Scrambled Tofu
Scrambled Tofu
Ingredients
- 1/2 cup (125 ml) creamy soy preparation for cooking (such as Belsoy)
- 1 tsp (5 ml) vegetable broth paste (see note)
- 1 shallot, chopped
- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) semi-firm tofu, rinsed and crumbled (see note)
- 1 tbsp nutritional yeast
- 1/2 tsp garlic or onion powder
- 1/2 tsp turmeric
- 1/8 tsp cayenne pepper
- 2 tbsp chives, finely chopped (optional)
Instructions
- In a small pot over medium heat, warm the soy preparation with the broth paste, while whisking, for 5 minutes or until the broth has dissolved. Keep warm.
- In a non-stick skillet over medium heat, soften the shallot in the oil for 3 minutes. Add the tofu, nutritional yeast and spices. Season generously with salt and pepper. Cook, stirring with a wooden spoon, until the liquid has evaporated, about 6 to 8 minutes.
- Add the creamy soy mixture and cook for 1 minute while stirring or until the tofu mixture is smooth and creamy. Adjust the seasoning. Garnish with the chives, if desired.
Scrambled Tofu