The golden tofu scramble on this recipe from The On a regular basis Vegan Cheat Sheet cookbook is already fairly foolproof, making it the right canvas for adaptions. Attempt including melted cheese, saucy aioli, or recent avocado to step it up a notch.
What you want:
2 tablespoons olive oil, divided
1 small yellow onion, diced
1 clove garlic, minced
½ cup shredded carrots
1 (14-ounce) package deal extra-firm tofu, drained
2 tablespoons dietary yeast
½ teaspoon black salt (kala namak)
¼ teaspoon floor turmeric
¼ teaspoon floor black pepper
To assemble:
4 English muffins, cut up
2 Roma tomatoes, sliced
What you do:
- Preheat oven to 400 levels. Drizzle 1 tablespoon of oil over a half sheet pan, tilting round to evenly coat backside. Add onion, garlic, and carrots on high and place sheet pan in heart of oven. Bake 10 minutes, till softened and fragrant.
- Take away from oven and roughly crumble tofu on high. Sprinkle with dietary yeast, black salt, turmeric, and pepper. Drizzle remaining tablespoon of oil on high and stir completely to mix. Return sheet pan to oven and bake one other 10 minutes.
- Take away from oven, stir nicely, and slide scramble over to 1 facet of sheet pan. Place cut up English muffins on empty facet of sheet, reduce sides going through up. Place on high rack of oven and bake 6 to 10 minutes, till muffins are toasted.
- To finish sandwiches, on backside half of an English muffin, place a pair slices of tomatoes, high with ¼ of tofu scramble, and end with high half of muffin. Repeat with remaining elements and serve sizzling.
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