High-Protein Tofu Scramble
#breakfast
#high-protein
#tofu
#scramble
#vegan
#meal-prep
From: Ian Seddon's Cookbook
🥘 Ingredients
- super-firm tofu 1
- garlic powder ½ tsp
- onion powder ½ tsp
- chipotle chili flakes crushed chipotle chiles ½ tsp
- paprika ¼ tsp
- ground turmeric ¼ tsp
- kala namak AKA Indian black salt ½ tsp
- Freshly
- good-quality tahini 1 tbsp
- nutritional yeast 2 tbsp
- soy milk ½ cup
- extra virgin olive oil 1 tbsp
- Sea
📝
If you bought extra-firm tofu, start the recipe by pressing the tofu. Drain the tofu, then slice the block into 4 slabs, lengthwise; cover the slabs with a few paper towels or a thin dish towel, then weigh them down with your heaviest cookbook. Press for 10 to 15 minutes. Alternatively, use a tofu press (don’t slice the tofu into slabs first). While your tofu is pressing, make the Eggy Sauce. Storage: Store leftover scramble in an airtight container in the fridge for up to 5 days. Reheat in a frying pan or in the microwave, adding a splash of milk to moisten. Nutrition boost: Serve with Roasted Sweet Potatoes.
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1Gather: super-firm tofu . For the eggy sauce: garlic powder , onion powder , chipotle chili flakes crushed chipotle chiles , paprika , ground turmeric , kala namak AKA Indian black salt , Freshly cracked black pepper, good-quality tahini , nutritional yeast , soy milk , extra virgin olive oil , Sea salt or kosher salt to taste.
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2Drain the tofu and pat dry, but no need to press. Using your hands, tear the tofu into chunks, not too big or too small.
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3Make the Eggy Sauce. In a bowl, whisk together the garlic powder, onion powder, chipotle chili flakes, paprika, turmeric, kala namak, black pepper to taste, tahini, and nutritional yeast. Pour in the milk gradually and whisk until you have a nice sauce.
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4Heat a large nonstick frying pan over medium-high heat with the oil. Once the oil is hot, add the tofu to the pan, and fry until it’s lightly browned, 5 to 7 minutes. Stir occasionally but not too often to allow the exterior to get lightly browned. Break up any large chunks of tofu with your spatula but don’t break it up too finely.
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5Add the Eggy Sauce and fold to combine, using a silicone spatula to coat each piece of tofu with the sauce. Continue frying the tofu until you reach your desired texture and consistency. If you prefer your scramble on the dry side, cook for a few minutes. If you prefer it on the wet side, cook for just 30 to 60 seconds.
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6Finish the scramble with a few shakes of kala namak. Taste, and add a pinch of kosher salt or sea salt as needed.