Scrambled Tofu Florentine

Recipe Ingredients

1 lb	454g / 16oz	Firm tofu - patted dry
1 teaspoon	5ml	Onion powder
1/2 teaspoon	2.5ml	Garlic powder
1/4 teaspoon	1.3ml	Turmeric
5 cups	1185ml	Spinach - triple washed,
		Patted dry, and roughly chopped
1 cup	62g / 2.2oz	Thinly-sliced green onion
1 cup	237ml	Thinly-slived mushrooms
1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Nutritional yeast flakes
3 tablespoons	45ml	Freshly-chopped basil
3 tablespoons	45ml	Freshly-chopped parsley
3/4 teaspoon	3.8ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper

Recipe Instructions

Using your fingers, crumble the tofu into a small bowl. Sprinkle the onion powder, garlic powder, and turmeric over the top, toss well to evenly coat the tofu, and set aside.

In a non-stick skillet, over medium heat cook the spinach, stirring constantly until wilted. Remove the spinach from the skillet and set aside.

In the same skillet, saute the green onions and mushrooms in the olive oil, for 3 minutes or until soft. Add the reserved tofu and nutritional yeast, and saute an additional 5 minutes. Add the reserved spinach and the remaining ingredients, and stir well to combine. Taste and adjust seasonings as needed.

This recipe yields 4 cups or 4 to 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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