Servings: 2
Calories: 178kcal
Ingredients
- ½ block extra firm tofu broken apart by hand
- 1 plum tomato diced
- 1 jalapeño diced
- ½ red onion diced
- 1 cup cilantro chopped or to your liking
- 2 Tbsp nutritional yeast
- 1 Tbsp cashew cream*
- 1 Tbsp vegan butter
- 1 tsp turmeric
- ½ tsp garlic powder
- ½ tsp black salt aka kala namak
Instructions
Cashew Cream*
- Submerge 1/2 cup of cashews in enough hot water to cover them and let them soak for at least 10 minutes while you prep the other ingredients.
- Once they are done soaking, add nutritional yeast, a pinch of salt, and blend until a creamy.
Tofu Scramble
- Dice the onion, tomato, and jalapeño.
- Add vegan butter to frying pan and set to medium-high heat.
- Add onion and jalapeño to hot frying pan and sauté for a minute to two minutes.
- While the onion and jalapeño are cooking, chop the cilantro.
- Add tomato, mix, and cook for about one minute longer.
- Using your hands, break apart the tofu into small pieces and add it to the pan.
- Add the nutritional yeast, garlic powder, and turmeric to the pan.
- Combine everything until it is a uniform yellow color and combined.
- Turn off the heat and mix in the cashew cream, cilantro, and black salt.
Notes
The cashew cream really enhances the texture of this recipe, but still tasty without.
It's also important to add the black salt after you are done cooking otherwise it can lose some of its "egg" flavor.
Nutrition
Calories: 178kcal | Carbohydrates: 12g | Protein: 13g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 822mg | Potassium: 542mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1193IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 3mg
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