Easiest Way to Make Vegan Tofu Ricotta Minimalist Baker

Vegan Tofu "Eggs"

Leave it plain or add fresh basil, parsley or chives to make deliciously herbed ricotta.

Recipe Summary Vegan Tofu "Eggs"

Scrambled tofu "eggs"… yes, please! If you have recently started a vegan diet and are missing a comforting breakfast, here you go! Scrambled tofu has the texture of scrambled eggs and can be mixed with your favorite veggies to make a delicious breakfast scramble.

Ingredients | Vegan Tofu Ricotta Minimalist Baker

olive oil cooking spray

1 (16 ounce) package firm tofu, drained and patted dry

1 tablespoon nutritional yeast

½ teaspoon salt

½ teaspoon garlic powder

¼ teaspoon ground turmeric

2 tablespoons almond milk

salt and ground black pepper to taste

Directions

Generously spray a skillet with olive oil cooking spray and heat over medium heat. Add tofu, using your hands to crumble the block into smaller pieces; cook for 4 minutes.

Stir in nutritional yeast, 1/2 teaspoon salt, garlic powder, and turmeric. Cook until seasonings have been incorporated, breaking tofu apart with a spatula to desired consistency, about 1 minute. Stir in almond milk and cook until absorbed, about 2 minutes. Season with salt and pepper and serve warm.

Info | Vegan Tofu Ricotta Minimalist Baker

prep: 5 mins cook: 10 mins total: 15 mins Servings: 4 Yield: 4 servings

TAG : Vegan Tofu "Eggs"

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