Mushroom & Dill Tofu Scramble
Servings 4
Ingredients
- 2 Tbsp nutritional yeast
- 2 Tbsp tahini
- 2 Tbsp fresh dill chopped
- 1 Tbsp gluten-free Tamari or soy sauce
- 2 1/2 tsp dijon mustard
- 1/2 tsp turmeric
- 1/2 tsp Indian black salt (Kala Namak) You can substitute sea salt but this is essential for an "eggy" flavor." I find mine at international markets or online.
- 1/4 tsp ground black pepper
- 1 block extra firm (or firm) tofu drained and pressed
- 8 oz crimini or white mushrooms sliced
- 1 large shallot sliced
- 1 Tbsp garlic minced
- 1/4 cup vegan parmesan (optional) I like Follow Your Heart (the shredded ones) or Violife
- drizzle oil of choice for cooking (I use olive )
Instructions
- In a medium mixing bowl, whisk together the first eight ingredients. Crumble the tofu into the bowl and then stir/smash it all together using a fork.
- Heat a large skillet over medium heat and drizzle in some oil. Once hot, add the shallots, mushrooms, and garlic. Sauté, stirring occasionally, until the mushrooms are soft and the onions are translucent.
- Add the tofu mixture to the skillet and stir well. Continue to cook over medium heat, stirring occasionally, for about five minutes, or until tofu is hot.
- Turn off heat and if using, sprinkle with vegan parmesan. Cover with a lid until melted. Enjoy!
Notes
Mushrooms and dill not your thing? I use the same tofu mixture for any scramble. Just omit the dill when mixing the tofu, and add the "egg" to the veggies of your choosing. Perfect for a "What's in my fridge?" kind of morning!