The Best Tofu Scramble

Cook Time: 10 mins Servings: Servings: 2 Source:

Ingredients

1 tablespoon olive oil

(1) 16-ounce block firm tofu

2 tablespoons nutritional yeast

1 teaspoon salt

1/4 teaspoon turmeric

1/4 teaspoon garlic powder

2 tablespoons non-dairy milk, unsweetened and unflavored

Directions

Heat the olive oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.

Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes.

Pour the non-dairy milk into the pan, and stir to mix. Serve immediately with sliced avocado, hot sauce, parsley, steamed kale, toast or any other breakfast item.

Notes

Tofu Scramble is also good with all sorts of vegetables mixed in. Vegetables to add before the tofu: 1/4 cup diced onion or a few cloves of minced garlic. Saute in the oil for 2-3 minutes before adding and mashing the tofu. Vegetables to add towards the end: fresh spinach, kale, thin sliced red peppers, small chopped broccoli or fresh sliced/diced tomatoes. Add these after you've added the milk to the tofu, and cook for just a few minutes.

Omit oil if desired to make the tofu scramble oil free.

You can use any kind of non-dairy milk you like, such as soy, almond, cashew, oat or coconut milk. Just make sure it is unsweetened and unflavored.

Nutrition

Serving: 1serving Calories: 288kcal Carbohydrates: 9g Protein: 24g Fat: 18g Saturated Fat: 2g Sodium: 600mg Potassium: 168mg Fiber: 4g Sugar: 1g Vitamin A: 31IU Calcium: 302mg Iron: 3mg