Cooked - Creamy Scrambled Tofu

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Creamy Scrambled Tofu

2.0

400g firm tofu, drained and pressed lightly

2 tablespoons refined coconut oil (or neutral oil)

¼ cup unsweetened soy milk (or oat milk)

2 tablespoons nutritional yeast

½ teaspoon kala namak (black salt)

¼ teaspoon turmeric

¼ teaspoon garlic powder

¼ teaspoon onion powder

2 tablespoons tahini or cashew butter

Pinch of black pepper

Salt to taste

Crumble the tofu with your hands into irregular, bite-sized pieces - don't make it too uniform or mushy
Whisk together the plant milk, nutritional yeast, kala namak, turmeric, garlic powder, onion powder, and tahini until smooth
Heat oil in a non-stick pan over medium heat. Add the crumbled tofu and let it cook undisturbed for 2-3 minutes so some pieces get slightly golden edges
Pour the cream mixture over the tofu and gently fold it in with a spatula. Cook for 2-3 minutes, stirring occasionally and gently
Remove from heat while still slightly glossy and wet - it will continue cooking from residual heat

Pro tips for maximum creaminess:

Don't overcook - this is the biggest mistake

The tahini or cashew butter is what makes it truly creamy

Keep it slightly wet when you pull it off the heat

Kala namak (available at Indian grocers) is a game-changer for that sulfurous egg flavor

#claudeai

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥞Breakfast

CuisineVegan

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 15m

Created 31 weeks ago

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