Tofu Scramble (V, V+, GF)

November 10, 2019

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By: Meg Wert

Seasonings:
1/2 cup nutritional yeast (can be found in the bulk section or in bag in the spice aisle of your local grocery store).
2 1/2 teaspoons curry
1 1/2 teaspoons Garam Marsala
1/2 teaspoon garlic salt
1/2 teaspoon tumeric
1 teaspoon ground cumin
1/4 teaspoon chili powder
3/4 cup very hot water
Salt and pepper to taste
Veggies to saute (select those you like, what I use is listed below):
1 small onion (diced)
1 1/2 teaspoons garlic
1/2 cup diced peppers
4 ounces chopped mushrooms (baby portobella)
3/4 cup roasted corn kernels (if not in season, get a bag from the freezer section)
1 package Extra firm tofu (14 - 16.5 ounces)-Pressing removes water
1/2 cup vegan cheese (I use Daiya cheddar)
1/4 cup vegan parmesan (I use Good Earth)
**For heat 1 habanero pepper

Step 1 Dice the onion and then, taking the pepper(s), remove seeds and dice.
Step 2 Add them to a saute pan with a bit of oil or vegan butter and start to cook.
Step 3 Dice the baby portobella mushrooms into small pieces and, after onions are translucent, add them to the pan and continue cooking. Add the corn kernels and mix in. When the corn is heated, set all the sauted vegetables to the side in a bowl.
Step 4 In a medium bowl, combine the nutritional yeast and all of the seasonings. Mix dry ingredients together.
Step 5 Then pour in Very Hot water and mix together thoroughly.
Step 6 Next take the tofu out of the package and drain the water by pressing. (This can be done wrapped in paper towels and placed on a plate and pressing down on it, or it can be done between both hands over the sink and pressing together).
Step 7 Take the tofu and slice then cube.
Step 8 Then using the same pan that you used to saute the vegetables, place the cubes of tofu in. With the back of a fork, press down on the pieces breaking the tofu to more of a crumble.
Step 9 Pour over the tofu the seasoning mixture and stir in thoroughly.
Step 10 Cook on medium heat, stirring occasionally, while the liquid evaporates.
Step 11 Then add in the sauteed vegetables and the cheddar cheese and blend together.
Step 12 Remove from heat and salt and pepper as needed.
Step 13 When serving, I top with the vegan parmesan.