改编自外网原作者Alison Andrews和Swasti Shukla的两个菜谱
用料
| Extra Firm Tofu | 8oz (~220g) |
| Vegan Butter (or oil) | 1 Tbsp |
| Nutritional Yeast | 2 Tbsp |
| Turmeric | 1/2 tsp |
| Paprika | 1/2 tsp |
| Dijon Mustard | 1/2 tsp |
| Garlic Powder | 1/2 tsp |
| Onion Powder | 1/4 tsp |
| Black Pepper | 1/2 tsp |
| Black Salt | 1/4 tsp |
| Soy Milk | 1/3 cup (80ml) |
纯素食豆腐“炒蛋” Vegan tofu “egg” scramble的做法
Drain tofu from container, wrap it in a paper towel, and place it on a plate. Rest another plate on top of the tofu and microwave for 3-5 minutes.
Unwrap the tofu and cut into cubes. Mash the tofu with a fork but leave some nice big chunks.
Add nutritional yeast, turmeric, paprika, dijon mustard, garlic powder, black salt and onion powder to a bowl. Then add the soy milk and whisk it in so you have a nice sauce.
Add vegan butter to a frying pan and heat until hot. Add the tofu and fry it until lightly browned, being careful not to break it up too much when moving it around the pan.
Add the sauce and fold it in. Fry it until you’ve achieved desired consistency, the tofu will absorb the sauce so you can have it as wet or as dry as you like.
Tip: Don’t cook it too long and dry it out if you want it to have that slightly soft scrambled egg sort of feeling to it.
Top with some black pepper and chopped chives.
小贴士
You can switch the black salt for regular salt if you don’t want to use it/can’t get hold of it but I do recommend you get some and try it! You just won’t believe the eggy flavor it brings!