Recipe By: from my friend Priska
Serving Size: 4
1/4 cup cashews, raw
1 pound tofu, extra firm
1/2 teaspoon salt
1/4 teaspoon garlic powder
2 tablespoons chopped chives
4 teaspoons vegetable broth powder
1/2 teaspoon onion powder
2 teaspoons nutritional yeast — (the yellow kind)
1/4 teaspoon turmeric
1/2 cup bell peppers — chopped
1/2 cup onions — chopped
1/2 cup water
Drain the tofu. Wrap in several layers of clean paper towels. Let sit for at least 15 minutes, or up to an hour. If you want the tofu more dry, you can wait it with a plate and a heavy book.
Blend cashews with 1/2 cup water for five minutes. Add the salt, garlic powder, vegetable broth powder, onion powder, nutritional yeast, and turmeric.
Saute the onions, peppers, and chives (all or none) in a little bit of water in a nonstick frying pan. When the onions and peppers are soft, crumble the tofu into the pan. Pour the blended cashew mixtures over the tofu and mix well.
Heat until flavors are blended.
I like to cook it until it’s a little dry. I also add a touch of black pepper and double the amount of garlic powder.
Posted to VegList by Deanne Vasiles
August 8th, 2013 at 11:38 am
Very hearty and enjoyable, paired it with hungry jack hashbrowns you hydrate and cook from a carton, just didn’t use the oil to cook them. I had to substitute the cashews for some roasted one due to I have a raw nut allergy, I just soaked the cashews in water to pull out any salt residue and then blended them, what salt was left substituted for the tps. that obmitted and didn’t add. This is a very good recipe you can eat when ever you get the hankering for some egg-styled scrambled, two thumbs up!