Tofu Omelette
serves 2

1 1/2 lb. (3 C.) medium-firm tofu

2–3 T. nutritional yeast

1–2 T. tahini

1 t. turmeric

2 T. tamari or substitute

1 T. safflower oil (optional)

1. Rinse and drain tofu. In a bowl, mash well, then mix with remaining ingredients.

2. Place batter in an oiled, hot skillet (or non-stick pan) and press into an omelette shape. Cook on medium heat until brown on one side. Flip and brown the other side. You can also bake it in the oven on a (lined) baking tray.

Scrambled Tofu
serves 2–3

1 3/4 lbs. (3 1/2 C.) medium-firm tofu

1/8 t. turmeric

1 T. tamari or substitute

1 t. dill (optional)

2 T. oil (optional)

1/4 t. garlic powder

1/2 t. sea salt

1/4 t. onion powder

4 T. nutritional yeast

1/2 t. herb seasoning

1. Rinse and drain tofu. In a bowl, mash tofu and mix with remaining ingredients.

2. Place the batter in a heated, lightly oiled (or non-stick) skillet. Stir-fry until browned, approximately 7–10 minutes