Garlicky Asian Style Scrambled Tofu

Ingredients

1 onion, sm-med

3-5 garlic cloves

1 cup mushrooms (buttons, baby bellas, or shitakkes)

2-3 cup frozen or fresh mixed vegetables (I used broccoli, peppers, peas, and green beans)

0.5 cup sliced water chestnuts and/or carrots

0.5 tsp crushed red pepper (can substitute whole chilis to taste)

0.5 tsp ground black pepper

0.5 tsp dried oregano (or 1-2 tsp fresh)

1 tsp vogue vegebase vegetable boullion (or another low-sodium boullion)

1-2 tsp Bragg's liquid aminos (or low-sodium soy sauce)

Pinch powdered ginger (or 0.25 tsp fresh ground)

0.5 tsp ground cinnamon

0.5 tsp "gravy master" browning sauce

0.5 tsp curry powder/turmeric

0.25 tsp ground cumin

2 tsp vinegar (red/white wine, cider, or rice)

corn starch (2 tsp, as needed)

water for steam-frying

*Vegan *Low-Sodium *Low-Fat. Crave Scrambled Eggs, But Without The Cholesterol And With An Asian Flair? Here's A Dish For You!

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