RCI-EG.002.0052.001
Nigerian Tofu Scramble
Serve piping hot over "buttered" English muffins.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- very fresh tofu½ lbmashed (waterpacked type, medium or firm)
- ¼ cup
- Ener-G egg substitute for 3 eggs (dry) (optional)1 unit
- ¼ cup
- soy sausage8 ozcrumbled or sliced (optional)
- soy cheeze6 ozsliced or shredded (optional)
- 1 cup
- 1 unit
- English muffins1 unitsliced and toasted
- 1 unit
Method
1
Drain the water-packed tofu and press it gently in a clean cloth to remove excess moisture. Crumble the tofu into bite-sized pieces using hands or a fork.
2
Heat margarine or oil in a large skillet over medium-high heat until shimmering, approximately 1 minute.
3
Add crumbled soy sausage to the hot oil and cook, stirring occasionally, until browned and edges are crispy.
4 minutes
4
Add chopped vegetables to the skillet and cook, stirring frequently, until softened.
3 minutes
5
Add the crumbled tofu to the vegetables and sausage, stirring gently to combine.
6
Whisk together nutritional yeast flakes, Ener-G egg substitute, and soymilk in a small bowl until smooth, then pour this mixture over the tofu.
7
Stir the tofu mixture continuously, breaking up any large pieces, until the ingredients are well combined and the scramble has a slightly creamy consistency.
3 minutes
8
Fold in shredded soy cheeze gently, stirring until melted throughout the scramble.
9
Season with salt and pepper to taste, adjusting as needed.
10
Arrange toasted English muffin slices on serving plates and spoon the Nigerian tofu scramble on top. Serve hot.