EASY and delicious, nutty, savory tofu scramble made with only 10 ingredients. A whole new way to enjoy this vegan breakfast staple.
- 14 oz extra firm tofu
- 1/2 cup chopped onion
- 1 clove fresh garlic minced
- 1/2 cup red bell pepper thinly sliced
- 1 handful kale (optional)
- 1 cup raw cashews roasted
- 1 clove fresh garlic
- 4 tbsp nutritional yeast
- 1 tsp turmeric
- 2 tsp salt-free seasoning blend
- 1/4 tsp black pepper
- 1 tsp salt
- 1 cup filtered water
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Drain tofu and cut into 1/2" pallets. Press for 15 minutes
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While the tofu is pressing, measure out cashews on a baking sheet and roast in your toaster oven at 400F for 3 minutes, or until fragrant and roasted
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Add crema ingredients to a food processor (garlic, nutritional yeast, turmeric, no-salt seasoning, black pepper, salt, filtered water, and roasted cashews). Blend until smooth (about 2 minutes).
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Chop onion and mince another clove of garlic.
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Once the tofu is finished pressing, heat some oil or butter in a skillet on medium heat. Add sliced pepper, chopped onion and minced garlic. Saute until soft and fragrant.
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Add tofu to pan and gently break into scramble pieces with a fork. Cook 3-5 minutes.
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Cover tofu + veggies with cashew crema (you might not need it all) and cook for another 3 minutes.
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Optional: top with kale and sauté for another minute. Serve.