1 16-Ounce Container Extra-Firm Tofu, Pressed for About 45 Minutes
2 Tablespoons Nutritional Yeast
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Kala Namak (Black Salt)
1 Teaspoon Braggs Liquid Aminos
2 Tablespoons Non-Dairy Margarine or Coconut Oil
3 - 4 Tablespoons Plain (Unsweetened) Vegan Creamer
2 Scallions, Thinly Sliced
Crumble the pressed tofu into a large bowl and add in the nutritional yeast, garlic and onion powder, kala namak, turmeric, and braggs. Use a fork to lightly mash and combine.
Set a saute pan over medium heat, and melt the margarine or coconut oil. Once liquified, add in the tofu mixture and cook for about 5 minutes, stirring constantly, until heated through and just barely browning in some places. Pour in the creamer until it reaches your desired state of creaminess, cook for 1 minute longer, and turn off the heat. Toss in the sliced scallions and serve while hot.
Makes 2 Servings, or 1 for a Vegan with a Monster Appetite
©Hannah Kaminsky http://www.bittersweetblog.comcramble