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Scrambled Tofu Florentine
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Scrambled Tofu Florentine
  • 2 pounds firm tofu, drained
  • 1 1/2 tbsp. Bragg Liquid Aminos
  • 1 1/2 tbsp. water
  • 1 tbsp. Bill's Best Chik'Nish Seasoning
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/4 tsp. turmeric
  • 1 bunch green onions, chopped
  • 1 c. sliced mushrooms
  • 2 large handfuls baby spinach leaves
  • 2 Roma tomatoes, diced
  • 1/2 c. cashews, toasted
  1. Cut drained tofu into bite-size pieces and set aside.
  2. In a warm non-stick skillet, place Liquid Aminos, water, and all the seasoning powders.
  3. Stir to mix. Add the tofu, green onions, and mushrooms.
  4. Toss gently while cooking until the onions and mushrooms are tender.
  5. Add spinach. Continue cooking until spinach is wilted.
  6. Just before serving add tomatoes cashews.
  7. Cover and cook until tomatoes are heated but not juicy.

Serves 8.