TOFU SCRAMBLE

 I prefer using firm tofu. Extra-firm is fine as well. There is no need to press your tofu for this recipe; the water will cook out in the first couple of minutes. Place Tofu on a paper towel and try and dry out the tofu as much as possible.

▢ 1 tablespoon olive oil

• ▢ (1) 16-ounce block firm tofu

• ▢ 2 tablespoons nutritional yeast

• ▢ 1/2 teaspoon salt, or more to taste

• ▢ 1/4 teaspoon turmeric

• ▢ 1/4 teaspoon garlic powder

• ▢ 2 tablespoons non-dairy milk, unsweetened and unflavored

• Could also add a 1/4 Teaspoon of Cumin and a 1/4 Teaspoon Chili powder for a southwest flavor

• Could add a 1/2 Teaspoon of Dijon Mustard.

DIRECTIONS:

Add a tablespoon of olive oil to a pan and warm it over medium heat. To crumble the tofu, I place the tofu in the pan, then mash it with a potato masher. That’s my preferred method, but you could also simply crumble it into the pan with your hands, or mash it with a fork. Cook it, stirring frequently for 3-4 minutes.

Next, add the nutritional yeast, salt, turmeric and garlic powder and cook for about 5 minutes, stirring.

Pour in the non-dairy milk and stir. Serve immediately!

If adding onions or peppers - Saute them in the pan for a couple minutes then start this recipe when they soften.