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)
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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