I modified the following recipe from Kris Carr's recipe on Mightybell). It was really good!
• 2 T olive oil
• 1 container (organic!) firm tofu crumbled
• 1 leaf Swiss chard, chopped into strips
• ½ cup caramelized or sautéed onions
• ½ cup sun-dried / cured tomatoes diced (Do not forget this! It made the dish)
• ½ cup Mushrooms (I used a combination of Shiitake and Portabella)
• ¼ cup nutritional yeast (this was too much for me - I'd reduce it by about half to 1/8 c)
• 1 T tamari or shoyu (I used tamari)
• ½ tsp coarse sea salt
• 1 tsp turmeric
• 1 tsp Herbes de Provence
Some of the ingredients! I get sun-dried tomatoes at my grocery store super cheap - that bag is about $2.99 I think. Organic tofu is not any more than non-organic. And I had some dried mushrooms that I rehydrate. Save the liquid and use later for recipes! Shiitake mushrooms have weight reducing properties.
Tamari is soy sauce without wheat (hence, gluten free). I've been cooking with shoyu, a high quality soy sauce but am trying to go gluten free again for a while. Nutritional or Brewer's yeast kind of tastes like Parmesan cheese (it's great on popcorn). And turmeric is praised for its health properties!! I get that and the herbes de provence (in the tiny bag) in bulk at my grocery store uber-cheap! I have no info on what olive oil is better... I actually want to do some research into cooking oils... anyone have any insight?
Directions: In a hot sauté pan, add oil. Add chard and crumbled tofu. Cook on high heat for 3 minutes. Add remaining ingredients. Continue to cook for 3‐5 minutes. Right before serving, add a handful of fresh chopped basil (if I had it, I'd have done this - I LOVE fresh basil).
It was actually really good! The sun-dried tomatoes really made the dish. They went perfectly with it. The original recipe had some differences but it was great - the only thing I'd change would be to use a little less nutritional yeast. The final product looks like scrambled eggs, doesn't it?!