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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe is great because it's so versatile. As long as you have 1-2 cups of assorted veggies (bell peppers, tomatoes, avocado, leeks, mushrooms, carrots, celery, broccoli, etc.) you are good to go. I just put my favorites in here but feel free to experiment! The recipe came from Vegan on a Shoestring. It's a great way to use up any veggies that are in the bottom of your fridge before they go bad! Ingredients:
1 yellow onion, diced |
3 -4 garlic cloves, minced |
1 (12 -15 ounce) package firm tofu, crumbled |
2 cups finely chopped vegetables (celery, baby carrots, red bell pepper, avocado and broccoli) |
2 tablespoons mild curry powder |
2 tablespoons olive oil |
salt |
pepper |
Directions:
1. Saute onions in olive oil in a wok or frying pan, then add garlic. Cook until the onions are translucent.
2. Add the tofu and cook it until it gets a little crispy (I never have achieve crispiness; I just wait until it is kinda dry).
3. Then add all the spices (you might need to add a splash of water to mix the curry powder all around).
4. Add the vegetables (except avocado, if using) and cook for five minutes.
5. Add avocado at the end of cooking, otherwise it will mush up throughout the scramble instead of being chunky.
6. Serve hot!
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