Tofu Scramble Seasoning Blend

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

1 cup nutritional yeast flakes or ½ cup nutritional yeast powder

2 T onion powder

2 T kala namak (Himalayan black salt)

2 tsp paprika

2 tsp turmeric

subheading: Technique:

Place the ingredients in a DRY food processor or blender and process until a fine powder is achieved. Store the seasoning blend in an airtight container in your pantry until ready to use. Use the powder within 6 months.

subheading: For the basic scramble, you will need:

1 block (14 oz.) soft to firm water-packed tofu*

(silken tofu is not recommended for this recipe)

2 and ¼ tsp Tofu Scramble Seasoning Blend (see preceding recipe)

2 T Better Butter (from my cookbooks) or commercial vegan margarine

coarse ground black pepper to taste

note: I personally recommend soft to medium water-packed tofu for the best scramble texture.

Directions at thegentlechef.com

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