Tofu Scramble à la Dugas
This is my slightly creamy tofu scramble recipe. I hope you enjoy it as much as I do.
Equipment
Ingredients
Light Cashew Cream
- 2 tbsp cashews (or ¼ cup PB2 cashew powder)
- ¼ cup unsweetened soy milk (or other plant milk. Use ½ cup if using cashew powder.)
Scramble
- 1 block firm tofu 14-16oz
- 2.5 tsp scramble seasoning @chefskyemichael recipe
Toppings
- White pepper
- Salt (optional, to taste)
- Scallions (optional, if you have them)
Instructions
- In a personal-sized blender, blend cashews and plant milk, or, if using cashew powder, whisk cashew powder and plant milk in a small bowl to make a thin cashew cream, set aside.
- Crumble tofu into non-stick skillet over medium heat, add scramble seasoning and gently stir and fold to coat the tofu. Cook for just a few minutes, then add cashew cream, fold, and turn off heat. Sprinkle on a fair amount of white pepper to taste (à la Dugas !), and add salt at the table if desired.
Tried this recipe?Let us know how it was!
Tofu Scramble
A hearty staple of the plant-based lifestyle. The biggest change to tofu scramble in the last 10 years is to hit that slightly creamy consistency of modern scrambled eggs (some consider it French-cuisine inspired). My version uses cashews or cashew powder and is just delightful.
What makes this scramble à la Dugas ? White pepper and a creamy consistency! Make sure you use a very good brand of kala namak (Indian black salt) for unbeatable flavor.
How-To Reheat Tofu Scramble
Bon appetit !
