Tofu Scramble à la Dugas

Tofu Scramble à la Dugas

This is my slightly creamy tofu scramble recipe. I hope you enjoy it as much as I do.

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Prep Time 5 minutes mins

Course Breakfast

Cuisine American, French, International

Equipment

• nonstick skillet

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.

Keyword eggs, scramble

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 !