Vegan Delight: Mouthwatering Creamy Scrambled Tofu on Toast with Aromatic Herbs
A flavorful american brunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 12 oz firm tofu, drained and patted dry 4 tbsp nutritional yeast 1 tsp turmeric powder 1/2 tsp black salt (kala namak) 1 cup unsweetened almond milk 1/4 cup fresh chives, chopped 1/4 cup fresh parsley, chopped 1/4 cup fresh cilantro, chopped 8 slices of whole
- grain bread, toasted Salt and pepper, to taste
Instructions
- In a large bowl, crumble the tofu using your hands or a fork until it resembles the texture of scrambled eggs.
- Add nutritional yeast, turmeric powder, black salt, and almond milk to the tofu. Stir well to combine.
- Heat a non stick skillet over medium heat. Pour the tofu mixture into the skillet and cook, stirring occasionally, until it reaches your desired consistency (about 5 7 minutes).
- Season with salt and pepper to taste. Fold in the chopped chives, parsley, and cilantro. Cook for an additional minute, then remove from heat.
- Spoon the scrambled tofu onto the toast slices, and serve immediately.
Chef’s Insight
The key to a perfect scramble is using firm tofu and cooking it over medium heat, stirring occasionally.
Notes
Feel free to customize this recipe with your favorite herbs or spices.