Tofu Scramble à la Dugas
This is my creamy tofu scramble recipe. I hope you enjoy it as much as I do.
2 tbsp
cashews
1/4 cup
water or plant milk (plain, unsweetened)
1 block
firm, medium, or soft tofu (14-16oz)
2 1/2 tsp
2 dashes
white pepper
salt, to taste
- Blend the cashews and plant milk (or water) to create the simple cashew cream.
- Crumble tofu in medium-sized chunks into non-stick skillet over medium heat and fold in the scramble seasoning.
- Cook for just a few minutes, folding occasionally
- Pour in the cashew cream, stir to combine, then turn off heat.
- Season with toppings to taste.
Makes Makes 3-4 servings
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Notes from Craig
Use a couple of cashew cream cubes and a splash of water as a shortcut to making cashew cream. This is how I always make it now.
This is my favorite weekend breakfast. It pairs well with home fries, sprouts, toast, tomatoes, fried rice, and many other foods.