Vegan tofu scramble
- 13 oz. 375 g firm tofu
- ¼ tsp ¼ tsp turmeric
- 1 tbsp 1 tbsp (10 g) nutritional yeast
- ¾ cup 175 ml unsweetened almond milk
- salt and pepper
- 1 tbsp 1 tbsp fresh chives (optional)
- Break the tofu into medium sized pieces in a large non-stick frying pan.
- Don’t make the pieces too small as they break down further while cooking and you don’t want it turning to mush.
- Add turmeric and nutritional yeast and heat tofu over a medium heat. Cook for 5 minutes.
- Add the almond milk and simmer for an additional 10 minutes, stirring occasionally until the tofu becomes slightly creamy.
- Season to taste and serve garnished with chopped chives.
Serve the vegan tofu scramble with some vibrant veggies fried in coconut or avocado oil, for example sliced tomatoes, baby spinach, red or green peppers, chopped kale or asparagus. And of course avocados work with anything.
Products made from soy, like tofu, can provide a good source of protein for vegetarians and vegans who follow a low-carb diet.
While there have been some concern about negative health effects of soy based on studies in test tubes and animals, it's hard to find human studies showing anything but positive effects. A possible exception may be for people with thyroid issues, who may want to make sure to get enough iodine when consuming soy regularly. Good vegan sources of iodine include iodized salt or seaweed. Full DD food policy on soy
For people who choose to avoid animal products, the benefits of soy's protein seem to greatly outweigh any potential risks.