Saturday, September 30, 2006

Scrambled Tofu Breakfast Crepes

1 lb. firm water-packed tofu, drained and rinsed
1 12.3-oz. package Mori-Nu tofu, firm or extra firm
1/4 c. nutritional yeast
1 1/2 Tbsp. imitation chicken seasoning
2 tsp. imitation beef seasoning (or Bragg's Liquid Aminos)
1 tsp. Vege-Sal, or other vegetable seasoning
1/4 tsp. garlic powder
1 4.5-oz. can green chilies
1 c. green onions, chopped
3 large potatoes, cooked, cooled and diced
10 9-inch crepes (GF if necessary)

1. Crumble both kinds of tofu into a mixing bowl. Add yeast, seasonings, and green chilies. Set aside.

2. Sauté 1 cup chopped green onions in water until water is gone. Mix in seasoned tofu and simmer approximately 15-20 minutes.

3. Serve wrapped in crepes with your favorite savory toppings, such as Tofutti Better than Sour Cream, diced fresh tomatoes, guacamole, soy cheese, salsa, sliced black olives or shredded lettuce.

Yield: Ten 9-inch crepes

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