Scrambled Tofu with Porcini Mushrooms | Fatfree Vegan Kitchen Recipe

Recipe courtesy of:
Fatfree Vegan Kitchen
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Scrambled Tofu with Porcini Mushrooms
(printer-friendly version)

If you'd like to use fresh mushrooms instead of dried, add about 4-8 ounces of sliced mushrooms when you add the zucchini. You can also substitute other vegetables for the zucchini and add a half cup of frozen peas along with the tofu. On nights when I'm running short on time, I've been known to skip the chopping and add a 1-pound bag of frozen vegetables to my tofu (Italian blend with broccoli, zucchini, and peppers is our favorite).

1/2 ounce dried porcini mushrooms
1 bell pepper (red, green, or combination)
2 medium zucchini
2 cloves garlic, minced
14 ounces extra-firm tofu (water-packed, not silken)
1/4 cup chopped fresh basil, packed (or add 1 tsp. dried to seasoning mix)
3-4 drops truffle oil mixed with two tbsp. water OR 2 tbsp. water

Seasoning mix:

1/4 cup nutritional yeast
1 teaspoon onion powder
1/8 teaspoon chipotle or cayenne pepper
1/2 teaspoon celery salt
1/4 teaspoon smoked paprika
1/2 teaspoon thyme
1/2 teaspoon turmeric
1/2 teaspoon salt (to taste)
1/4 teaspoon black pepper
2 teaspoons cornstarch
1 pinch black salt (optional; adds an eggy taste but use sparingly)

Put the dried mushrooms into a bowl and cover them with boiling water. Allow them to soak until soft, about 30 minutes. Pour soaking liquid through a coffee filter and save it for another use. Remove mushrooms from filter, rinse, and chop into bite-sized pieces.

While the mushrooms are soaking, chop the bell pepper and cut the zucchini into cubes. Mix the seasoning ingredients in a small bowl. Mash the tofu with a potato masher.

Spray a large skillet lightly with canola or olive oil. Heat it over medium-high, and add the green peppers. Sauté for 2 minutes. Add the zucchini and garlic and sauté for another minute. Add 2 tablespoons of water, cover, and cook until the zucchini is softened, about 4 minutes. Add the mushrooms, tofu, and seasoning mix and stir well. Add the truffle oil/water mixture or plain water. Stir well, turn heat to low, and cook for 5 to 10 minutes. Test seasonings, adding more salt if necessary. Serve hot.

Makes 4 servings. Per serving: 176 Calories (kcal); 6g Total Fat; (28% calories from fat); 16g Protein; 16g Carbohydrate; trace Cholesterol; 472mg Sodium; 6g Fiber. Weight Watchers Core / 3 Points.

Nutritional information is approximate and is not guaranteed to be 100% accurate. "Gluten-free" label is strictly a cataloging tag meant to be helpful for recipe searches and does not ensure that
the recipe is completely free of gluten. Always read ingredient labels carefully and contact manufacturers to make sure that products actually are vegan and/or gluten-free.