From the kitchen
Soy Milk Scrambled Tofu Bowl
Soft tofu crumbles with turmeric, nutritional yeast and a small soy milk finish.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Soy Milk Edition
Ingredients
- 14 oz firm tofu, drained and crumbled
- 2 tbsp plain unsweetened soy milk
- 1/2 tsp turmeric
- 1/4 tsp garlic powder
- 1 tbsp nutritional yeast
- 1 tbsp neutral oil
- 1/4 tsp salt, plus more to taste
- Black pepper, to taste
- 2 cups cooked rice, warmed
- 1/2 cucumber, sliced
- 1 scallion, sliced
Method
- Mix soy milk, turmeric, garlic powder and nutritional yeast in a small bowl.
- Heat oil in a skillet over medium heat. Add crumbled tofu and cook for 5 to 7 minutes, stirring gently, until excess moisture evaporates.
- Add the milk mixture and cook for 1 minute, leaving the crumbles moist. Season with salt and pepper.
- Divide warm rice between two bowls. Add scramble, cucumber and scallion.
Cook with confidence
Before you start
What to expect
Soft tofu crumbles with turmeric, nutritional yeast and a small soy milk finish.
Before you begin
Drain firm tofu well, but leave enough moisture for tender curds.
The important cue
Cook off surface water before adding the milk and seasoning mixture.
At the table
Serve over warm rice with a crisp vegetable alongside.
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