Vegetable Scrambled Tofu

14 oz Nasoya Organic Non-GMO Extra Firm Tofu

Drain the liquid off and rinse the tofu. Place the rinsed tofu on a plate. Place another plate on top. Place a weight on top. Allow it to sit for another 15 minutes. Discard excess liquid and pat dry. and crumble the tofu.

1 Tbsp Oil
1/2 Tsp Mustard Seeds

1/2 Cup Pearl Onions, Chopped
6 Green Chilies, Chopped into 2 Lengthwise Pieces

1 Tbsp Garlic, Grated
1/2 Tbsp Ginger, Grated

1/2 Cup Tomato, Chopped
1/2 Tsp Salt

1/2 Cup Carrot, FINELY Chopped
1/2 Cup Celery, FINELY Chopped 
2 Green Onions, FINELY Chopped
1 Tsp Salt
1/4 Tsp Turmeric Powder

2 Tbsp Mint, Chopped
2 Tbsp Cilantro, Chopped

Heat oil in a pan, add mustard seeds, when it starts to splutter, add onion, green chilies and saute till the color of the onion changes.

Add ginger, garlic, green chilies and saute for few more seconds.

Add tomato, salt and saute till tomato softenes.

Add carrots, celery, green onion, salt, turmeric powder, mix well, cover and cook for 5 more minutes in medium flame.

Add the crumbled tofu and saute for 10 more minutes in medium flame. Switch off the stove.

Add cilantro, mint and mix well.

Yields: 3 Cups
Taste Note: Tastes