Chef Evanice's Tofu Scramble

Now, while there’s plenty of delicious plant based eggs on the market, I’m still a sucker for a tofu scramble and find it a more sustainable option as the ladder has me buying and recycling too much plastic for very little use. This recipe, when doubled, yields up to 6 meals when incorporated into a complete breakfast. This is my go-to tofu scramble I use to eat in a breakfast sandwich, with a plant based sausage on the side, or in breakfast tacos / burritos. This recipe is enough for two to three breakfasts. I usually mix it all up, and cook just what I need that morning while saving the rest in the fridge for the next day.

Ingredients:

8oz firm or extra firm tofu, drained and patted down with a paper towel

1 T tahini

1 t black bean garlic sauce (the kind you find at Asian markets or isles)

1 T nutritional yeast

1/2 t granulated garlic

1/2 t kala namak

1/2 t ground turmeric

1/8 t ground cumin

1 T plant butter for frying

pinch of salt to taste

*keep in mind, kala namak is salt, and the black bean garlic paste is salty, so if your’e sensitive to salt I recommend tasting it first, then adding a bit of a pinch more if you see fit.

Directions:

Crumble the tofu with your hands until all resembles crumbles. I like a more rustic crumble with some larger pieces mixed in. Don’t think about it too much, just give it a few squeezes with your hands.

Add all ingredients into a bowl, minus the plant butter, and mix until incorporated.

Set a griddle or skillet to medium high, add the plant butter. Once the butter starts to sizzle, you’re ready to rock. Add in the scramble, and allow to cook until golden then flip. Continue this on each side until vibrant golden brown then serve. If you’re feeling extra lush, Adding a couple teaspoons more of butter makes this irresistible.