Tofu Scramble
User Reviews
5
Tofu Scramble
Description
This Tofu Scramble begins by whisking together almond milk, nutritional yeast, minced garlic, Dijon mustard, turmeric, cumin, and salt, creating a flavorful seasoning mixture. Separately, diced yellow onions are sautéed in olive oil until tender and lightly softened.
Crumbled extra-firm tofu is then added to the onions and cooked briefly until heated through. The seasoning mixture is incorporated next, simmering gently over low heat to allow the tofu to absorb the flavors and develop a texture reminiscent of scrambled eggs. The turmeric adds a yellow tint typical of scrambled eggs, while the mustard and cumin bring mild tang and warmth.
Salt and freshly ground black pepper are adjusted to taste toward the end. The result is a plant-based scramble with savory depth and aromatic spices suitable for breakfast or a light meal.
Ingredients
- ⅓ cup almond milk unsweetened
- 2 tablespoons nutritional yeast
- 2 garlic minced, cloves
- ½ teaspoon Dijon mustard
- ¼ teaspoon Turmeric ground
- ¼ teaspoon cumin ground
- 1 extra virgin olive oil tablespoon
- ½ cup yellow onion diced
- 14 ounces extra-firm tofu patted dry and crumbled
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
Instructions
- In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add the onion and pinches of salt and pepper and cook until soft, about 5 minutes. Stir in the tofu and cook for 3 to 5 minutes, until the tofu is thoroughly heated. Reduce the heat to low and stir in the almond milk mixture. Cook for 3 minutes, stirring occasionally. Season to taste with more salt (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
User Reviews
Overall Rating
5
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