Nutritarian Tofu Scrambled Eggs

 

INGREDIENTS

• 1 package firm tofu (14 ounces)
• 1/2 cup low sodium veggie broth
• 1 tsp garlic powder
• 1/4 cup nutritional yeast, fortified (see notes if using unfortified)
• ground pepper, to taste (optional)

INSTRUCTIONS

1. Drain your tofu well, keeping it inside the tray.  Score into cubes with a sharp knife.

2. Add 1/2 cup veggie broth to a large skillet and set to medium-high heat.  Turn exhaust fan onto high to help absorb liquid.   

3. Add tofu to heated skillet and continue to chop it up using a kitchen spatula.  Cook tofu for another 7 to 10 minutes.  Add 1/4 tsp. ground garlic.  

4. Once almost all the liquid has been absorbed add the nutritional yeast and ground pepper to taste.  If you're using unfortified nutritional yeast add 1/4 tsp. ground turmeric for color.   

5. The eggs are ready when they just start to stick to the pan and there's no liquid remaining. 

   
   

   Courtesy of Kristen Hong