For those of you who are watching your cholesterol, this is very similar to scrambled eggs w/veggies. I make this frequently. There are two ingredients that make it taste extra "eggy"...the Kite Hill almond cream cheese, and the Himalayan black salt (Kala Namak.) Kite Hill is a little expensive (but soooo good) and can usually be found at Whole Foods Market and the black salt (inexpensive) can be found online. Even if you aren't looking for healthy foods, or wathcing your weight, this is pretty tasty!
Tofu Veggie Scramble
1/2 Cup Vegetable Broth
1 Clove Garlic
1/4 Teaspoon Tumeric
1/4 Paprika
1-2 Teaspoons Black Salt
1/2 Chopped Onions
1/2 Cup Chopped Red Bell Peppers
1 Cup Chopped Mushrooms
1 Cup Broccoli
1 Block Extra Firm Tofu Drained
3 Tablespoons Kite Hill Cream Cheese
1 Teaspoon Chia Seeds
Heat up a large, non-stick skillet to medium heat. Add broth, garlic, tumeric, paprika and salt. Simmer for about 1 minute to blend the flavors. To this, add all of the veggies and saute until tender. Add the block of tofu and smash it up in the pan, while stirring in the veggies. Stir in the cream cheese and chia seeds. Adjust the black salt and any other seasonings to taste. I like this rolled up in a tortilla with Tapatio, or Gochujang sauce. You can also vary the veggies to your liking. (WW SPs came to only 2...6, if you add a whole wheat tortilla.)
~ C