This breakfast scramble brings together the holy trinity of French cooking as onions, carrots and celery are sautéed on the stove. Tofu is seasoned with turmeric, cumin, balsamic vinegar and tamari then scrambled with the sautéed veggies. This recipe comes to us from Anne of Fab Frugal Food.
Serves 4
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 carrot, diced
- 1 stalk celery, diced
- 14 ounces firm tofu, drained and crumbled
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 tablespoon balsamic vinegar
- ½ tablespoon tamari
- salt and fresh pepper, to taste
- ketchup*, for garnish
*optional
In a large skillet over medium-high heat, sauté onions in the olive oil for about 2 minutes, or until onions are beginning to soften.
Add the carrot and celery to the pan and sauté for 3 more minutes.
Mix in tofu, turmeric, cumin, vinegar and tamari. Continue to stir for 3 to 4 more minutes, or until tofu and veggies are well well-seasoned and veggies have softened. Season with salt and pepper to taste and garnish with ketchup if desired.
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