This is such a great breakfast. My usual Saturday morning fare.
Serves 1-2 people. Everyone loves this recipe, so be prepared to double, treble . . . . the recipe.
4 ounces of Firm Tofu
1 small Onion
1 small tomato
1 or 2 tbsp chives
1/3 cup Mushrooms
1 tbsp Vegan Margarine
1 very very very small pinch of Turmeric
1 small pinch of Cumin
2 tbsp water
Start by chopping the onion and cooking in in a pan over medium with the margarine until translucent.
While the onions are cooking, put the tofu in a bowl with the water and start mashing it. It should look like the picture below. You can definitely leave the water out of the recipe, but it will make the tofu drier when cooked. When the you have the tofu mash ready, add the already chopped tomatoes, chives and mushrooms.
By this point the onions should be translucent, add them to to the tofu mix. Also, add some salt and pepper. Add the cumin and turmeric and make sure they’re well incorporated in the mix.
Don’t add too much turmeric because it will get bitter when cooking. I added a very very very small pinch and it turned out perfect. It will keep getting yellower while cooking.
Pour the whole mix in the pan, don’t add more margarine because there should be enough left from cooking the onions. Turn the heat to high and cook for 3-4 minutes constantly stirring.
Serve in tortilla or with alone with toast and enjoy.
Source: Instructables at http://www.instructables.com/id/Vegan-Tofu-Breakfast-Burritos/