Veggie and Tofu scrumble

• Vegan
• Gluten free

• Produce

  • 7 oz Broccoli
  • 1 Carrot
  • 1/3 tsp Chili pepper
  • 4 Dill/parsley, stems
  • 2 cloves Garlic
  • 1 Onion
  • 1 Tomato

• Refrigerated

  • 1 lb Tofu, firm

• Baking & Spices

  • 1/3 tsp Paprika
  • 1/4 tsp Salt, black
  • 3/4 tsp Salt
  • 1/4 tsp Turmeric

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

Found on vegelicacy.com

Description

Ingredients

• 1 onion
• 2 cloves garlic
• 1 carrot
• 1 lb/450 g firm tofu
• 1/4 tsp turmeric
• 1/3 tsp paprika
• 1/2 tsp ground cumin
• 1/3 tsp chili pepper
• 1/4 tsp black salt
• 1 tomato
• 4 stems dill/parsley
• 7 oz/200 g broccoli
• 3/4 tsp salt

Directions

• Peel and prepare the vegetable. Cut the onion into half moon slices. Mince 2 garlic clves. Cut the carrot into strips.
• Crumble the tofu using a fork or just with your hands. Add the spices - I added 1/4 tsp of turmeric, 1/3 tsp of paprika, 1/2 tsp of ground cumin, 1/3 tsp of chili pepper and 1/4 tsp of black salt. Black salt is not necessary, but it makes the tofu taste like eggs. And turmeric gives it beautiful golden color.
• Cut one large tomato into pieces and chop 4 stems of fresh dill or parsley.
• Heat the skillet over medium heat, add 3 tablespoon of water (or oil, but I started to saute veggies on water to make my food healthier). In order to cook on water, you need a very good non-stick skillet. Add broccoli, 1/3 cup of water, bring to a boil and cook 3-4 minutes. Next, add crumbled tofu and mix well.
• Cook for 5 minutes, stiring from time to time. Then add tomato, black salt and regular salt. Mix everything up and cook for 2-3 minutes. Add the fresh dill/parsley towards the end.