Drain tofu well. In skillet, saute vegetables in oil until soft. Add
tofu and seasonings. Scramble with fork. Cook on medium heat for 2 to
3 minutes. Sprinkle with parsley & serve immediately.
Notes:
The liquid in the tofu can make this dish too wet, or make the tofu
more susceptible to breaking up. To prevent this problem, drain off
the liquid before using the tofu. Place the rinsed tofu on a plate.
Put another plate or bread board on top. Place a weight on top of the
board, such as a can of beans or tomatoes. Allow to sit for at least
15 minutes. Discard excess liquid & pat dry.
The recipe as it is makes for an oriental-style flavour, but adding
oregano, red pepper & onion can make it Italian-style; try it with
any combination of vegetables & spices you fancy. The nutritional
yeast adds a cheesy, nutty taste that's really nice, and great for
vegans, too. I like the Italian-style, tossed into a pita, sprinkled
with mozzarella, then broiled for a second to melt the cheese.
