Name: Vegan Chili-Cheese Tofu Scramble
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Full-fat coconut milk (such as Thai Kitchen®) - 2 (14 ounce) cans; Nutritional yeast - ¼ cup; Cornstarch - 4 tablespoons; Finely chopped fresh cilantro - 1 tablespoon; Sea salt - 2 teaspoons; Smoked paprika - 1 teaspoon; Turmeric - 1 teaspoon; Ground cumin - 1 teaspoon; Garlic powder - 1 teaspoon; Onion Powder - 1 teaspoon; Cayenne powder - 1 teaspoon; Rice vinegar - 1 teaspoon; Liquid smoke - ¼ teaspoon; Olive oil - 2 tablespoons; Extra-firm tofu - drained, patted dry, and mashed into small pieces - 1 (16 ounce) package; Nutritional yeast - 2 tablespoons; Ground turmeric - 2 teaspoons; Canned vegan chili - ¼ cup; Halved cherry tomatoes - ¼ cup; Avocado, sliced - 1; Fresh cilantro, or to taste - ¼ cup; Salt and ground black pepper to taste - ¼ cup

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Chili-Cheese Tofu Scramble

1. Full-fat coconut milk (such as Thai Kitchen®) - 2 (14 ounce) cans

2. Nutritional yeast - ¼ cup

3. Cornstarch - 4 tablespoons

4. Finely chopped fresh cilantro - 1 tablespoon

5. Sea salt - 2 teaspoons

6. Smoked paprika - 1 teaspoon

7. Turmeric - 1 teaspoon

8. Ground cumin - 1 teaspoon

9. Garlic powder - 1 teaspoon

10. Onion Powder - 1 teaspoon

11. Cayenne powder - 1 teaspoon

12. Rice vinegar - 1 teaspoon

13. Liquid smoke - ¼ teaspoon

14. Olive oil - 2 tablespoons

15. Extra-firm tofu - drained, patted dry, and mashed into small pieces - 1 (16 ounce) package

16. Nutritional yeast - 2 tablespoons

17. Ground turmeric - 2 teaspoons

18. Canned vegan chili - ¼ cup

19. Halved cherry tomatoes - ¼ cup

20. Avocado, sliced - 1

21. Fresh cilantro, or to taste - ¼ cup

22. Salt and ground black pepper to taste - ¼ cup

How to cook deliciously - Vegan Chili-Cheese Tofu Scramble

1. Stage

Heat coconut milk in a saucepan to boiling and simmer until smooth, about 5 minutes.

2. Stage

Combine nutritional yeast, cornstarch, cilantro, salt, paprika, turmeric, cumin, garlic powder, onion powder, and cayenne powder in a bowl. Add 1/2 cup of hot coconut milk and stir until smooth. Slowly add mixture back to the saucepan, whisking the whole time. Bring to a boil and cook for about 5 minutes. Stir in vinegar and liquid smoke. Cook queso until thick, 5 to 10 minutes more. Set aside.

3. Stage

Heat oil in a nonstick pan over medium-high heat. Add tofu and cook until liquid is released, about 5 minutes. Add nutritional yeast and turmeric. Cook, stirring frequently, until tofu is completely yellow and piping hot, 5 to 7 minutes. Quickly stir in chili.

4. Stage

Top each serving with a portion of queso, avocado, cherry tomatoes, and cilantro. Season to taste with salt and black pepper.