INGREDIENTS:
🥣 400g-450g firm tofu
🥣 1 Tbl white miso
🥣 2 Tbl nutritional yeast
🥣 1/4 tsp onion powder
🥣 1/2 tsp garlic powder
🥣 1/4 cup non dairy milk
🥣 1/4 cup buffalo hot sauce (I used Franks Red Hot)
🥣 1/2 Tbl vegan butter (optional)
🥣 1 tsp fresh chopped dill
🥣 1/4 cup @thevegandairy dill chèvre
METHOD:
Crumble your tofu into a large non stick, dry pan over med-high heat. Cook until the liquid has cooked out, around 10 mins, only stirring once or twice.
In the meantime mix together the miso, nutritional yeast, onion and garlic powder, milk, and hot sauce. Pour it into the tofu and cook until the liquid reduces. Stir through the fresh dill and butter (if using). You can either gently stir your vegan chèvre through for a creamy finish or serve it on top of your scramble for pops of flavour with each mouthful! 🧀
