Tofu Scramble Omelet Style

A recipe for this weekend's brunch!  I made this last weekend for me and Richie and my brother-in-law's girlfriend Andrea who's testing out this vegan business (yea, I was doing my best to impress!).

It's pretty easy and can be made in any variety you like.  I chose a mixture of mushrooms and onions, but you could do began cheese with broccoli (another favorite of mine), peppers and onions, veggie bacon and vegan cheese, whatever floats your boat.

Take the brick of tofu (firm, organic that is) out of it's package and drain it of any water.  Place it on a plate with a paper towel (or better yet a regular kitchen towel if you have a clean one around) folded underneath in quarters.  Place another towel folded on top and then another plate.  On top of the top plate place (try to say that 10 times fast) something heavy (like a full tea pot).  Let it sit while you get to work with the veggies.

Just like you would with scrambled eggs, saute your veggies in some olive oil and earth balance (about a tablespoon of each).  When the veggies are cooked to your liking add a bit of turmeric, garlic powder, and paprika to the veggies and cook one more minute.  take the tofu out and drain any water from the plate.  Using a fork crumble the tofu until it looks scrambled and add it to the hot pan.  Mix everything together until it's all evenly distributed and then push it down into the pan until it's flat and even.  Preheat the broiler then turn the burner to high heat for about 5 min (to brown the bottom of the "omelet") and then place the pan under the broiler for 3-5 min (depending on the strength of the broiler) until it's slightly browned and firmed.

Serve immediately and enjoy with some whole grain toast or bagel and tofu cream cheese!

Have a wonderful weekend!