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Scrambled Tofu Florentine

From Farm Where Life is Good

<p>An elegant version of the tofu scramble&#8212; works well for breakfast, lunch or dinner.</p>
Source: (Entered by Lara Rasmussen Anderson)
Serves: 2-4

1 Tbsp olive oil
1/2 onion, fine dice
sea salt to taste
1 carrot, fine dice
2 stalks celery, fine dice
1 Tbsp mirin (substitute 1/8 tsp sugar + 1 Tbsp dry sherry)
1 lb extra-firm tofu, coarsely crumbled
1/4 tsp ground tumeric
1/2 bunch arugula, rough chop
1/2 cup shredded vegan cheeze (Daiya brand best!)
3 sprigs fresh parsley, finely minced

Step by Step Instructions
  1. Place a small amount of oil and onion in a deep skillet and turn heat to medium. When the onions begin to sizzle, add a pinch of salt and sauté for 1-2 minutes.
  2. Stir in carrot and celery and cook, stirring, until shiny with oil.
  3. Add mirin, crumbled tofu and turmeric and stir well, incorporating turmeric throughout the dish. Cover, reduce heat to low and cook for 3-4 minutes.
  4. Stir in arugula and soy cheese, cover and cook for 1 minute. Turn off heat and allow to stand until cheese melts, about 2-3 minutes.
  5. Stir well to combine and serve garnished with fresh parsley. Makes 3-4 servings.