Tofu Scramble
A delicious and nutritious plant-based alternative to scrambled eggs, packed with protein and flavor.
Equipment
- Large Skillet
- Small Bowl
Ingredients
- 1/3 cup unsweetened almond milk
- 2 Tbsp. nutritional yeast
- 2 cloves garlic (minced)
- 1/2 tsp. Dijon mustard
- 1/4 tsp. ground turmeric
- 1/4 tsp. ground cumin
- 1 Tbsp. extra virgin olive oil
- 1/2 cup diced yellow onion
- 14 oz. extra-firm tofu (patted dry and crumbled)
- Sea salt and freshly ground black pepper (to taste)
Instructions
- In a small bowl, whisk together almond milk, nutritional yeast, minced garlic, Dijon mustard, turmeric, cumin, and 1/2 tsp sea salt. Set aside.
- Heat olive oil in a large skillet over medium heat.
- Add diced onions, sprinkle with sea salt and black pepper, and sauté for about 5 minutes until soft and translucent.
- Add crumbled tofu to the skillet and cook for 3 to 5 minutes, stirring gently.
- Reduce heat to low and pour in the almond milk mixture, stirring to coat the tofu and onions. Cook on low for another 3 minutes.
- Taste and adjust seasoning with more salt and pepper if desired. Remove from heat and let sit for a minute before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3 to 5 days. Reheat using a skillet or microwave.