Sweet Potato Tofu Scramble
1 medium sweet potato
12 ounces firm silken tofu (I use Mori-Nu)
1/2 to 3/4 cup thinly sliced Shiitake mushrooms
1 tablespoon dried parsley or 1/4 cup fresh, chopped
1 tablespoon Liquid Aminos / Soy Sauce
1 tablespoon olive oil
2 tablespoon plain soymilk
1/4 to 1/2 cup whole almonds
1/2 teaspoon turmeric
1 tablespoon paprika
2 teaspoon cumin
1 teaspoon fine black pepper
3 green onions, chopped
1) Cook your Sweet Potato until flesh is pretty soft, about 5 minutes in the microwave.
2) Prepare all your ingredients as directed. Start by adding 1 tablespoon of olive oil plus 1 tablespoon of your soymilk to a skillet on medium-high heat and wait until it begins to sizzle and pop. Add your mushrooms, onion, half of your parsley, and almonds and saute for a few minutes, until mushrooms begin to shrink in size. Crumble in the tofu and chop it up in the pan, to the size of your liking. Add in the cumin, turmeric, paprika, liquid aminos, and pepper and mix it all up until everything in nice and coated in the spices.
3) Saute the tofu and veggies for about 3 to 5 minutes, then do a taste test of your tofu, adding whatever you see fit to make it taste just right. Add the sweet potato, the rest of the soymilk, and the rest of your parsley and chop it up into cubes in your skillet. You don't want the parsley to wilt too much. Cook on medium-low for about 2 more minutes, folding every 20 seconds. Serve warm and garnish with whatever you would like! Goes great with toast, or even on it!
This is great for dinner, breakfast, or brunch! It's also pretty healthy, so eat up!
Source of recipe: This recipe was modified from a blog recipe I found here: kblog.lunchboxbunch.comI didn't want to add any sugar to my breakfast, so I modified the recipe and made it savory. I also added a few things here and there...