Tofu Scramble

June 2020

Serves 4-6 people

• olive or avocado oil
• 1 large onion julienned
• 1 or 2 cloves garlic, minced
• 1/2 tsp turmeric
• 1/2 head cabbage julienned
• 2 medium carrots shredded
• 12-16oz firm tofu
• 6 corn tortillas cut into thin, 2" strips
• 2 Tbsp lime juice
• 2 tsp chipotle peppers in adobo sauce
• salt to taste
• 3/4cup nutritional yeast
• 3/4cup soy (or other) milk

On medium heat, saute onion in oil until soft. Add garlic and turmeric and cook for another minute. Stir in cabbage and carrot. Wash your hands and then crumble in tofu. Stir. Cover and cook medium-low until the cabbage is soft. Add tortilla strips, lime juice, chipotle, and salt. When you've added a hefty amount of salt and it tastes reasonable, stir in the nutritional yeast and soy milk. Cover and cook on low another 10 minutes or so until most of the liquid is absorbed.