You may be wondering, "why on earth is a vegan cook suggesting eggs?" Well, let me tell you. I use tofu with kala namak (which is a sulfur salt) so it creates a flavor and smell of, eggs - but without harming chickens - win win. Given we are in Veganuary, scrambled tofu is a great swap for scrambled eggs!
Ingredients
1 tbsp EVOO
1 (14oz) package of extra firm tofu, drained and lightly pressed to remove excess water
Veggies of choice, chopped or diced: like shallots, mushrooms, and spinach
2 tsp cumin
1 tsp thyme
1 tsp garlic powder
1/2 tsp turmeric
1 tsp salt
1/2 tsp ground pepper
3 tbsp nutritional yeast
1/2 tsp kala namak
Method
Drain tofu.
Prepare veggies.
Make spice mix by mixing together cumin, thyme, garlic powder, turmeric, salt, and pepper with 3 tbsp of water. Set aside.
Heat pan on medium heat.
Add oil to pan, when ready add shallots and cook for 1 min. Next add mushrooms and cook for 3 min.
Now add tofu by crumbling the tofu with your hands to create the "scramble" and cook for 5 minutes.
Add spinach and cook for 1-2 minutes.
Add spice mix and stir to combine (you may need another 3 tbsp of water to fully incorporate the spices).
Next add the nutritional yeast and stir to combine.
Finally, add the kala namak and stir to combine. This is added at the end to ensure the flavor is not cooked off.
Serve in a burrito with avocado and salsa or have it with a slice of sourdough toast and plant based sausage.
This will serve 3-4 people and takes ~15 minutes from prep to plate.
Feel free to switch veggies for onion, peppers, kale, tomatoes, scallions, broccoli - try out different variations and enjoy!
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