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Cheesy Tofu Scramble

What you need: 

1/4 cup nondairy milk, unsweetened or plain
1/4 cup apple cider vinegar
1 to 2 tablespoons Bragg's Liquid Aminos, soy sauce or tamari, to taste
1/2 to 1 cup nutritional yeast
1 1/2 teaspoons paprika or chili powder
1 tablespoon oil
1 pound firm tofu, squeezed
1 teaspoon salt
pepper, to taste
1 teaspoon hot sauce, optional
3 to 4 tortillas, warmed, optional

What you do: 

1. Mix nondairy milk, apple cider vinegar and bragg's in a bowl. Add nutritional yeast and paprika.
2. Heat oil over medium heat. Crumble tofu into oil and cook for 3 minutes, scrambling tofu in pan.
3. Pour in the liquid mixture and continue to cook until all the liquid is absorbed. Salt and pepper to taste; add hot sauce, if desired.
Can be eaten as a scramble, or add scramble to center of tortilla, wrap the bottom section up midway, then fold over both sides. If using for travel-style breakfast, wrap in plastic wrap or baggie, and unwrap the top while eating, keeping the bottom wrapped/ or in baggie to prevent spillage!
Source of recipe: I wrote this recipe.

Preparation Time: 
5 minutes, Cooking time: 10 minutes
Cooking Time: 
10 minutes
Servings: 
3 to 4

SO HOW'D IT GO?

I make this all-the-time and I think the rice milk makes it taste VERY egg-like, (my mom used to add a little milk to scrambled eggs, which is where I got the idea...)  Today I made some and added 1/4 cup of homemade veggie broth instead of the rice milk and it tasted less egg-ey but still good.  I think I'm going to use the remainders and make an "egg-salad" for lunch with veganise, mustard and chopped celery.

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I made this again this morning and a note that with 2 tbls. of braggs you defintely want more nutritional yeast, (1 cup may still be too much for non-nut. yeast people,) and a little less salt,
(.5 teaspoon)

Try it its sooo good!

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