This recipe for Tofu Scramble with Cashew Salsa was featured among other delicious and sustainable vegan treats in Sarah’s new tutorial, One Step at a Time: Tips on Developing Sustainable Habits.
Ingredients
- 1 block of extra-firm tofu - slightly dried with a paper towel
- 3 tbsp nutritional yeast
- ½ tsp turmeric
- ½ tsp salt - or less, depending on taste
- Juice half a lemon
- 1 tsp of dijon mustard
- ¼ tsp fresh pepper
- 1 tsp garlic powder/garlic paste
- Cashew Salsa
- 1 cup cashews - soaked
- ½ cup salsa
- Handful cilantro leaves
- Juice of half lemon
- Fresh pepper to taste
- Salt to taste - I put ¾ tsp
- 1 slice of jalapeño pepper - from a jar
- 1 tbsp olive oil
- ¼ small red pepper
- 2 cloves of garlic
- Half a small onion
Instructions
- Crumble tofu with your hands in a bowl. In a separate bowl, add the rest of the ingredients and mix with tofu. Sautee for 5 minutes in a large pan on low-med heat.
- To make the salsa, blend all ingredients in a blender.
- Add sautéed peppers, cabbage, carrots, beans, and avocado. Form into wraps, if desired.
Tried this recipe?Let us know how it was!
Recipe & photography by Sarah Kermalli (@sculptedkitchen).
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