Oyster Mushroom Tofu Scramble
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- 1 package Tofu, med-firm, mashed
- 3 Tbsp Coconut oil
- 2-3 Tbsp Tamari sauce
- 1 tsp Turmeric
- 1 pint Oyster Mushrooms, sliced
- 1 cup (firmly packed) Leeks, sliced
- 2-3 cloves Garlic, crushed
- 1-2 tsp. Black Pepper, ground
- 1 tsp Cumin
1)Heat a medium size skillet over medium high heat. Prepare the oyster mushrooms by slicing diagonally into one inch wide strips. Once pan is hot, add coconut oil, swirl pan to coat pan bottom with hot oil, then add the mushroom slices. Sear mushrooms on both sides until golden, then remove from heat. Add the garlic and black pepper and mix in well, then cover with lid and set aside.
2)Prepare the leeks by slicing into one inch pieces, immerse in cool water and swish thoroughly, to remove any soil. Spin dry in a salad spinner, or pat dry with a clean tea towel. Spoon the sautéed mushrooms onto a side dish, and cover with foil. Place the same frying pan over medium high heat, and sauté the leeks until softened and golden, (about 6-7 minutes).
3)While the leeks are cooking, mash the tofu and mix in the seasonings. Add to the leek mixture and combine well. Allow to cook for 2-3 more minutes, stirring often to ensure even heating. Fold in the sautéed mushrooms, re-cover pan with lid and remove from heat. Taste, and adjust seasonings to suit personal preference.