Name: Porcini Tofu Scramble
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 0.5 oz dried porcini mushrooms; 1 null bell pepper ((red, green, or combination)); 2 null zucchini; 2 cloves garlic (minced); 14 oz extra-firm tofu (water-packed); 0.25 cup fresh basil (chopped, packed (or 1 tsp dried to seasoning mix)); 2 tbsp water ((optional: 3-4 drops truffle oil mixed with water for flavor)); 0.25 cup nutritional yeast; 1 tsp onion powder; 0.125 tsp chipotle pepper (or cayenne pepper); 0.5 tsp celery salt; 0.25 tsp smoked paprika; 0.5 tsp thyme; 0.5 tsp turmeric; 0.5 tsp salt (to taste); 0.25 tsp black pepper; 2 tsp cornstarch; 1 pinch black salt (Kala Namak, optional; adds an eggy taste but use sparingly)

Instructions

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1

Put the dried porcini mushrooms (0.5 oz) into a bowl and cover them with boiling [water]. Allow them to soak until soft, about 30 minutes. Pour soaking liquid through a coffee filter and save it for another use. Remove mushrooms from filter, rinse, and chop into bite-sized pieces.
2

While the mushrooms are soaking, chop the pepper (1 bell) and cut the zucchini (2) into cubes. Mix the seasoning ingredients (nutritional yeast (0.25 cup), onion powder (1 tsp), chipotle pepper (0.125 tsp), celery salt (0.5 tsp), smoked paprika (0.25 tsp), thyme (0.5 tsp), turmeric (0.5 tsp), salt (0.5 tsp), black pepper (0.25 tsp), cornstarch (2 tsp), black salt (1 pinch)) in a small bowl. Mash the extra-firm tofu (14 oz) with a potato masher or crumble it with your hands.
3

Heat a large, non-stick skillet over a medium-high burner and add the [bell pepper]. Sauté for 2 minutes. Add the [zucchini] and garlic (2 cloves) and sauté for another minute. Add water (2 tbsp), cover, and cook until the zucchini is softened, about 4 minutes. Add the mushrooms, [tofu], and seasoning mix and stir well. Add the water (2 tbsp) (optional: with truffle oil if desired). Stir well, turn heat to low, and cook for 5 to 10 minutes. Test seasonings, adding more [salt] if necessary. Serve hot.