Any other veggies you like: Zucchini, peppers, celery, spinach
1 package tofu, drained and mashed
2-3Tbsp Nutritional Yeast
1-2tsp onion powder
1 tsp garlic powder
1 tsp smoked paprika
1/2tsp chili powder
1 tsp turmeric (for colour mostly)
1-2 Tbsp Ketchup/BBQ sauce
Salt and pepper to taste
**or if you can find it, black salt!**
A few tbsp vegetable broth or water
Slice or dice onions and mushrooms.
In non-stick pan on medium heat, add 1 tsp oil and onions. Fry until onions are translucent and fragrant. Add mushrooms, stir and cover. Let cook on med-low for 5 min, allowing the mushrooms to release their juices.
Mash drained tofu in a bowl. Set aside. It can be chunky, it supposed to mimic eggs, so do it however you like 🙂
In a smaller bowl, combine nooch, spices and ketchup. Stir with a fork. Add vegetable broth or water as needed to create a thick, smooth liquid, almost a paste.
After the mushrooms have cooked, add tofu and any other veggies you wish (except spinach, add that at the very end). Add the nooch sauce and stir to coat. Fry the mixture until the tofu is just beginning to brown.
Serve with toast and hashbrowns.
This will keep in the fridge for up to a week and often becomes more flavorful as the week goes on. 1tsp oil 1 medium onion, sliced or diced ½ lb container mushrooms, sliced or diced Any other veggies you like: Zucchini, peppers, celery, spinach 1 package tofu, drained and mashed 2-3Tbsp Nutritional Yeast 1-2tsp onion powder 1 tsp garlic powder 1 tsp smoked paprika 1/2tsp chili powder 1 tsp turmeric (for colour mostly) 1-2 Tbsp Ketchup/BBQ sauce Salt and pepper to taste **or if you can find it, black salt!** A few tbsp vegetable broth or water
Chelsea's Vegan EXTRAVAGANZA 