Sunday Morning Scram

by Holladay Allen

Native Foods Cafe

What's in my scramble this morning?  Whatever's in the fridge... right?  1-week-old leek, 2-week-old shitakes (hey now, they're already a fungus... what's a little time in the fridge gonna do?), a soft carrot.... you get my drift.

 

Tofu Scramble with Leeks, Shitakes, and "Goat Cheese"

1 leek, sliced in thin rings and rinsed

1 cup shitakes, stems removed, sliced

1 small carrot, chopped

3 cloves garlic, minced

5 oz tofu, diced into small cubes

vegan butter, or oil of choice

Krazy Mixed-up Salt, to taste

1 TBSP Liquid Aminos

2 TBSP nutritional yeast

3 TBSP vegan cream cheese

1 TBSP fresh herbs, chopped (optional)

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Sautee leeks, carrot, garlic & Krazy Salt in some butter until soft and starting to brown.

Add in shitakes and tofu, and sautee on high heat, constantly stirring and sauteeing... you are trying to sear everything slightly.  

Add liquid aminos and nutrional yeast.

Continue to lightly sear.

Once everything is cooked to your liking, add cream cheese in small dollops.  Now, before you do this, you can stir the fresh herbs into the cream cheese... but that is totally up to you.  Enjoy.

This is what Krazy Salt looks like:

 

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Comments

[Landry Fuller]

OMG, the Sunday Morning Scram is the BEST vegan scramble I have ever tasted!!! I made it this morning and had to give up my first batch to my husband because it was so tasty after a first bite he wanted it, so I made a second batch for myself. Great flavors, consistency and the fresh herbs (I used thyme, parsley and fresh cracked pepper) This recipe is now a part of my recipe book. A treat for many Sunday (and other mornings) to come! :)

[Holladay]

Yay! So glad you enjoyed it Landry :)