- 1 large onion, diced - 2 Roma tomatoes, diced (use fresh ones, not canned) - Half block of tofu - 3-5 cloves of garlic, diced - Olive oil - Balsamic Vinegar - Sea salt
Add some olive oil to a skillet and cook the onion (add sea salt here) on med-high heat for about 3 minutes. Add the garlic and cook until the onions and garlic become browned. Add the tomatoes and cook for about 1 minute, make sure nothing is sticking to the bottom of the pan. Add about 2Tbsp. balsamic vinegar to the pan and mix well. Crumble the half block of tofu into the pan (I don't press it). Continue cooking until everything is heated through but the tomatoes are not mush. Sometimes I like to add some arugala to the bottom of my bowl and then put the scramble on top.
Is anyone doing a non-tofurkey American Thanksgiving? I’m going to my husband’s omnivorous aunt and uncles’ house and I’d like to bring something tastier and nicer than tofurkey. Plus, the consistency always kinda weirded me out.
Vegan and easily gluten-free! Someone posted the original recipe to another community I'm in--the "traditional" version has two pounds of meat in it, ew! I was thinking of using tempeh for stuffing instead, when a friend said she'd used potatoes and mushrooms before. I was intrigued and decided to try it myself, and the result was delicious! I'm the only vegan in a household of three people--and the other two have other food restrictions, including allergies and celiac disease. Finding something we can all eat is fun, and since we all have Polish ancestors, this was perfect.