Esther's Eggy Tofu Scramble!

Esther’s Eggy Tofu Scramble with Chive Flowers + Chives + fresh grated Violife Parmesan + Arugula + Tomatoes + Almond butter on whole grain bread.
Recipe courtesy of Chef Linda of Esther's Kitchen!

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Esther’s Eggy Tofu Scramble
Cuisine: Esther Approved Breakfast, Lunch, Dinner, Egg-free, Gluten-free, Contains Soy
Prep Time: 5 minutes
Cook Time: 8 minutes
Yields: 2-4 servings
Author: Chef Linda | Esther's Kitchen

14 oz/397g package organic firm tofu, drained and not pressed
2 teaspoons Adobo seasoning (Frontier Co-op Organic Adobo Seasoning-Authentic Garlic & Pepper Blend was used)
1/8 teaspoon ground turmeric * 1/4 teaspoon ground black pepper
1 Tablespoon dairy-free butter
1/4 cup nutritional yeast
3 Tablespoons warm water, divided
Kala Namak salt to taste and add an eggy flavor

1. Break up the tofu in chunks with your fingers and add it to a glass mixing bowl. Add the Adobo seasoning, ground turmeric and black pepper. Gently stir with a silicone spatula.
2. Heat a nonstick sauté pan over medium heat. Melt the 1 Tablespoon of dairy-free butter in the pan. Add the tofu and 2 Tablespoons of warm water. The tofu will be runny in the beginning. The water will evaporate as it cooks. Sauté the tofu scramble on medium heat for about 6 minutes.
3. Stir in the nutritional yeast and remaining 1 Tablespoon of water. Cook for 1 more minute.
4. For an eggy flavor, add Kala Namak salt at serving. Store the cooked scramble in the fridge for 2 days.