The Best Tofu Scramble

sbs.com.au

Rocca

subheading: Sauce:

35 g (¼ cup) plain flour

15 g (¼ cup) nutritional yeast

¼ tsp ground turmeric

¼ tsp sweet paprika

½ tsp black salt (optional, but worth getting)

250 ml (1 cup) soy milk

1 tsp dijon mustard

2 tbsp Nuttelex or other dairy-free margarine (see Note)

subheading: Scramble:

1 tbsp butter

1 tbsp olive oil

½ onion, finely chopped

2 garlic cloves, crushed

½ jalapeno, finely chopped (seeds removed for a milder taste)

500 g extra-firm tofu, drained and crumbled into biggish chunks

small handful of your favourite herb

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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