GNOWFGLINS™

This is what I serve to my egg-allergic children and they love it. It is remarkably like scrambled eggs and very delicious. I often don’t have red pepper, so I leave that out. Several members of the family can’t have garlic, so I leave that out, too.

adapted from “The Healthy Kitchen” by Andrew Weil & Rosie Daley

• (1) 16-ounce block extra-firm tofu
• 3 cloves garlic, peeled and sliced thin (1-1/2 tablespoons)
• 3 T diced red bell pepper
• 2 T olive oil
• 1/2 t turmeric
• 1/2 t salt
• 1/4 t freshly ground black pepper
• 3/4 cup sliced green onions, scallions, chives, or 1/2 cup minced onion
• 2 t soy sauce

Garnish: Fresh salsa, whole wheat or corn tortillas

Drain the tofu and crumble it, using clean hands. Sauté the garlic and diced pepper with the olive oil in a cast iron skillet on medium heat, for about 2 minutes. Stir in the crumbled tofu first, then add turmeric, salt, pepper, green onions (scallions, chives, or onions), and soy sauce. Cook the tofu for 3 more minutes, stirring occasionally. Serve with salsa and warm corn or whole wheat tortillas or whole wheat pita bread.