Nooch and Scrambled Tofu

Today, you get two recipes out of me. It’s about time I finally touch on two very common vegan staples: tofu and nutritional yeast (aka nooch). While it is *not* true that tofu is all we eat when we don’t eat meat, properly prepared tofu is most delicious. Below you’ll find a recipe for one of my favourite ways to fix it.

I really, honestly, have kind of a love-hate relationship with nutritional yeast. It smells weird. It makes me cough every time I open the container to scoop some out. But I eat it anyway, mostly in sauces, because cashew/almond cheeze sauces flavoured with nutritional yeast ARE really good. Sprinkled on popcorn is another common way we eat it. (My husband will practically eat the stuff with a spoon. He likes it on almost anything just in powder form, like buttered toast.) I also know that it’s a good way to get B12, since my animal product intake is pretty minimal these days.

This first recipe is something I got from a friend. She uses it in lots and lots and lots of recipes. Any time I post a recipe that calls for chicken seasoning, use this stuff.

Making Mock Chicken Seasoning

Making Mock Chicken Seasoning

Mock Chicken Seasoning

1 c nutritional yeast flakes
1 Tbsp sweet bell pepper flakes
2 Tbsp onion powder or granules
1 Tbsp salt
1 tsp garlic powder
1 tsp dried parsley flakes

Place all ingredients in a blender (or, in my case, coffee grinder) and process until fine and powdery. Store in a dry glass jar or tightly sealing glass pyrex dish in a cool dry place.

Mock Chicken Seasoning

Mock Chicken Seasoning: finished product

And, now that you have this magical, versatile seasoning, here’s a simple recipe you can try with it. This is my favourite scrambled tofu recipe, because it is so easy to throw together and very tasty.

Scrambled Tofu

1 14-16oz package of firm or extra firm water packed tofu
2 Tbsp mock chicken seasoning
1/8 tsp ground turmeric (for colour)
Salt to taste

Crumble the tofu into a pan to desired crumbliness of scramble. Stir in chicken seasoning, turmeric, salt, and enough oil to keep the scramble from sticking. Cook it over medium to medium high, stirring often, until it is heated through and has reached your desired amount of dryness.

Optionally, you can sautee some chopped onion, mushrooms, bell pepper, or other desired add-in in the pan before adding the tofu.

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Categories: breakfast, flavourings, gluten-free, nut-free, recipes, substitutions, vegan | Tags: , | 2 Comments

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2 thoughts on “Nooch and Scrambled Tofu

  1. Pingback: Chickpea Potpie | Too Cheap for Pine Nuts

  2. Pingback: Spanish Rice | Too Cheap for Pine Nuts

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