Hello, spice lovers! Get ready for a post full of excitement! 🎉 I’m thrilled to share Chef Skye Michael Conroy’s incredible recipe for my all-time favorite tofu scramble seasoning! No sponsorships here—just pure, unbridled enthusiasm! This tofu scramble seasoning has been a kitchen MVP for many years, and I can’t wait for you to try it!
Before we dive into the delicious details, let me share a bit about the culinary magic of Chef Skye Michael Conroy, aka The Gentle Chef, and how he’s inspired my cooking journey!
Chef Skye’s Plant-Based Cheese & Non-Dairy Recipes
Years ago, I snagged a paperback copy of The Non-Dairy Evolution Cookbook. One online review raved that the ‘ranch dip mix’ alone was worth the price of the book—and let’s be real, who doesn’t love a good ranch? (That review is still there, by the way!) Another review warned to “join a gym” because the recipes are just that good, LOL! Many of his recipes call for refined coconut oil, but I simply swap it out with soaked nuts or seeds. Remember, adjust everything to your liking—always! In my plant-based cooking world, recipes aren’t strict formulas but guides to culinary experiences, and that’s exactly how I approach this book today.
Chef Skye’s Meat Analogues
Shifting to kind meat analogues, I have referenced my digital version of La Vegan Gluten-Free Boucherie a lot, especially when learning how to cook with Soy Curls. I ordered this book years ago, and it’s the most accessed file in my Google Drive. I accessed it so much that if I just hit the search bar, ‘boucherie’ pops right up, hah! Chef Skye has been very influential in my cooking, from this home staple scramble seasoning to the curated Soy Curls recipes in La Vegan GF Boucherie book. I’m not gluten-free, but this cookbook has been a pillar in my journey learning how to properly season and enjoy certain meat analogues.
When it comes to kind meat analogues, Chef Skye’s La Vegan Gluten-Free Boucherie is a great guide, especially for mastering Soy Curls. I ordered this gem years ago, and it’s hands-down the most accessed file in my Google Drive. I use it so often that if I just tap on the search bar, the word ‘boucherie’ pops right up—every time! While I’m not gluten-free, this cookbook has been a cornerstone in my culinary journey, teaching me how to season and savor meat analogues like a chef.
Without Further Ado… Chef Skye’s Tofu Scramble Seasoning!
This is the recipe I use to make Tofu Scramble à la Dugas. I also use it, even more frequently to make simple eggy tofu slabs. They’re so easy and tasty! Simply cut tofu into slabs, sprinkle with tofu scramble seasoning, and cook (air fryer, nonstick skillet, microwave, oven—you name it!). I usually air fry them by coating the top side, air fry on parchment at 350F for 8-10 minutes, flip, coat the other side, and finish air frying for4-5 minutes.
Chef Skye’s Tofu Scramble Seasoning
Equipment
- Small blender (or spice grinder or mortar and pestle)
Ingredients
- 1 cup nutritional yeast
- 2 tbsp granulated onion
- 2 tbsp kala namak (Himalayan black salt)
- 2 tsp paprika
- 2 tsp turmeric
Instructions
- Blend all ingredients in a small blender or spice grinder for about 10 seconds until finely powdered.
- Store in a sealed jar.
Notes
In Craig’s Kitchen
In the kitchen, this stuff is gold! I use about 2 1/2 tsp per block of tofu, sometimes a bit more. I occasionally add a tiny pinch more turmeric when cooking to hit the distinct eggy color. When I make this à la Dugas, I’ll season it with white pepper near the end of cooking.
Note: I recommend this Iwatani torch and butane fuel (#affiliatelinks) for so many things, like this fire-roasted tomato. Cheap knockoffs are NOT worth it!! This torch allows you to control the intensity and amount of flame, which make all the difference.
Let me know what amazing things you make with tofu scramble seasoning on Instagram—feel free to tag me @craigsgreentable!
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