Crawfish Étouffée Breakfast Scramble (Egg-Free)

Ingredients

• 1 lb Extra-Firm Tofu (Pressed)
• 2 tbsp Nutritional Yeast
• 1/4 tsp Turmeric Powder
• 1/4 tsp Black Salt (Kala Namak)
• 2 tbsp Olive Oil
• 1/2 cup Onion (Diced)
• 1/2 cup Bell Pepper (Diced)
• 1/4 cup Celery (Diced)
• 2 cloves Garlic (Minced)
• 1 lb Crawfish Tails
• 1 cup Crawfish Stock or Fish Stock
• 2 tbsp Tomato Paste
• 2 tsp Cajun Seasoning
• 1 tsp Hot Sauce
• 2 tbsp Green Onions (Sliced, for garnish)

Instructions

1. 1Place the 1 lb Extra-Firm Tofu (Pressed) into a medium bowl. Use your hands or a fork to crumble the tofu into small, irregular pieces. Add the 2 tbsp Nutritional Yeast, 1/4 tsp Turmeric Powder, and 1/4 tsp Black Salt (Kala Namak). Mix everything together until the tofu is evenly coated.
2. 2Heat the 2 tbsp Olive Oil in a large 12-inch skillet over medium heat, approximately 350°F (175°C). Add the 1/2 cup Onion (Diced), 1/2 cup Bell Pepper (Diced), and 1/4 cup Celery (Diced). Cook, stirring occasionally, for 5 to 7 minutes, or until the vegetables are softened and the onion is translucent.
3. 3Add the 2 cloves Garlic (Minced) to the skillet and cook for 1 minute more, stirring constantly, until fragrant. Be careful not to burn the garlic.
4. 4Add the 1 lb Crawfish Tails, 1 cup Crawfish Stock or Fish Stock, 2 tbsp Tomato Paste, 2 tsp Cajun Seasoning, and 1 tsp Hot Sauce to the skillet. Stir to combine. Bring the mixture to a simmer, then reduce the heat to medium-low, approximately 300°F (150°C). Cook for 10 minutes, stirring occasionally, until the sauce has thickened slightly and the crawfish are cooked through.
5. 5Add the crumbled tofu mixture from step 1 to the skillet. Stir gently to combine the tofu with the crawfish étouffée. Continue to cook for 5 minutes, stirring occasionally, until the tofu mixture is heated through.
6. 6Serve the Crawfish Étouffée Breakfast Scramble hot. Garnish with the 2 tbsp Green Onions (Sliced).

Substitutions

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