Prep: 10 minutes Cook: 10 minutes
By Heather McDougall
This recipe is adapted from VeganDad's blog on scrambled tofu. I serve this with roasted potatoes and toast for my boys. For me, on the side, I serve sauteed kale and peanut sauce or salsa. Delicious!
- 6-8 ounce package firm tofu
- 1 tsp onion powder
- 1 tbsp Dijon mustard
- 1/2 tsp tumeric
- 1/2 tsp salt
- freshly ground white pepper (optional)
- 1 tbsp nutritional yeast
- 1 tbsp non-dairy creamer
Heat a non-stick frying pan over medium heat. Drain water off the tofu and crumble into the pan. Cook for 3-4 minutes, until tofu begins releasing its water.
Add the rest of the ingredients except the creamer and mix well. Cook for about 10 minutes, stirring regularly, lowering the heat if the tofu begins to stick. The idea here is to let the water evaporate and the tofu firm up. You want to keep the heat high enough to facilitate this evaporation.
Add creamer and mix well. Allow some of the liquid to evaporate, remove from heat and serve.