Herbed Tofu Scramble (Oil-Free)
Perfect for brunch, this herbed tofu scramble is an oil-free, dairy-free alternative to scrambled eggs.
Equipment
- large bowl
- large nonstick skillet
Ingredients
- 1 14-ounce package firm or extra-firm tofu drained and pressed
- 2 tablespoons nutritional yeast
- 2 tablespoons unsweetened almond milk (or other unsweetened nondairy milk)
- 1½ teaspoons herbes de Provence
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kala namak
- 1 teaspoon lemon juice
- freshly cracked black pepper to taste
Instructions
- Make the nutritional yeast blend: In a large bowl, whisk together the nutritional yeast and nondairy milk.
- Add the tofu and seasoning: Using your hands, crumble the tofu into the large bowl. Add the nutritional yeast/milk blend as well as the herbes de Provence, garlic powder, onion powder, turmeric, and kala namak. Mix well with your hands until the seasoning evenly coats the tofu.
- Cook: In a large nonstick skillet, heat 2 tablespoons of water over medium heat. Add the tofu-and-seasoning mixture and heat, stirring occasionally, for about 5 to 8 minutes.
- Finish and serve: Remove from heat. Add the lemon juice and black pepper, stir well, and serve.
As an optional side dish:
- In a medium nonstick skillet, combine ½ cup diced mushrooms and 2 handfuls of baby spinach with a teaspoon of low-sodium tamari.
- Sauté until spinach has wilted and mushrooms are fork-tender.