 cup mushrooms, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 teaspoon ground turmeric
• 1/4 cup nutritional yeast
• 2 teaspoons ground cumin
• 1 teaspoon dried thyme, crushed with your fingers
• soy sauce to taste
• black pepper to taste

Preparation:

Stir the spice blend together in a small cup.

Preheat a large pan over medium high heat. Saute the garlic in olive oil for about a minute. Add additional vegetables and saute until cooked to desired doneness. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. The tofu should get browned on at least one side. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.

Add the spice blend and mix to incorporate. Cook for about 5 more minutes. Serve warm.