纯素食豆腐“炒蛋” Vegan tofu “egg” scramble
才不下厨房
用料
| Extra Firm Tofu | 8oz (~220g) |
| Vegan Butter (or oil) | 1 Tbsp |
| Nutritional Yeast | 2 Tbsp |
| Turmeric | 1/2 tsp |
| Paprika | 1/2 tsp |
| Dijon Mustard | 1/2 tsp |
| Garlic Powder | 1/2 tsp |
| Onion Powder | 1/4 tsp |
| Black Pepper | 1/2 tsp |
| Black Salt | 1/4 tsp |
| Soy Milk | 1/3 cup (80ml) |
纯素食豆腐“炒蛋” Vegan tofu “egg” scramble的做法
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Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
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Unwrap the tofu and cut into cubes. Mash the tofu with a fork but leave some nice big chunks.
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Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
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Add vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
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Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
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Tip: Don’t cook it too long and dry it out if you want it to have that slightly soft scrambled egg sort of feeling to it.
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Top with some black pepper and chopped chives.
