Creamy Vegan Tofu Scramble
Servings: 4 People
Calories: 289kcal
The first step in this journey is to create a cashew cream with gentle reminders of a creamy scramble. The next area to tacklers is the tofu itself. The tofu needs to be soft, but not so soft that it falls apart and melts into the scramble.
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Ingredients
Creamy Tofu Scramble
- 16 oz silken tofu
- ¼ tsp turmeric
- ½ tsp poultry seasoning
- ½ Tsp salt kosher
- 1 Tbsp olive oil extra virgin
Savory Cream Sauce
- ½ cup cashews balanced and soaked
- 1 Tbsp maple syrup
- ¼ tsp turmeric
- 1 tsp red miso
- 1 tsp rice wine vinegar
- ¼ cup nutritional yeast
- 2 Tbsp olive oil extra virgin
- ½ cup plant milk
- ½ tsp black salt
Instructions
How to make Creamy Tofu Scramble
- Preheat the oven to 400 degrees
- In a small bowl combine the extra virgin olive oil, kosher salt, poultry seasoning, and turmeric, stir to combine.
- Use a fork to slice off ¼ inch thick slices, they do not have to be perfect.
- Place the sliced tofu on a parchment paper-lined baking sheet.
- Use a pastry brush to coat one side with seasoned oil.
- Cook for 15 minutes. The tofu should start to dry out.
- Set aside until time to finish and serve.
How to Make Savory Cream Sauce
- Blanch the cashews in boiling water for 3 minutes, and continue to cook simmer for 5 minutes. Rinse and drain.
- Place all of the ingredients in a high-speed blender, pure until smooth.
- Set aside.
Nutrition
Serving: 4oz | Calories: 289kcal | Carbohydrates: 16g | Protein: 10g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 660mg | Potassium: 397mg | Fiber: 2g | Sugar: 8g | Vitamin A: 69IU | Vitamin C: 0.1mg | Calcium: 94mg | Iron: 3mg