Golden Tofu Scramble from this recipe Everyday Vegan Cheat Sheet The cookbook is already pretty silly, making it the perfect canvas for adaptation. Try adding melted cheese, saucy aioli or fresh avocado to kick it up a notch.
do you want:
2 tablespoons olive oil, divided
1 small yellow onion, chopped
1 clove garlic, minced
½ cup chopped carrots
1 (14-ounce) package extra-firm tofu, drained
2 tablespoons nutritional yeast
Half a teaspoon of black salt (black salt)
¼ teaspoon turmeric
¼ teaspoon black pepper
Incorporate:
4 English muffins, divided
2 Roma tomatoes, chopped
what do you do:
- Preheat your oven to 400 degrees. Drizzle 1 tablespoon of oil over half of the sheet pan, tilting the sides down to coat evenly. Add the onion, garlic and carrots on top and place the sheet pan in the center of the oven. Bake for 10 minutes until soft and fragrant.
- Remove from oven and tofu roughly tofu on top. Sprinkle with nutritional yeast, black salt, turmeric and pepper. Drizzle the remaining tablespoon of oil over the top and stir thoroughly to combine. Return the sheet pan to the oven and bake for another 10 minutes.
- Remove from the oven, stir well and slide the scramble to one side of the sheet pan. Place the split English muffins on the empty side of the sheet, cut side up. Place on the top rack of the oven and bake until the muffins are toasted, 6 to 10 minutes.
- To complete the sandwich, place a few slices of tomato on the bottom half of an English muffin, top with ¼ of the tofu scramble, and finish with the top half of the muffin. Repeat with remaining ingredients and serve hot.