Plant Based Scrambled Tofu
Prep time: 1 min
Cook time: 10 min
Total time: 11 min
Appliances: 1 non-stick frying pan
350g packet of silken tofu
3 tbsp soy sauce (or tamari if you’re gluten free)
5 tbsp nutritional yeast
⅛ tsp turmeric powder (optional)
Bread of your choice
Carefully cut open and tip to remove any excess water from the carton of silken tofu.
Heat a non-stick frying pan to a high heat, then add the soy sauce followed by the silken tofu.
With a spatula, separate the block into ~4/6 smaller chunks. Don’t break it up too much as it gets softer and breaks up as you mix and cook it gradually. Stir in the turmeric.
Once the soy sauce has evaporated add 3 tbsp nutritional yeast, keep mixing on a mid-high heat for a few minutes, sprinkle on the last 2 tbsp nutritional yeast and stir in. The tofu should have broken down now to the texture of scrambled eggs
Serve immediately on buttered toast with (optional) sliced avocado, and garnished with fresh curly parsley