Monday, April 2, 2012

My Version of Scrambled Tofu In A Burrito With Non-dairy Cheese Sauce

 I would like to share one of my versions of tofu scramble.  I do have another version, but decided to experiment with what I had in the fridge because I NEED to go food shopping.  I sauteed some frozen chopped spinach and frozen broccoli with a medium russet potato for the filling along with extra-firm tofu and seasonings.  It came out real good!  We stuffed some tortillas, to make some burritos, with the scramble along with the non-dairy cheese sauce made with nutritional yeast.  I then placed them on my griddle to toast them a little so they would hold together for the kids to be able to handle to eat.  Delicious!

Here's my recipe...following is the "cheese" sauce recipe...

Jamie's Tofu Scramble

You can access the printable version of this recipe HERE.

1 Tablespoon canola oil

1 medium russet potato, chopped

1/2 cup frozen broccoli, chopped

1/2 cup frozen chopped spinach

1 - 14 ounce package extra-firm tofu, drained, pressed, and crumbled by hand

salt, black pepper, garlic powder, onion powder, and turmeric to taste

Heat oil in a large frying pan on medium low.  Once oil is heated, saute the chopped potato keeping an eye it doesn't stick to the bottom of the pan by stirring it around every so often.  

When potato is tender, stir in the spinach, broccoli, and tofu and heat through.  

Add in the seasonings to taste.  

Sauté until heated through and seasonings are blended well.  The turmeric is used for the coloring as well as the flavor to give it that scrambled egg look.

After I "scrambled" the tofu and veggies, I made burritos!  I browned both sides of the burritos on my griddle.

Then I turned them over...

Here's the recipe for the "cheese" sauce.  This recipe is one of my mother's creations.  I grew up on this recipe.  We used it for the tofu scramble as well as Mexican Night when we would make burritos, nachos and "cheese," tacos, or tostados.  We would also pour it over our baked potato, too, with some steamed broccoli.  YUM!

Mom's Non-Dairy Cheese Sauce

You can access the printable version of this recipe HERE.

3/4 cup nutritional yeast flakes (you can find this yeast at your local health food store, or at

1/2 cup unbleached all purpose flour (whole wheat flour can be used, too, but the sauce becomes slightly grainy)

1/2 teaspoon salt

2 cups water

1/4 cup canola oil

1/2 teaspoon brown mustard

Combine the yeast, flour, and salt in a medium sauce pan.

Add the water...

...and oil and combine well.  

Cook on medium heat, stirring often, until sauce thickens.  And last, mix in the mustard and heat through until simmering and bubbly. 

PS...I'm 10 weeks pregnant and I feel GREAT...yeah, okay...And that is the reason why my posts have been slowing down, but I wasn't ready to broadcast the good news yet.  So, please, bear with me!  Morning sickness is more like all-day sickness and I am soooooooooo tired.  YAY!