I recently discovered how good tofu can be when you scramble it. Basically, you mash it up.
This recipe has wayyy too much salt in the soy sauce, but it's ridiculously good. You say, eh, it's okay - and then you notice you ate it all up.
Carrot-Tofu Scramble
2 Tbsp. oil
1 lb. carrots, grated
1 lb. extra-firm tofu, drained and crumbled
1/3 cup soy sauce
1/3 cup sesame seeds (optional)
1 tsp. dark sesame oil (I've never used this, never missed it.)
1. In a skillet, heat oil over medium heat.
2. Cook carrots, stirring, for 15 minutes.
3. Add the tofu and cook, stirring, until the carrots are soft, about 5 more minutes.
4. Add soy sauce and sesame seeds. Cook 1 minute more.
5. Stir in the sesame oil.
6. Serve hot.
Serves 4.
203 calories, 13 g fat, 16 g carb, 4 g fiber, 12 g protein per serving.
This is from the Vegetarian Times Complete Cookbook.