If you’re a vegan, you’re probably very well acquainted with the yellow, flaky, cheese-like goodness that is nutritional yeast, or as you may more affectionately call it, “nooch,” while others call it “hippie crack,” or if you have friends like mine, “pond water powder.” If you’re not a vegan, let me tout its goodness. Nutritional yeast is a treasure trove of nutrients and is brimming with B-vitamins, folic acid, and protein, just to name a few of the benefits. Pile it high on your spaghetti! Sprinkle it on your popcorn with a little olive oil! Make some killer queso! Nooch is the star of my Tofu Scramble. Also, Old Bay seasoning salt stars in this dish. Shout out to my East Coast roots! This scramble ain’t just for breakfast. Since I live in Texas now, I seem to eat everything in burrito form. It’s the perfect food really. Top this scramble with some salsa, avocado, and pair it with a bit of brown rice on a multigrain tortilla, and voila, you have lunch or dinner! This recipe is a foundation of how creative you can get with your scramble. Experiment with different vegetables and spices. Enjoy!
Serves – 2-4
– Olive oil, for pan
– 2 small Russet or red potatoes, cut into ½ inch cubes
– ¼ to ½ onion, depending on your taste, sliced or chopped
– 5 or 6 kale leaves (I used Lacinato kale), chopped
– 1 jalapeno pepper, finely chopped
– 1 14 oz package of firm or extra firm tofu
– ½ cup nutritional yeast
– 1 Tbsp Old Bay Seasoning
1) In a large skillet, heat oil over low heat.
2) Add potatoes to the skillet and cook until browned.
3) Add the onions and cook until transparent.
4) Separate leaf and stem of kale. Finely chop kale stem and add to pan, cooking until softened. Chop up leaf and set aside.
5) Add chopped jalapeno pepper.
6) This is where you get to your hands dirty…or wet and covered with bits of tofu! Crumble the tofu in the pan and stir.
7) Add nutritional yeast and Old Bay Seasoning.
8) Stir contents of pan until all ingredients are well combined and cooked.