Vermont Soy Tofu Scramble Stir Fry


This recipe is adapted from a large one created by Connor Graham for Vermont Soy. Connor is a 2009 NECI grad and has recently joined the team at Vermont Soy.

1 TB oil
1 small red onion
thumb sized piece of ginger, minced
3 cloves garlic, minced
3 oz frozen zucchini (or cabbage!)
1 medium carrot
1 10-14 oz package tofu scramble
2 oz OJ
2 TB tamari
2 TB rice wine vinegar

Heat a large skillet on medium high w/ oil and add sliced red onions. Cook the onions, stirring occasionally for about 2-3 minutes. Add the ginger and garlic to the onions and stir until evenly distributed. After about 1 minute, add the shredded carrots and zucchini to the stir fry mixture. Cook and stir for a several minutes. Add the tofu scramble to the veggies and stir until the mixture is well blended. Increase your heat slightly just before adding the OJ, tamari, and rice wine vinegar. Allow the juices to reduce slightly until nearly all liquid is incorprated into the stir fry. Remove from heat and serve.

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