Vegan Tofu Saute Breakfast Recipe
1 tbsp. Grapeseed Oil
1/2 firm tofu block sliced horizontally in half and pressed between towel for 30 minutes or overnight kept in the fridge
1/4 large onion, diced
1 large carrot, peeled and grated
handful of chard or kale, washed, de-veined and sliced into thin strips
favorite herbal seasoning blend, especially a dill or shallot based one like Penzey’s Sunny Paris
dash of gluten-free soy sauce
nutritional yeast to taste, from 2-4 tbsp.
Dice your pressed tofu into small cubes.
Preheat a nice pan and add your grapeseed oil. Sautee your onions until they lose their crunch and then move them to the side. Add a little more olive oil if necessary and heat before adding your tofu cubes. Pan fry until golden brown on one side and then turn. Season tofu with your herbal seasoning blend and herbamare if desired. When both sides of tofu are golden brown, Add your grated carrot and chard or kale. Cook until softened, taste, and drizzle a little gluten-free soy sauce on your tofu if desired. Add generous amount of nutritional yeast on top, heat and then flip over tofu mixture so nutritional yeast is evenly distribute. Taste. Adjust seasonings as needed. Add pepper. Those who have grown-up taste buds can dab with srirachi hot sauce as they like. Avocado cubes would also be tasty on top.