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Scrambled Tofu Florentine

Want a fancy, vegan brunch main course that will dazzle your guests? Here it is...and no one has to know how easy it is to make...just that it's delicious.

Ingredients
Extra virgin olive oil
1/2 (one half) yellow onion, finely diced
sea salt
1 small carrot, finely diced
1-2 stalks celery, finely diced
1 tablespoon mirin
1 pound extra firm tofu, coarsely crumbled
1/4 teaspoon ground tumeric
1/2 bunch arugula, cut into bite-sized pieces
1/ cup shredded vegan soy or rice mozzarella
2-3 sprigs fresh parsley, finely minced

Directions 
Place a small amount of oil and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1-2 minutes. Stir in carrot and celery and cook, stirring, until shiny with oil. Add mirin, crumbled tofu and tumeric and stir well, incorporating tumeric throughout the dish. Cover, reduce heat to low and cook for 3-4 minutes. Stir in arugula and soy cheese, cover and cook for 1 minute. Turn off heat and allow to stand until cheese melts, about 2-3 minutes. Stir well to combine and serve garnished with fresh parsley.

Makes 3-4 servings. 


BW-Spoons

Frey Vineyards
WholeFoods-Jan-2013
Chia
  
 Christina's Advertisers
 The Fruit Company

 

 

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