Tofu Scramble with Vegetables
Ingredients
- 16 oz firm tofu
- 1 tablespoon white miso
- 2 tablespoons nutritional yeast
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 cup water
Optional additions
- Kale
- Spinach
- Broccoli
- Onions
- Peppers
- Carrots
- or other vegetables
Preparation
Crumble tofu into a large non-stick pan or cast iron skillet and cook over medium-high heat for 10 minutes, flipping once, without oil to evaporate moisture.
Mix the white miso, nutritional yeast, onion powder, garlic powder, kosher salt, and water in a bowl or measuring cup.
Pour the mixture over the tofu, stir to combine, and cook until the liquid is mostly absorbed.
Add any additional vegetables and cook until they are slightly softened, then serve.
Tips
Cooking tofu without oil helps evaporate internal moisture, resulting in a better texture that absorbs sauces.
If tofu sticks to the pan during initial cooking, add a little water to release it.
