Suzanne is a trusted source on General Cooking.
This looks like a really good recipe:
I like to use lots of garlic and sauté some fresh spinach, tomatoes, onions and mushrooms in veg or olive oil with diced or crumbled extra firm tofu. I usually add a pinch of cayenne and turmeric for color. Crumbling up some veggie sausage (my fave is morningstar) gives it some good flavor too. And if you eat dairy, shredded parmesan on top. If not, substitute some nutritional yeast flakes.
My other favorite tofu breakfast is dicing it and frying until golden with garlic and spices and then covering it with a vegan gravy. I will post a couple of my favorite veggie and vegan gravy recipes...the vegan gravy is a great veggie option for thanksgiving. Very tasty!
We love this:
i to make it with stir-fried sprouts (crunch!) and sliced mushrooms (umami!). a couple sprays of braggs and you're all set to go!
The recipe I use calls for a swirl of soy sauce at the end, then letting it cook until it all boils off. I think this is what makes the dish -- let it go, stirring off and on, until the crumbles are crisped a bit. And make crumbles -- with a fork or squeeze by hand -- texture is just right. And use firm tofu -- not extra firm or soft -- you don't want it to bounce.
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Well played. You deserve a cookie.
Psst: Lentils keep just as long as dried beans but cook much faster
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