This is the best tofu scramble you will ever eat. For the full effect shave some truffles over it and you’ll think you are in Paris.
1 block of firm tofu
1/4 cup cashew cream
1 Tablespoon olive oil (optional)
2 Tablespoons minced onion
1/4 teaspoon turmeric
pinch of salt and freshly ground pepper
1 Tablespoon of vegan butter (optional)
Preheat oven to 350oF.
Sometimes tofu is wrapped in plastic and not packed in water. If the tofu you purchase is packed in water, first drain the water from the tofu and wrap it in a tea towel and gently press to squeeze out the excess water.
In a mixing bowl crumble the tofu.
Add the cashew cream, the turmeric and a pinch of salt and pepper and gently mix.
In an oven proof frying pan on a medium heat, add the olive oil. Wait about 30 seconds until the it gets hot and add the minced onions. Saute the minced onions until soft. Add the tofu mixture. Gently stir the mixture to incorporate the onions and evenly distribute in the pan. Dot the tofu with a few pieces of the tablespoon of butter. Put the frying pan in the oven and bake 15 minutes. Give the scramble another gentle stir. Cook for an addition 10 more minutes.