My Simple Saturday Email to you is My Tofu Scramble
It’s EXCLUSIVE as I don’t think I’ve emailed it to you in the past.
I look forward to your success and feedback.
Ingredients:
- 1 lb Super firm tofu (you can use extra firm but I find this the least watery)
- 1/2 Onion grated
- 1/2 Green bell pepper chopped
- 1/2 Red bell pepper chopped
- 1/4 tsp Turmeric powder
- 1 T Onion powder
- 1 T Garlic powder
- 1/4 Tsp fresh black pepper
- 1 T dry chives
- 1 T dry parsley
- 1/2 tsp crushed red peppers (optional)
- 1/3 cup nutritional yeast
- 1 T Tamari sauce – low sodium
- 1-2 tsp Kala Namak or Indian “black” salt
- Preheat oven to 400°
Add all dry ingredients except “black” salt in a large mixing bowl and combine. Add in the Tamari sauce and give another stir.
Rinse tofu, pat dry and squeeze any water from it with a clean kitchen towel or paper towels. Crumble in the tofu and combine carefully with the other ingredients to ensure tofu doesn’t breakdown into too small of chunks as it will shrink as it cooks.
Spread over a cookie sheet lined with parchment paper.
Bake 20 min. Toss and bake another 20 minutes. This may take more or less depending on the oven but you want the tofu lightly browned but soft on the middle. Note, it will get firmer as it cools.
Add the “black” salt during your final toss of the scramble just before serving. The fragrant, sulfuric smell mimics eggs which guests will be attracted to. Know that you can add the salt during cooking but it will only make it salty as the sulfuric smell and taste leaves as it cooks with the scramble.
Enjoy over toasted Ezekiel bread, tortilla of choice or simply along side some baked hash browns (oil free of course).
Know the black salt is actually a dull pink. It is a nice combo to plant-based quiche and my eggless tofu salad. It’s great for the carnivores in your life when they visit. They will not complain, trust me.
I love you for being here with me. ✨💛
I hope you enjoy making and savoring this recipe. Let me know how it turns out on my Facebook, and feel free to share your photos and feedback! 💚
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
