Tofu Scramble

Ingredients

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  1 block or 324g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onion powder

  Spices

  1 tsp or 2g

• Dijon mustard

  Grey poupon

  1 tbsp or 15g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  1 tbsp or 15g

Directions

1. Heat the oil in a frying pan. Crumble tofu into chunks and add to the pan. Cook for about three minutes on medium.
2. Mix in the remaining ingredients EXCEPT for the milk. Reduce heat to low and cook another five minutes or until the tofu appears to firm up. This will vary based on the brand of tofu and could take up to ten minutes.
3. Mix in the milk and let the mixture heat for a few more minutes until the milk has been absorbed.
4. Serve. You could add any vegetables you like to this base (bell peppers, onions, squash, etc.)

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