The golden tofu scramble on this recipe from The Everyday Vegan Cheat Sheet cookbook is already fairly foolproof, making it the proper 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) bundle 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, break up
2 Roma tomatoes, sliced
What you do:
- Preheat your 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 prime and place sheet pan in heart of oven. Bake for 10 minutes, till softened and fragrant.
- Take away from oven and roughly crumble tofu on prime. Sprinkle with dietary yeast, black salt, turmeric, and pepper. Drizzle remaining tablespoon of oil on prime and stir completely to mix. Return sheet pan to oven and bake for one more 10 minutes.
- Take away from oven, stir properly and slide scramble over to 1 facet of sheet pan. Place break up English muffins on empty facet of sheet, reduce sides going through up. Place on prime rack of oven and bake for six to 10 minutes, till muffins are toasted.
- To finish sandwiches, on backside half of an English muffin, place a pair slices of tomatoes, prime with ¼ of tofu scramble, and end with prime half of muffin. Repeat with remaining components and serve scorching.
