As promised, here is the recipe that was presented at VegFest Windsor 2016. Feel free to add more of your favourite veggies to the scramble, good options are mushrooms, zucchini, spinach, kale and chard. Enjoy!Tofu Mix 8 ounces extra firm tofu 1 tablespoon olive oil 1 tablespoon soy sauce 1 small onion, diced 1 red pepper, diced ¼ cup nutritional yeast 1 carrot grated 1 tomato, diced 1/4 cup Kalamata olives small handful of basil, chiffonade Sauce ½ teaspoon sea salt ½ teaspoon cumin powder ¼ teaspoon thyme ¼ teaspoon oregano ¼ teaspoon basil ½ teaspoon turmeric
Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast iron skillet or a can of beans, for 15 minutes.
While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
In the meantime, unwrap tofu and use a fork to crumble into bite-sized pieces.
Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 5 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned. Add nutritional yeast, carrots and stir to incorporate.
Top with tomatoes, olives and basil and serve immediately with your choice of sides and additional condiments. Serves 2-4.