*#4 My Best Tofu Scramble and Seasoning Mix

Joann M Lakes Elliott

TOFU SCRAMBLE SEASONING MIX

1 cup nutritional yeast flakes or ½ cup nutritional yeast powder

4 T onion powder

2 T garlic powder

3 T Kala namak (Himalayan black salt)

2 tsp paprika

2 tsp turmeric

2 tsp smoked paprika, optional but I like it added

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 mixture within 2 years.

BASIC SCRAMBLE

1 14oz block Firm or Extra Tofu, drained but not pressed

1 tbsp tofu scramble seasoning mix *see notes

½ tsp carrageenan (optional)

¼ tsp chix'n broth powder

¼ tsp mushroom powder

3 tbsp Cashew Cream Or Cashew/oat Cream *see notes

⅔ cup Filtered Water

½ tsp Black Salt (Kala Namak)

Additional Salt and Black Pepper, to taste

Seasonings of Choice ( Optional ) *see notes

subheading: Crumble the Tofu:

Use your hands to break up the block of Tofu over a large sauté pan. I like to go for medium bite-sized pieces as they will break down during the cooking process. If they are too large, you can always break them up with a spoon later!

subheading: Add the Seasonings:

Bring the pan to medium-high heat on the stove. Add 1 Tbsp Tofu Scramble Seasoning Mix, carrageenan, chix'n broth powder, and mushroom powder then mix well.

If you are adding any extra Seasonings or Veggies to your Scramble, add them here.

subheading: Simmer Away:

Once the mixture starts to sizzle, add the Filtered Water and Cashew Cream to the pan, and bring the mixture to a slow simmer. Reduce heat and allow the Tofu to cook down for 8 to 10 minutes, stirring occasionally to ensure even cooking. The water will begin to evaporate from the pan as it cooks. Stir more often until the Tofu Scramble has thickened to your liking, you’re finished except for the final seasoning!

subheading: Finish with ½ tsp of the tofu scramble seasoning mix:

turn off the heat, then fold the seasoning into the mixture.

Taste the scramble, then add Black Pepper to taste. Serve as desired;

Leftovers will keep in the fridge for up to 5 days.

*Homemade Cashew Cream: add 1 cup of soaked Cashews, 1 cup of Filtered Water, and a pinch of salt to a high-speed blender and process until smooth and creamy. Store leftovers in the fridge for up to one week.

*Homemade Cashew/oats Cream: add ½ cup cashews, 1 cup filtered water, and a pinch of salt to a high-speed blender and process until smooth. Add ½ cup rolled oats or quick oats to blender and process until well incorporated. Approximately ½ to 1 minute.

* Homemade Oat Cream: Add 1 cup rolled oats or quick oats, 1 cup ICE cold water, and a pinch of salt to a high-speed blender blend for 30 to 45 seconds. Let sit a couple of minutes then put through a fine strainer.

*If you have a Nut Allergy, I would recommend sautéeing the Tofu with Oat Cream or in a bit of Extra Virgin Olive Oil or Vegan Butter before adding the water to the pan and simmering the mixture. Tofu scrambles (and other tofu 'egg' dishes) need some fat to help with mouthfeel and carry the flavor.

*Optional Seasonings:

I usually add Garlic Powder, Onion Powder, and a pinch of Cayenne Pepper to my Tofu Scramble to start out, but feel free to add whatever you’d like!

*Other options:

include minced roasted garlic, caramelized onions, dill, spinach, olives, capers, tarragon, thyme, harissa, fresh veggies (broccoli, asparagus, cauliflower, zucchini, etc), bell peppers, green onions, carrots, celery, chili peppers, tomato, salsa.....

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