Truffled Tofu Scramble
by Miyoko Schinner author of Artisan Vegan Cheese and the The New Now and Zen Epicure.
Watch this recipe being made on Delicious TV’s Vegan Mashup Reason to Rise episode.
Serves 6
I love anything with truffles, and what better way to start off your morning than with a dish that elevates pedestrian tofu to a succulent dish that hearkens you to the hills of Umbria.
8 ounces crimini or button mushrooms
1 lb. Medium or regular tofu (do not use firm)
2 – 3 tablespoons nutritional yeast
2 tablespoons soy sauce
1 teaspoon truffle oil
Salt and pepper to taste
Cut the mushrooms in quarters. Pulse in a food processor until finely minced. Do not overprocess or they will turn into liquid. Heat a large skillet until hot, then add the mushrooms. There is no need to use oil as the mushrooms are high enough in liquid content that they will not stick. Sprinkle the mushrooms with a couple of pinches of sea salt, and saute until brown, about 3 – 4 minutes. Crumble the tofu with your hands and add to the mushrooms in the pan. Cook, stirring with a wooden spoon, for a couple of minute to heat the tofu. Add the nutritional yeast, soy sauce, and truffle oil, and stir well. Season to taste with pepper.
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