Tofu and Mushroom Scramble

I love tofu scrambles because they're so versatile, easy to make, and really good. I love the Happy Herbivore version (which to me tastes the most like eggs) and also Isa Chandra's version on the Post Punk Kitchen. But today I was in a lazy mood so made the quickest, easiest version there is from a British cookbook called Vegan Feasts by Rose Elliot. I ate it with roasted potatoes and kale chips for a really good, quick, and filling lunch (I was stuffed.) Here's the recipe from Vegan Feasts, which I modified slightly.

Tofu and Mushroom Scramble
Serves 4

• 1 package extra-firm tofu (14 ounces)
• 1 package mushrooms (8 ounces), sliced
• 1 teaspoon olive oil
• 1 to 2 tablespoons tamari (I start with 1 and usually end up with 2)
• pinch turmeric
• pinch cumin
• salt and pepper
  

Instructions

1. Heat the olive oil over medium heat. Add the mushrooms and cook for about five minutes, or until they start turning brown and releasing liquid.
2. Crumble the tofu into the pan. Add 1 tablespoon of the tamari, a pinch of turmeric, and a pinch of cumin. Cook for about five more minutes until everything is heated through. If the pan gets dry, add more tamari. I usually use 2 tablespoons of tamari by the time it's done.
3. Season with salt and pepper and eat immediately (though it will taste good reheated.)

WeightWatchers PointsPlus Values: 3