RECIPE CREATED BY: Elly
TIME REQUIRED: 10 mins
WHAT YOU’LL NEED:
1T Nuttelex Buttery Spread (optional)
1 block of tofu
1t Ceres Organics Garlic Powder
½ t Ceres Naturals Sea Salt
½ t Ceres Organics Turmeric Powder
½ t Black pepper
2T Braggs Nutritional Yeast
½ C Isola Bio Soy Milk
WHAT TO DO:
Warm up your pan and add the Nuttelex if using, if your pan is non stick it will be fine without.
Cut the end of your tofu pack and squeeze any excess liquid out, feel free to press it properly beforehand but this gal doesn’t have time for that nonsense in the A.M!
Crumble the tofu into the pan, you don’t need to be too precious about it as it will break up when you stir in the seasonings anyway. Cook for a minute or 2.
Add all other ingredients except the soy milk. Sprinkle them over and then give it a good stir, thanks to the turmeric it will turn a beautiful bright yellow colour!
Leave to cook for another few minutes, when the tofu seems mostly cooked, add the soy milk and mix it well. Continue to cook (for a couple minutes) until the consistency feels right for you. You can leave it quite egg-y or let the soy milk evaporate a little more.
Serve on toast, or my fave is on an English muffin with some mushrooms on the side.
JAZZ IT UP:
There are basically no wrong answers with scrambled tofu!
You can add any vege you like: capsicum, mushroom, spinach, onion, tomato, zucchini etc. Mix them in or serve them on the side.
You can also top with parsley, other herbs, or spring onion for a bit of a fancy look!