Tofu Scramble
Ingredients
- ⅓ cup plain unsweetened almond milk
- 2 tablespoon nutritional yeast
- 2 garlic cloves minced
- ½ teaspoon Dijon mustard
- ¼ teaspoon ground turmeric
- ¼ teaspoon ground cumin
- 1 tablespoon extra-virgin olive oil
- ½ cup yellow onion diced
- 14 ounces extra-firm tofu patted dry and crumbled
- Sea salt and freshly ground black pepper
Serving Suggestions
- Tomatoes, salsa or pico de gallo
- Avocado and/or tomatillo salsa verde
- Sauteéd spinach or kale
- Cilantro
- Whole-wheat, sprouted grain, or corn tortillas
Instructions
- In a small bowl, whisk together the almond milk, nutritional yeast, garlic, mustard, turmeric, cumin, and ½ teaspoon salt. Set aside.
- 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. 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 (I like to add an additional ¼ to ½ teaspoon at this stage) and freshly ground black pepper.
- Serve with veggies, salsa, and tortillas, if desired.
Notes
Credit: Love and Lemons