Tofu Scramble

After years of screaming ‘I just don’t like tofu!!!’ into the void, I’ve finally accepted that I just wasn’t very good at cooking it. Recently, my boyfriend taught me how to make his ~iconic~ tofu scramble, and I thought I best share it with you.

Serves 3-4
Ingredients:
- 900g firm tofu
- Soy milk (as desired)
- 1 heaped tbsp vegan butter
- 1 heaped tsp dijon mustard
- 1 tsp vegan beef stock powder
- 1 tsp vegetable stock powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 3/4 cup nutritional yeast
- 1 tsp curry powder
- Salt & pepper (to taste)

Method:
1. Place a large pan over medium heat on the stove.
2. Remove tofu from packet, disposing of excess liquid. Add tofu to the pan and mash with a potato masher (or your hands).
3. Add soy milk to the pan, enough to almost cover all of the tofu. Add butter, mustard, stock powders, garlic powder, onion powder, nutritional yeast and curry powder. Mix well to combine.

4. Reduce heat to low-medium and continue to slow cook until the scramble is at your desired consistency. This can take up to 30 minutes and allows all of the flavour to absorb into the tofu.
5. Once at your desired consistency, remove from the heat. Serve hot, or allow to cool before placing in the fridge to enjoy at another time. Best enjoyed within 3 days.