Get ready for a delightful and nutritious start to your day with this Tofu Scramble! Packed with protein and flavor, it’s a fantastic vegan alternative to traditional scrambled eggs.
Tips for Perfection
Make sure to pat the tofu dry well; it helps achieve a great texture! And don’t skip the nutritional yeast—it adds a wonderful cheesy flavor!
Favorite Parts
The golden hue from turmeric makes this dish not only tasty but beautifully vibrant. Trust me, you’ll love it!
Ingredients
- Liquid Ingredients:
-
-
-
- Spices:
-
-
- Vegetables:
-
-
- Main Ingredient:
-
- Seasoning:
-
- Cooking Oil:
-
Instructions
- Prepare the Almond Milk Mixture:
-
Step 1- Whisk Ingredients: In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
- Cook the Tofu Scramble:
-
Step 2- Sauté Onions: 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.
-
Step 3- Add Tofu and Milk Mixture: 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 and freshly ground black pepper.
Nutrition
- Calories: 250, Fat: 15g, Carbs: 10g, Protein: 20g
Cooking techniques
Sautéing the onions first helps to build a flavorful base for your scramble. Make sure to reduce the heat when adding the almond milk mixture to avoid curdling.
Variations or substitutions
Feel free to swap out the spices based on your preference! You can add diced bell peppers or spinach for extra veggies.
Storage tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.
Notes
This dish is a fantastic source of plant-based protein and is naturally gluten-free!
