Serves 2–3. Adding turmeric to this recipe turns it yellow, the colour of scrambled eggs.
2–3 Tbsp light oil (sesame, canola, etc)
1 celery stalk, sliced
2 carrots, sliced
3 green onions, chopped fine
1/2 tsp turmeric
2 blocks firm tofu (500 g/16 oz)
Umeboshi vinegar to taste (or a dash of salt)
2 green onions, sliced for garnish
Heat the sesame oil in a frying pan. Add the celery and carrots. Add green onions and turmeric and sauté for 1–2 minutes. Crumble tofu with a fork and mix it into the sautéed vegetables. Season with Umeboshi or salt to taste. Cover and cook for 3–5 minutes. Garnish with sliced green onions and serve.
Variations: Add sliced mushrooms, green or red peppers, fresh basil, etc.
Adapted from Vegetarian Tastes of Toronto