Scrambled Tofu

*makes approx. 10 servings


3 12oz blocks of firm or extra firm tofu- drained well

1 med onion (finely chopped)

4 large garlic cloves (minced/garlic press)

1/2 cup red bell pepper (chopped) *optional

1 cup fresh asparagus (chopped)

8 oz mushrooms (sliced)

2 TBSP Bills Best Chik'Nish seasoning or other vegan/oil-free chicken-style seasoning

2 tsp onion powder

1 tsp garlic powder

1/4 tsp tumeric

1/4 tsp smoked paprika

salt and fresh ground black pepper to taste


After draining the tofu, press between paper towels to remove additional moisture (you do want some moisture left to help incorporate the dry seasonings). Cube the tofu into small cubes. Toss all ingredients (except asparagus and mushrooms) and place in a pre-heated large non-stick skillet. Sautée until seasonings are incorporated, moisture has mostly evaporated and there is a bit of a crust on the tofu. Add asparagus and mushrooms and sautée until tender.