December 21, 2007
Tofu Scramble with Veggie Bacon
Have a hearty vegan breakfast of tofu scramble and veggie bacon strips.
1 tablespoon olive oil
1/2 onion, diced
2 garlic cloves, minced
1/4 bell pepper, chopped
1/8 teaspoon pepper
1/8 teaspoon paprika
1/8 teaspoon cumin
1/8 teaspoon chili powder
1/8 teaspoon red pepper
4 slices vegetarian bacon, sliced into strips
2 cups sliced mushrooms
8 ounces (1/2 pound) medium-firm tofu, drained
1 small tomato, chopped
In a large, nonstick saucepan, heat 1 teaspoon of the oil over medium heat. Sauté the onions, garlic, bell pepper, and spices for 5 minutes or until the onion turns translucent. Remove from the pan, and set aside.
Sauté the veggie bacon in same pan for about 5 minutes, turning once, until browned and slightly crispy. Remove from the pan and set aside.
Sauté the mushrooms in same pan in another teaspoon of the oil, until they are soft and any liquid has evaporated, about 5 minutes. Remove from the pan and set aside.
Crumble the drained tofu into the pan, add the remaining teaspoon of oil, and sauté until lightly browned. Add the onion mix back in, along with the mushrooms, bacon, and fresh tomato. Cook for another 5 minutes.
Recipe courtesy of Margo DeMello, Low-Carb Vegetarian.