Tofu Scramble

2 pounds tofu, firm (pressed to remove as much water as possible)

1 tablespoon olive oil

1 medium leek, finely chopped (or one onion)

3 garlic cloves, finely chopped (or 3/8 teaspoon granulated garlic)

1 medium red bell pepper, finely chopped (or another vegetable such as green beans or carrots)

1 teaspoon turmeric

1/4 teaspoon ground black pepper

1 teaspoon dried basil

1 teaspoon sea salt

First, press the tofu to remove as much water as possible from the tofu. This is an important step because if this is not done, the resulting tofu scramble will be watery. Press the block of tofu between two plates, with a heavy weight on the top plate. Leave to press for about 30 minutes (the water will form a pool on the bottom plate which can be poured off).
Heat a skillet over medium-high heat and add oil. Saute leeks for about 10 minutes until they start to brown. Add the garlic and red bell pepper and continue to cook until the red bell pepper is soft.
Drain the pressed tofu, and crumble/mash it with your hands as you put the tofu in with the vegetables.
Cook for about 3 minutes and then add the remaining ingredients. Cook another 3 minutes and serve.

Servings: 3

Preparation Time: 50 minutes