Tofu Scramble
Ingredients
INGREDIENTS
1 tablespoon olive oil
(1) 14.5-ounce block firm tofu
2 tablespoons nutritional yeast
1/2 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon garlic powder
1/2 teaspoon paprika (we used smoked but regular paprika is fine too!)
2 tablespoons non-dairy milk, unsweetened and unflavored
Optional Toppings: Finely shredded kale, spinach or swiss chard, cooked sauteed onions, peppers, squash or other veggies.
Instructions
DIRECTIONS
1. Press the tofu to remove excess water.
2. Cut the tofu lengthwise into four slabs. Lay the slabs on on a flat surface lined with a clean kitchen towel, then cover them with another towel and place a heavy object on top to squeeze out excess water. Let it press for at least 30 minutes. Once the tofu has been pressed, crumble it into a bowl with your hands and set aside.
3. Heat the olive oil in a pan over medium heat.
4. Add the tofu. Cook, stirring frequently, for 3-4 minutes until the water from the tofu is mostly gone.
5. Now add the nutritional yeast, salt, turmeric and garlic powder. Cook and stir constantly for about 5 minutes. Continue to cook for longer, not stirring for a few minutes at a time, until golden spots form on some of the tofu.
6. Pour the non-dairy milk into the pan, and stir to mix, cooking to desired consistency.
7. Serve immediately with sliced avocado, hot sauce, roasted potatoes, whole grain toast or any other breakfast item.
Adapted from: https://www.noracooks.com/tofu-scramble/
I love breakfast for dinner but some members of my family are not big fans of eggs. We make this for them and they gobble it up!