Nutritional Yeast Tofu Scramble Recipe
1 tbsp. olive oil (or less)
1/2 sm-med. onion, diced
1/2 medium carrot, grated (use largest holes)
1 tsp. butter or margarine for flavor
1/2 package extra firm tofu, cut into small 1/4 in. cubes
3 tbsp nutritional yeast
rosemary leaves
dried dill leaves
dry mustard powder
1 small drizzle wheat-free low sodium tamari such as San-J
freshly ground pepper

IF AVAILABLE, a few pieces of julienned fresh basil. Avocado cubes and fresh cubed tomato pieces would also be a lovely garnish.

Heat olive oil in pan to medium. Stainless steel, cast iron pan, or nonstick all work. Add your diced onion and saute until it starts to get translucent. Add the grated carrot and saute for another minute. Move onion-carrot mixture to the side of the pan and baste the rest of your pan with the butter or margarine evenly, painting the surface with the solid teaspoon. (You can use less- just enough to paint the surface. Throw in your tofu cubes and let brown slightly. Toss in 1 tbsp of your nutritional yeast and other seasonings (through mustard powder). Fold carrot and onion mixture into tofu. After you turn the tofu, season a little more and add a drizzle of tamari (no more than 1 tsp- I didn’t measure, but just the tiniest bit). Sprinkle with remaining nutritional yeast (2 tbsp.) and heat. Turn tofu one more time and add any extra salt and freshly ground pepper.

Take off burner and serve with potato patties, sweet potato latkes, or a piece of hearty GF toast. (brown rice, garbanzo, etc. based)

Non vegetarian MIL enjoyed, and it was my favorite tofu scramble to date. Love the rosemary!