Plant-Based Tofu Scramble | oil free cooking | plant based recipes

1 (14 ounce) block extra firm or medium firm tofu, drained and wrapped in paper towels (Nasoya or Wildwood Organic Tofu) and pressed with a heavy object for 20 minutes
1 cup chopped yellow onion
4 cremini mushrooms, sliced or chopped
1-2 Roma tomatoes, chopped (no seeds)
3 teaspoons minced fresh garlic
1 Serrano chili or jalapeno (omit for not spicy version)
¼ cup vegetable stock
1 tablespoon fresh lemon juice
1 teaspoon turmeric
Pinch black salt (Kala Namak)
1 tablespoon nutritional yeast or more to taste (optional)
Or
2 tablespoons Fresh Jax Tofu Scramble Seasoning
2 scallions, thinly sliced
¼ cup fresh cilantro, chopped
Corn or corn and flour blend tortillas, heated in a skillet
In a large skillet over medium high heat, add the onions and saute for 3-5 minutes, until they start to brown lightly. Add the mushrooms and stir. Saute until the mushrooms are lightly browned, about 4-5 minutes more. Add the chopped tomatoes, garlic and a little vegetable stock. Saute for a couple more minutes. Crumble in the tofu and stir gently. Add the turmeric, black salt, lemon juice and the rest of the vegetable stock. Serve with avocado slices, thinly sliced scallions and chopped fresh cilantro on warm tortillas or with toast.

Thanks for watching the video Plant-Based Tofu Scramble (no oil)

Original Source Link