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Those Vegan Chefs

Creamy Vegan Tofu Scramble

5 from 1 vote
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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Prep Time 35 minutes
Cook Time 1 hour
Total Time 1 hour 35 minutes
Servings: 4 People
Course: Breakfast
Cuisine: American
Calories: 289
Ingredients Method

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

Method
 

How to make Creamy Tofu Scramble
  1. Preheat the oven to 400 degrees
  2. In a small bowl combine the extra virgin olive oil, kosher salt, poultry seasoning, and turmeric, stir to combine.
  3. Use a fork to slice off ¼ inch thick slices, they do not have to be perfect.
  4. Place the sliced tofu on a parchment paper-lined baking sheet.
  5. Use a pastry brush to coat one side with seasoned oil.
  6. Cook for 15 minutes. The tofu should start to dry out.
  7. Set aside until time to finish and serve.
How to Make Savory Cream Sauce
  1. Blanch the cashews in boiling water for 3 minutes, and continue to cook simmer for 5 minutes. Rinse and drain.
  2. Place all of the ingredients in a high-speed blender, pure until smooth.
  3. Set aside.