First and foremost…the band is staying together!!! :D! All four of us made it into our first choice! :D!!!
I dragged myself out of bed early (6:30 a.m. :'( ) to help out with Thanksgiving breakfast at church last week. We made decorations, set the tables and cooked up a wholeee bunch of food. :] Kester was making this tofu scramble in the kitchen while we were making decorations and it was complete torture sitting there and smelling the delicious awesome-ness but not being able to eat any of it. The wait was worth it though.
This recipe makes about 2 1/4 cups! Kester got it from this book, which I think the church’s thrift shop sells. I really need to go there one of these days.
-1/2 cup onions, finely chopped
-1/4 cup water
-2 tbsp EVOO
-2 cups tofu, mashed
-4 tsp country-style seasoning (obtained from my church’s thrift shop downtown)
-1/2 tsp onion powder
-2 tsp nutritional yeast flakes
-1/4-1/2 tsp garlic powder
-1/4 tsp salt
-2 tbsp chives or parsley (or 1/4-1/2 tsp thyme!)
1) Rinse tofu in cold water. Drain + mash w/potato masher or fork.
2) In a skillet, saute onions in water + oil until soft. Add remaining ingredients and stir together well on medium heat for 5-10 minutes.