PS: Scrambled Eggz

Chef:  Jeannie Hudkins                          

Makes:  3 - 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes


  • 1 pkg. firm tofu 
  • ¼ c cashews
  • ½ c soy milk
  • 2 T nutritional yeast
  • ½ tsp. garlic powder
  • ½ tsp. mustard powder
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 1 tsp. turmeric


  1. Crumble tofu into bite-sized pieces and place in non-stick pan. Cook over medium heat for several minutes until tofu loses most of its water.
  2. Place cashews in a blender and blend on high until nuts are finely chopped. Add soy milk, nutritional yeast, garlic powder, mustard powder, salt, black pepper, and turmeric. Blend until mixed. 
  3. Pour the contents of the blender into the pan with the tofu. Stir to coat the tofu, and cook until enough of the liquid mixture has evaporated to attain consistency of scrambled eggs.

Tip: If you are not using a high-speed blender, soak the cashews in water overnight to soften them. Drain the water before placing in blender. 

Jeannie Hudkins, author: Eat Like You Give a Damn: For the Animals, For Your Health, For Our Planet