Scrambled Tofu

After singing the praises of eggs, I will add some Lenten balance to this blog with the following recipe. I don't do a lot of complicated substitutes for non-lenten foods during Lent, but when you're really craving a savory breakfast, this is a nice change from a muffin, cereal, or oatmeal.

This is going to be one of those "just judge" (as my husband's grandmother would say) recipes, so forgive me.

Scrambled Tofu

Some size block of tofu (silken given a more egg-like texture, but regular works fine too, just don't crumble it too finely)
Minced green (or other color) bell pepper (a couple of Tablespoons is sufficient)
Minced onion (same amount as green pepper)
Turmeric
Soy sauce
Black pepper
Margarine or some type of neutral oil

Put about a Tablespoon of margarine or oil in a skillet over medium heat. Add bell pepper and onion and sautee until onion is translucent. Crumble tofu into skillet in scrambled-egg size chunks. Sprinkle on enough turmeric to color the tofu to your liking (start with a little or your tofu will be neon very quickly), and add a generous splash of soy sauce. Mix and cook until spices are evenly distributed and mixture is heated through. Add black pepper and serve.

Notes:
About the soy sauce: this is essential to give it an egg-like taste; however, do not add so much that it tastes like a stir fry. Start with a little (a splash) and add until it tastes right, but make sure you add the turmeric before you taste it. The green pepper also adds to the impression of egg.

Variations:
You may increase the amount of bell pepper and onion and go for more of a scramble. I have also added some smallish chunks of soy sausage after the onion is mostly cooked -- let it brown for a little while before adding the tofu and seasonings. The brand I like is Lightlife's Gimme Lean Ground Sausage Style (available in the tofu and meat-free meat refrigerated section of Trader Joe's) -- it also makes great patties and can be used in spaghetti sauce if you brown it and add it at the last minute. If you cook fake-meat in liquid for very long it gets mushy and soaked-bread-textured. Not too pleasant.