A filling breakfast, lunch, or dinner – all the bases covered
Prep & Cooking: 20-30 minutes
1 package extra firm tofu
1 tbsp olive oil (optional)
1 large bell pepper, diced
½ white or yellow onion, diced
½ cup cremini or button mushrooms chopped
1-2 cloves garlic, minced
2 tbsp yellow mustard
1 tbsp Dijon style mustard
½ tsp onion powder
1-2 tsp turmeric powder
salt and pepper to taste
finely chopped green onion or parsley to garnish (optional)
Drain water from the tofu package, remove tofu and gently squeeze the block; applying enough pressure to release some liquid. You may want to do this over the sink in a colander.
Wrap the tofu in paper or cloth towel and place on a plate large enough to catch any liquid that will drain. To speed the draining process, place a heavy object securely on top. I find a can of beans works well; this will allow excess water to drain before crumbling the tofu and should be done for a minimum of 10 minutes.
In a large, high-sided pan, over medium heat, warm the oil and sauté the onion, and garlic until translucent, being careful not to burn the garlic.
Add the chopped pepper to the pan and then the tofu, crumbling it into the pan into small pieces. Brown the tofu pieces for 5-7 minutes, stirring frequently to avoid sticking. Add the chopped mushrooms and continue stirring to incorporate all of the ingredients for an additional few minutes.
When all of the vegetables are cooked and the tofu is lightly browned, add the mustards and seasonings. Stir the mixture to evenly distribute the mustard and spices and allow to cook uncovered for an additional 5-7 minutes.
Remove from the heat and garnish with chopped green onion. Serve on its own, with toast or in a breakfast wrap.
Tips & Variations: