Description
Ok, you’re cravings eggs badly, but you don’t eat eggs (maybe you're vegan, maybe you’re allergic, who knows). Enter this vegan tofu scramble. It’s fluffy, it’s eggy, it’s got tons of flavor and best of all, it has the same texture as scrambled eggs.
Ingredients
Scale
Tofu Scramble
- ⅓ block Firm or Extra Firm Tofu
- 3 tbsp Cashew milk
- 1 tbsp Vegan Butter
- 1 tsp Black pepper
- ½ tsp Turmeric
- ¼ tsp Onion powder
- ¼ tsp Garlic powder
- 2 tbsp Nutritional Yeast
- 1 tsp Kala Namak
Instructions
- In a large pan, crumble up the tofu into small pieces. Then add in the cashew milk, vegan butter, black pepper, turmeric, onion and garlic powder.
- Turn the pan on medium heat and let the tofu scramble cook for about 4-5 minutes – stirring often. Once the cashew milk has begun to dry up and the scramble has reached a softness and consistency you like, turn off the heat.
- With the heat off, sprinkle over the nutritional yeast and kala namak, stir to combine. Then serve up the tofu on a slice of crispy bread, in a tortilla wrap or just on it's own.
Notes
- I highly recommend trying a few pieces of the tofu as it cooks. Then you can gauge if you’d like to add more spices and when the tofu has reached the texture you like.
- The longer you cook the tofu, the drier it will become. Around the 3 minutes mark it’ll be super soft and creamy, the 5 minutes mark is the best of both worlds as the scramble if both soft and creamy but also slightly crisp. Feel free to adjust the cooking time as needed.