Breakfast curd is super saporous with an exquisite texture. It’s sort of a moveable version of curd scramble. It’s one in all several straightforward, healthy, whole food.
This breakfast curd could be a mobile version of a curd scramble, which—while delicious—doesn’t travel well and needs stovetop management. Wrap one or two of slices of this curd during a rice flapcake, or sandwich it between 2 slices of up grain bread with many Eruca sativa, avocado, and even some leftover cold roast root veggies.
If you create an enormous batch on the weekend, you'll be able to have your weekday breakfasts prepped and prepared to travel in 3 minutes flat. Though we have a tendency to favor to serve this curd at temperature or cold from the refrigerator (it corporations up because it cools), it is devoured at once, too.
INGREDIENTS :
- 2 packages extra-firm tofu (or sprouted) 16-ounce, drained
- 1/4 cup nutritional yeast
- 1 Tablespoon tamari (reduced-sodium)
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon curry powder (yellow)
- 1/4 teaspoon black pepper
INSTRUCTIONS :
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice each package of tofu into six pieces. Pat dry. Drizzle evenly with the tamari.
- Combine the nutritional yeast, cumin, garlic powder, turmeric, curry powder, and black pepper in a large rectangular food storage container with a tight-fitting lid. Place the sliced tofu in the container and shake gently until all slices are covered. (You might need to open the container and rotate the slices a bit.) Let sit while the oven preheats. (The marinated tofu can be refrigerated for up to 1 day.)
- Place tofu on the baking sheet. Spread any extra seasoning mix on top. Bake for 30 minutes, flipping halfway through.
- Serve at room temperature or cold from the fridge.
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