Scrambled Tofu

MASH 1 lb. fresh tofu into fine pieces and set aside.

WHIZ in blender:

1 tsp. salt

1/2 c. water

1/4 c. raw cashews

1/4 tsp. garlic powder

2 tbsp. cooked carrots

2 tsp. onion powder

1 tbsp. nutritional food yeast

1/8 tsp. ground marjoram (opt.)

1 tsp. lemon juice

MIX with mashed tofu. ADD 1 tbsp. parsley flakes. POUR into 2-inch deep casserole dish.BAKE at 350° for one hour, or until set. May also “scramble” in a non-stick skillet.