Tahini Tofu Scramble
Although this dish is a fresh change from a southwestern scramble I usually cook, the shirachi keeps the spice in my mornings. Here’s what you’ll need:
3/4 pound of firm tofu
1 & 1/2 cups of cooked rice
2 tablespoons of Tahini paste
1/3 cup nutritional yeast
1 teaspoon Tumeric powder
1 teaspoon salt
1 tablespoon pepper
1 tablespoon paprika
1 small diced onion
2 cloves chopped garlic
1/2 cup baby spinach
1/4 cup non-dairy milk
1 avocado
2 dollups of Tofutti sour cream
2 generous squirts of shirachi
olive or canola oil
While the tofu is pressing, mix the Tahini paste and nutritional yeast together in a medium size mixing bowl. Crumble to tofu into the bowl and add Tumeric powder and salt. Stir ingredients delicately and completely coat the tofu.
Coat the frying pan with oil, heat, and cook onions until they are translucent. Then lightly brown tofu. Add pepper, milk, and spinach. Stir until well combined. Empty tofu into a serving bowl and cover.
Mix paprika with rice and cook in frying pan until browned but not crispy. Serve tofu on top of rice, and cubed avocado on top of tofu. Add the dollop of sour cream and the squirt of hot sauce next to each other on the side.
This tastes great with a piece of toast on the side too! Enjoy!
